Pacific Northwest Burger

• 1/2 cup water
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 1/2 cups very thinly sliced radish
• 1/3 cup canola mayonnaise
• 1 1/2 tablespoons grated fresh ginger
• 2 teaspoons rice vinegar
• 1/2 teaspoon sugar
• 1 tablespoon lower-sodium soy sauce
• 1 tablespoon Thai sweet chili sauce
• 4 (6-ounce) salmon fillets, skinned
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• Cooking spray
• 4 (1 1/2-ounce) hamburger buns
• 1 1/2 cups watercress

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.
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water, rice vinegar, sugar, salt, very, canola mayonnaise, ginger, rice vinegar, sugar, lower, sweet chili sauce, salmon, freshly ground black pepper, kosher salt, cooking spray, buns, watercress

Taken from www.myrecipes.com/recipe/pacific-northwest-burger (may not work)