Salmon Burgers With Curry Mayo And Asian Slaw Food

SALMON BURGERS WITH GREEN APPLE SLAW

Steps:

• Toss the sliced onion, cabbage, rice vinegar, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Mix the salmon with the diced onion, eggs, panko, 1/4 cup dill, 2 tablespoons crème fraîche, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Form into four 1/2-inch-thick patties. Mix 1/4 cup creme fraiche with the remaining 1 tablespoon dill in a small bowl.
• Heat 2 tablespoons olive oil in a large nonstick skillet over high heat. Add the salmon patties and cook until browned and firm, 2 to 3 minutes per side.
• Add the apple to the cabbage mixture. Fold in the remaining 1/4 cup creme fraiche and 2 tablespoons olive oil; season with salt and pepper. Serve the salmon burgers on the buns; top with the dill creme fraiche. Serve with the slaw.

SALMON BURGERS WITH TANGY SLAW

Steps:

• Place the first eight ingredients in a large bowl; toss to combine. In a small bowl, gently toss avocados with lime juice; add to cabbage mixture. Refrigerate until serving. In a small bowl, mix honey mustard ingredients., For burgers, place a fourth of the salmon in a food processor. Add lime zest and mustard; process until smooth. Transfer to a large bowl., Place remaining salmon in food processor; pulse until coarsely chopped and add to puree. Fold in shallot, cilantro, soy sauce, honey, garlic, salt and pepper. Shape into four 1/2-in.-thick patties., On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°., Serve on buns with honey mustard; top each with 1/2 cup slaw. Serve remaining slaw on the side.

SIMPLE ZESTY ASIAN SALMON BURGERS

Steps:

• Place a colander on top of a bowl; add salmon to the colander and separate fish a bit to allow it to drain. Let stand until well drained, about 10 minutes. Discard juice and transfer salmon to a large bowl.
• Mix bell pepper and onion into the salmon. Add bread crumbs, eggs, soy sauce, Sriracha, ginger, 1 teaspoon sesame oil, mustard powder, and garlic powder; mix to combine. Form into 5 patties. Place patties on a cookie sheet and cover with plastic wrap. Chill in the refrigerator, 1 hour to overnight.
• Heat vegetable oil and 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium-high heat. Gently place burgers into the skillet, reduce heat to medium, and cook, turning just once, until well browned, 7 to 9 minutes per side. Place cooked burgers on a serving platter.

ASIAN SALMON BURGERS WITH ORANGE-GINGER SLAW

Steps:

• Preheat grill over medium-high heat.
• Make the slaw. In a large bowl, combine the green cabbage, red cabbage, carrots, orange juice, ginger, garlic powder, soy sauce, sesame oil and pepper. Cover and chill.
• In a large bowl, combine the salmon, green onions, lime juice, eggs, garlic, pepper flakes, ginger, sesame oil, pepper, brown sugar, soy sauce, and breadcrumbs. Form into 4 patties. Lightly sprinkle both sides of the patties with salt.
• Grill 4 minutes per side, or to desired doneness. Assemble the burgers. Give the Asian slaw a stir. Place the salmon burgers on the hamburger buns, top with the slaw and sliced tomato.
• Enjoy!

SALMON BURGERS, SOY SAUCE MAYO & SIMPLE SESAME COLE SLAW

Steps:

• SALMON BURGERS:.
• Using a sharp knife, cut the salmon into 1" pieces and transfer to the bowl of a food processor. Pulse slowly until the fish is finely chopped.(Take care not to over process or salmon will become a paste).
• Transfer to a mixing bowl and add the panko, 1/4 cup of the scallions, 2 tablespoons of the cilantro, minced ginger, egg, sambal oelek (if using), garlic, 1/2 teaspoon salt, and 1-1/2 teaspoons of the soy sauce.
• Using a rubber spatula, mix gently but thoroughly to combine. Divide the mixture into 6 even portions and shape into patties about 4" wide and 3/4" thick. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate while you prepare the mayonnaise and the slaw.
• SOY MAYONNAISE:.
• In a very small saucepan combine the remaining soy sauce and the sugar and cook until reduced to a syrup, 2 to 3 minutes. The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely.
• When cooled add 1-1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to serve with the burgers. (The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon, grilled tuna, or pork to name a few.).
• SESAME SEED SLAW:.
• Combine the purple and green cabbages, remaining 1/4 cup of scallions, red onion, 1/4 cup vegetable oil, rice wine vinegar, remaining 2 tablespoons cilantro, sesame oil, remaining 1/2 teaspoon salt, and crushed red pepper, and toss throughly to combine. Transfer to a serving bowl and sprinkle with sesame seed. Refrigerate while you prepare the burgers.
• COOK BURGERS AND ASSEMBLY:.
• Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil. When the oil is hot, season both sides of the burgers lightly with kosher salt and add the burgers to the skillet and cook, turning once, until golden brown on both sides and salmon is just cooked through, about 3-1/2 minutes per side.
• Serve the salmon on warm buns, buttered with soy mayonnaise on the bottom side of bun, garnish top with smidgen of soy mayonnaise and the sesame slaw.
• Enjoy!