Ingredients:

  • 500 grams skinless salmon fillets, cut into 5 cm pieces
  • 70 grams panko breadcrumbs
  • 1 large egg white
  • 1 pinch kosher salt
  • 1/4 tsp freshly ground black pepper
  • 105 grams cucumber, sliced (35 grams for blending, 70 grams for serving)
  • 40 grams crumbled feta cheese
  • 4 ciabatta rolls, toasted

Instructions:

  1. In a food processor, pulse the salmon, panko, and egg white until the salmon is finely chopped and the mixture holds together. Avoid over-processing.
  2. Gently form the salmon mixture into 4 equal-sized patties.
  3. Season the patties with salt and pepper.
  4. Preheat grill to medium-high heat. Cook the patties, turning once, until cooked through, about 5-7 minutes per side, or until the internal temperature reaches 145°F (63°C).
  5. Lightly toast the ciabatta rolls.
  6. Place the cooked salmon patties on the toasted ciabatta rolls. Top with sliced cucumber and crumbled feta cheese. Serve immediately.