Pan-fried Salmon Burgers with Cabbage Slaw

Misc. Sources

Makes 6 servings

    1 1/2 pounds skinless salmon steaks fine chop                  
    1/2 cup mayonnaise                                             
    2 tablespoons Asian fish sauce                                 
    2 tablespoons hot pepper sauce                                 
    2 cloves garlic minced                                         
    1 med. shallot minced                                          
    1 tablespoon mince fresh ginger                                
    1/2 teaspoon lemon zest                                        
    1/2 cup + 2 tbsp. chop cilantro                                
    1/2 cup + 1 tbsp. chop mint leaves                             
    Salt and pepper                                                
    1 1/2 cups panko or other bread crumbs                         
    2 tablespoons lemon juice                                      
    2 tablespoons lime juice                                       
    2 tablespoons unseasoned rice vinegar                          
    1 teaspoon sugar                                               
    1/2 sm. green cabbage shredded                                 
    1 sm. cucumber peel, seed, julienne                            
    1 sm. red onion thin slice                                     
    1 sm. red bell pepper thin slice                               
    1/4 cup sesame seeds                                           
    1/4 cup vegetable oil                                          
    6 onion rolls split, toasted                                   

ACTIVE: 1 HR/TOTAL: 3 HR

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, hot sauce, 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.

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.

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

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.

Place salmon burgers on rolls, top with the slaw, close the sandwiches and serve.

MAKE AHEAD The uncooked salmon burgers and the slaw can be refrigerated overnight.

MY NOTE: Recipe calls for avocado aioli, but I didn't clip that.  Perhaps avocado dressing can be used in its place.