• 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.

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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