Ingredients
1
lb skinless salmon fillet, cut into large cubes
2
tablespoons grated gingerroot
4
green onions, thinly sliced (4 medium)
1/3
cup plain panko crispy bread crumbs
4
teaspoons reduced-sodium soy sauce
1
tablespoon olive oil
1/2
cup plain low-fat yogurt
1/4
teaspoon salt
1/2
teaspoon wasabi powder
1
teaspoon honey
2
cloves garlic, finely chopped
4
large leaves red leaf or Bibb lettuce
1
avocado, thinly sliced
Preparation
Heat oven to 400°F.
In food processor, place salmon, gingerroot and green onions. Cover; pulse several times until mixture comes together. Empty contents into large bowl. Add bread crumbs and soy sauce; mix with hands. Shape mixture into 4 patties, 1/2 to 3/4 inch thick.
Heat 10-inch ovenproof skillet or grill pan over medium-high heat. Add 1 tablespoon oil and the patties. Cook 3 minutes; turn patties, and transfer pan to oven.
Bake 8 to 10 minutes or until cooked through. Meanwhile, mix Aioli ingredients in small bowl. Serve each burger in a lettuce wrap topped with 2 tablespoons aioli and several slices avocado.
