Pacific Salmon Burger

Ingredients

• Water

  ½ cup or 118g

• Rice wine vinegar

  ¼ cup or 60g

• Granulated sugar

  white

  1 tbsp or 13g

• Salt

  table

  1 tsp or 6g

• Radishes

  raw

  1 ½ cup slices or 174g

• Mayonnaise

  regular, salted

  ⅓ cup or 73g

• Ginger root

  raw

  1 ½ tbsp or 9g

• Rice wine vinegar

  2 tsp or 10g

• Granulated sugar

  white

  ½ tsp or 2g

• Soy sauce

  regular sodium, shoyu

  1 tbsp or 16g

• Sweet chili sauce

  May Ploy, Walmart

  1 serving or 30g

• Atlantic salmon

  wild, raw

  24 oz or 680g

• Black pepper

  ground

  ½ tsp or 1g

• Salt

  table

  ¼ tsp or 2g

• Cooking spray

  Pam brand

  1 spray , about 1/3 second or 0.3g

• Hamburger bun

  mixed-grain

  1 roll or 43g

Directions

1. Combine first 4 ingredients in a saucepan; bring to a boil, stirring until sugar dissolves. Pour hot liquid over radish. Chill 30 minutes; drain well.
2. Combine mayonnaise and next 3 ingredients. Cover and refrigerate.
3. Preheat grill to high heat.
4. Combine soy sauce and chili sauce, stirring with a whisk. Sprinkle fillets with pepper and 1/4 teaspoon kosher salt. Place fillets on grill rack coated with cooking spray; grill 4 minutes, brushing with half of soy mixture. Carefully turn fillets; grill 4 minutes or until desired degree of doneness, brushing with remaining soy mixture.
5. Spread 2 tablespoons mayo mixture on bottom half of each bun; top each with 1 fillet. Top evenly with radishes. Arrange about 1/3 cup watercress on each fillet; top with top halves of buns.