Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi. If you serve these patties on whole-wheat buns, consider reduced-fat mayonnaise and sliced cucumbers as condiments. Or skip the buns and set the patties atop a vinegary salad of greens, carrots, radishes and sprouts.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Moderate

2 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons wasabi powder (see Note)
1/2 teaspoon honey
1 pound salmon fillet, skinned (see Tip)
2 scallions, finely chopped
1 egg, lightly beaten
2 tablespoons minced peeled fresh ginger
1 teaspoon toasted sesame oil

1. Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.
2. 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). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.
3. Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.

NUTRITION INFORMATION: Per Serving: 184 calories; 7 g fat (1 g sat, 2 g mono); 117 mg cholesterol; 3 g carbohydrate; 27 g protein; 0 g fiber; 369 mg sodium.

Nutrition bonus: Selenium (84% daily value), omega-3s.

0 Carbohydrate Servings

Exchanges: 4 lean meat

TIP: Ingredient Note: Wasabi powder, when mixed with water, becomes the green paste most of us know from sushi restaurants. The powder is available in jars in the Asian aisle of most supermarkets or in almost all Asian markets. Store at room temperature for up to 1 year.

Tip: To skin a salmon fillet: Place it on a clean cutting board, skin side down. 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. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you.

Made these last night. They are a little fragile, like the recipes says, but they are worth just a little bit of fussing -- they are so delicious, quick and easy.

, Charlotte, VT

Excellent and really easy to make.

Sheri , CA

Easy to make and tasty! A good way to get more salmon in my diet. I cut the pieces too large and ended up having a salmon stir fry, but it was still tasty. I served over bulgur with some broccoli.

Gretchen

Very easy to make (they are fragile but worth the effort- a second spatula made it a little easier). We served it with a cold asian noodle salad that was delicious. This worked great for a meal the next day.

Lizz, Columbus, OH

This was delicious. At first I was a bit skeptical about the recipe since it called for wasabi and when I think wasabi-I think that devilish paste that kills your nose if you have too much on your sushi. But the faint taste from the powder and mix with soy sauce really made the flavors exquisite! I made this for my family tonight while my mom prepared a quick salad, spaghetti, and garlic bread. This was the quickest dinner that we've made together but it seemed like it took some effort! My 10 yr old brother who is extremely picky about what he eats finished his entire plate for once.

sophia

I wanted to thank you for this wonderful recipe. My husband and I love japenese food, and this recipe has all of the flavors that we love. I cut the pieces a bit too large, so I started with one large patty, and then split it into four before flipping to the other side. I found the recipe fairly easy to make (I needed to look up how to mince fresh ginger), and it was ready in a short amount of time. Thanks, again.

Lisa, Mullica Hill, NJ

This recipe is wonderful. I made it for my fiance and his 9 year old nephew and they loved it. I served it with brown rice and veggies instead of a bun. I added the scallions to the fish mixture instead of the wasabi glaze and I also added a clove of garlic to the fish which gave it a nice flavor.

Kylee, Terre Haute, IN