• Prep Time 10 minutes
  • Cook Time 10 minutes
  • Serving For 1 people
  • Difficulty Normal

Recipe Description

Even if it’s not Chinese New Year, you can enjoy this yummy salmon burger infused with the flavours of yee sang. This recipe combines a yee sang salad with a salmon fillet to bring together Asian and Western flavours.

This recipe is courtesy of The Daily Grind and was first published in Flavours.

This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • Salmon patty
  • 160g Salmon fillet, grilled
  • salt and pepper to taste
  • a dash olive oil
  • butter, enough to spread
  • Yee sang salad
  • 20g carrot, grated
  • 10g green mango, julienne
  • 10g pickled ginger, julienne
  • 5g coriander, chopped
  • 5g radish, grated
  • 5g pok chui crackers
  • 1g sesame seeds
  • 1tsp plum sauce
  • Garlic aioli
  • 1head garlic, crushed and roasted
  • 1tbsp mayonnaise
  • salt and pepper to taste
  • Bun
  • 1 burger bun, toasted
  • butter for spreading
  • 10g watercress


  1. To make salmon patty: Season salmon with salt and pepper and drizzle with olive oil. Grill for 3 minutes on both sides.
  2. To make yee sang salad: Mix all the ingredients together.
  3. To make aioli: Mix all the ingredients together.
  4. To assemble: Spread the bun with butter. Place watercress on bottom half of the bun and top with the salmon and aioli. Pile yee sang salad on top.

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