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1
With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy).
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2
Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces.
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3
Transfer to a large bowl.
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4
Add scallions, egg, ginger and oil; stir to combine.
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5
Form the mixture into 4 patties.
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6
The mixture will be moist and loose, but holds together nicely once the first side is cooked.
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7
Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute.
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8
Add the patties and cook for 4 minutes.
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9
Turn and continue to cook until firm and fragrant, about 3 minutes.
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10
Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more.
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11
Serve immediately.
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12
Ingredient note: Wasabi powder, when mixed with water, becomes the green paste most of us know from sushi restaurants.
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13
The powder is available in jars in the Asian aisle of most supermarkets or in almost all Asian markets.
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14
Store at room temperature for up to 1 year.To skin a salmon fillet: Place it on a clean cutting board, skin side down.
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15
Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand.
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16
Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either.
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17
Or have your fishmonger do it for you.
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18
4 servings 30 minutes.
