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Gary Mehigan's Miso Salmon Burgers

Makes 12 Sliders

Ingredients

• 4 x 250g salmon fillet, skin off, pin-boned

• 1/3 cup mayonnaise (see below)

• 2 teaspoons wasabi paste

• 2 tablespoons brown rice miso paste

• 3 tablespoons mirin

• 12 slider burger buns

• 50ml olive oil

• 2 tablespoons sesame seeds, toasted

• 1/3 cup gamashio mayonnaise (see below)

• 1 Lebanese cucumber, sliced thinly

• 2 tablespoons pickled ginger

• Handful mint leaves, washed

• Handful coriander leaves, washed

Gamashio Preparation

• ½ cup natural un-hulled sesame seeds

• 1 teaspoon flaked salt

• 2 teaspoon soft brown sugar

• 1½ cups mayonnaise

1. Place a non-stick pan over a low heat, add the sesame seeds and toast slowly, stirring regularly until golden. This will take approximately 15 minutes. Remove from the seeds from the pan and allow too cool completely.  Place the seeds, salt and sugar into a blender, process for 30 seconds or so or until the mix is fine but not too floury.  Some texture to the spice is good.  Add the gamashio to the mayonnaise and stir to combine, add a little warm water to make a slightly thinner consistency if necessary.

Mayonnaise Preparation

Makes 375mL

• 1 whole fresh egg, 55 g

• 1 large tablespoon Dijon mustard

• 1 tablespoon white balsamic vinegar

• 1 teaspoon table salt

• 300ml olive oil not extra virgin

1. Blend the egg, mustard, vinegar and salt in a small blender until light and frothy.  Add half the olive oil and blend until creamy.  Add the other half of the olive oil a 1/3 at a time so the mixture remains stable and continue blending until creamy. Add a dash of warm water if the mix becomes a little oily.

Method

1. 1. Combine the mayonnaise and wasabi and set aside, combine the brown rice miso and mirin and set aside.

   2. Cut each piece of salmon down the centre line either side of the bones and remove.  Cut the thick top quarter piece in half to give you two thinner squares.. You should end up with 12 square pieces of fish all roughly the same thickness.

   3. Preheat a barbeque grill plate or non-stick fry pan over a high heat.  Toast the buns cut side down until golden and set aside.  Brush the salmon pieces with olive oil and sear quickly on each side cooking for 1-2 minutes each side until golden but barely cooked through.  Remove from the pan, brush with miso mixture and sprinkle with sesame seeds.

   4. Place a teaspoon of gamashio mayo on the cut side of the toasted bun base and a teaspoon of wasabi mayo on the cut side of the bun top.  Place the cucumber slices on top of the gamashio and then a piece of seared salmon. Add the pickled ginger, mint and coriander leaves, then pop the lids on.