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Pan-Fried Salmon Burgers with Cabbage Slaw and Avocado Aioli

  • 6servings
  • 180minutes

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Source: www.foodandwine.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds skinless center-cut salmon fillet, finely chopped

  2. 1/2 cup mayonnaise

  3. 2 tablespoons Asian fish sauce

  4. 2 tablespoons sambal oelek (see Note) or hot sauce

  5. 2 garlic cloves, minced

  6. 1 medium shallot, minced

  7. 1 tablespoon minced fresh ginger

  8. 1/2 teaspoon finely grated lemon zest

  9. 1/2 cup plus 2 tablespoons chopped cilantro

  10. 1/2 cup plus 1 tablespoon chopped mint

  11. Kosher salt and freshly ground pepper

  12. 1 1/2 cups Japanese panko or plain dry bread crumbs

  13. 2 tablespoons fresh lemon juice

  14. 2 tablespoons fresh lime juice

  15. 2 tablespoons unseasoned rice vinegar

  16. 1 teaspoon sugar

  17. 1/2 small green cabbage, shredded

  18. 1 small cucumber-peeled, halved lengthwise, seeded and julienned

  19. 1 small red onion, thinly sliced

  20. 1 small red bell pepper, thinly sliced

  21. 1/4 cup sesame seeds

  22. 1/4 cup vegetable oil

  23. Avocado Aioli

  24. 6 onion rolls, split and toasted

Instructions Jump to Ingredients ↑

  1. In a food processor, pulse the chopped salmon about 10 times, or until minced. Scrape the salmon into a bowl. Mix the mayonnaise with the fish sauce, sambal oelek, garlic, shallot, ginger, lemon zest, 2 tablespoons of the cilantro, 1 tablespoon of the mint, 1 teaspoon of salt and 1/2 teaspoon of pepper. Add the mixture to the salmon along with 1 cup of the panko. Fold the salmon mixture together with a rubber spatula. With lightly oiled hands, pat the mixture into 6 burgers. Cover with plastic wrap and refrigerate for 2 hours.

  2. Meanwhile, in a large bowl, combine the lemon and lime juice with the vinegar. Add the sugar; stir until dissolved. Add the cabbage, cucumber, onion, red pepper and the remaining 1/2 cup each of cilantro and mint and toss well.

  3. In a shallow bowl, mix the remaining 1/2 cup of panko with the sesame seeds. Pat the mixture onto the salmon burgers.

  4. In each of 2 large nonstick skillets, heat 2 tablespoons of the oil until shimmering. Add 3 salmon burgers to each skillet and cook over moderately high heat, turning once, until well browned but barely cooked in the center, about 7 minutes.

  5. Spread the Avocado Aioli on the rolls. Add the salmon burgers, top with the slaw, close the sandwiches and serve.

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