Ingredients

• 1 lb fresh salmon fillet, skinned
• 3/4 cup panko
• 2 green onions, thinly sliced
• 2 tablespoons snipped fresh cilantro
• 2 teaspoons grated fresh ginger
• 1 clove garlic, minced
• 2 eggs lightly beaten
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon lemon juice
• 2 tablespoons vegetable oil
• lime mayo

Directions

1. Rinse salmon and pat dry, cut into 1 inch chunks. Place salmon in food processor, cover and pulse 7 times to coarsley grind set aside. In a bowl combine panko, green onions, cilantro, ginger, garlic, eggs, soy sauce and lemon juice. Stir in salmon.

2. Line a tray with parchment paper or foil. Divide salmon into four (2/3 cup) mounds on the tray.Shape into 1 inch thick patties. Cover with plastic wrap. Refigerate at least 30 minutes or up to 8 hours.

3. Heat oil in a large skillet over medium-high heat. Add salmon patties. Cook 4 to 5 minutes per side or until cooked through (160). Serve with lime mayo on buns with lettuce.

4. Lime mayo-1/4 cup mayo, 2 tablespoons minced red onion and 2 tablespoons lime juice.

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