Ingredients

4 servings

　　1 sack (16 to 18 ounces) crispy-style frozen French fries

　　4 tablespoons sesame seeds

　　1 1/2 pounds fresh salmon fillet, pin bones and skin removed

　　2 garlic cloves, chopped

　　3-inch piece of fresh ginger, minced or grated

　　3 tablespoons tamari (dark aged soy sauce, found on the international aisle)

　　2 scallions, white and green parts, chopped

　　1/2 small red bell pepper, cored, seeded, and finely chopped

　　2 teaspoons sesame oil (eyeball it)

　　2 teaspoons grill seasoning, such as McCormick’s Montreal Steak Seasoning, or 1 teaspoon coarse black pepper and 1/2 teaspoon coarse salt (eyeball it)

　　Coarse black pepper

　　1 tablespoon light-in-color oil, such as canola, safflower, or peanut oil

　　1/2 to 3/4 cup mayonnaise

　　2 tablespoons wasabi paste

　　Juice of 1 lime

　　4 sesame kaiser rolls, split and toasted

　　Red leaf lettuce, for garnish

　　

Step 1

Preheat the oven according to the package directions for the fries.

　　

Step 2

Spread the French fries out on a cookie sheet and cook according to the package directions. Three minutes before the fries are finished cooking, remove them from the oven, sprinkle with the sesame seeds, toss with a spatula to coat, and return to the oven to finish cooking and to toast the sesame seeds.

　　

Step 3

Cube the salmon into bite-size pieces and place in a food processor. Pulse the processor to coarse-grind the salmon; it should take on the consistency of ground beef or turkey. Transfer the salmon to a bowl and combine with the garlic, three fourths of the ginger, the tamari, scallions, red bell peppers, sesame oil, grill seasoning, and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle the patties on both sides with the oil. Preheat a nonstick skillet over medium-high heat, add the salmon burgers, and cook for 5 to 6 minutes on each side for well done.

　　

Step 4

While the salmon burgers are cooking, prepare the ginger-wasabi mayo. In a bowl, combine the mayonnaise, wasabi paste, lime juice, and the remaining ginger.

　　

Step 5

Spread the ginger-wasabi mayonnaise on the buns. Top with a salmon burger and red leaf lettuce and set the bun tops in place. Serve with the sesame-crusted French fries.

　　Rachael Ray 365: No Repeats