How to make it

  • 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.
  • 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.
  • Spread the Avocado Aioli on the rolls. Add the salmon burgers, top with the slaw, close the sandwiches and serve.
  • MAKE AHEAD The uncooked salmon burgers and the slaw can be refrigerated overnight.
  • NOTES:Sambal is a condiment used in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as the Netherlands and in Suriname, made from a variety of peppers, although chili peppers are the most common. Sambal is used as a condiment or as a side dish, and is sometimes substituted for fresh chilis; it can be very hot for the uninitiated. It is available at exotic food markets or gourmet departments in supermarkets in numerous countries.
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  • 2 ripe Hass avocados
  • 2 tbsp. lime juice
  • 1 lg. minced garlic clove
  • 2 tbsp. extra-virgin olive oil
  • 1/4 cup chopped fresh cilantro (coriander leaves) or flat-leaf parsley
  • Salt and freshly ground pepper
  • Directions:
  • Halve the avocados and scoop the flesh into a bowl. Add the lime juice and garlic. Mash well. Scrape into a food processor and puree. With the machine on, drizzle in the oil. Scrape the puree into a bowL. Fold in the coriander and season with salt and pepper. Refrigerate for up to 2 hours then serve with dipping bread or vegetables.
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  • This recipe replaces the raw egg in many aioli recipes with an Avocado, to acheive the creamy texture, without the risk of salmonella from uncooked eggs.
  • Also, coriander leaves (cilantro) taste quite different to the seeds (which is what is usually referred to as coriander), so if you cannot get any, flat-leaf parsley is a good substitute.

Reviews & Comments 4

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    " It was excellent "
    chefelaine ate it and said...
    Very lovely recipe, and HIGH FIVER! Thank you for sharing :+D
    Was this review helpful? Yes Flag
    " It was excellent "
    tilgidh ate it and said...
    Sweet! I now know what I am making this evening. I have most of the ingredients and can finish up the list on my way back for the Doc's office. Truly Marvelous! I give it a *5*.

    Thank you JoyMarie!

    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    Joymarie you amaze me with this Pescatarian delight.
    I have also printed this one out.
    Nutritious and delicious all in one package.

    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    That beauty makes me so hungry just looking at it, Joymarie. I'm printing this out - it moves to the top of my short list for sure...especially since fresh salmon fillet goes on sale tomorrow at my grocer's. Can't wait - thanks sweetie! ~Luna
    Was this review helpful? Yes Flag

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