Pan-fried Salmon Burgers With Cabbage Slaw And Avocado Aioli
From mystic_river1 15 years ago
- 20 minutes to make
- Serves 6
From: The Dish @ Food and Wine :These moist and spicy burgers are from Zov Karamardian, the chef and owner of Zov's Bistro in Tustin, California. Don't be put off by the long list of ingredients: Everything is easy to assemble and can be made ahead. Read more All you have to do is pan-fry the burgers just before serving. See less
Ingredients
- 1 1/2 pounds skinless center-cut salmon fillet, finely chopped shopping list
- 1/2 cup mayonnaise shopping list
- 2 tablespoons Asian fish sauce shopping list
- 2 tablespoons sambal oelek (see Note) or hot sauce shopping list
- 2 garlic cloves, minced shopping list
- 1 medium shallot, minced shopping list
- 1 tablespoon minced fresh ginger shopping list
- 1/2 teaspoon finely grated lemon zest shopping list
- 1/2 cup plus 2 tablespoons chopped cilantro shopping list
- 1/2 cup plus 1 tablespoon chopped mint shopping list
- kosher salt and freshly ground pepper shopping list
- 1 1/2 cups Japanese panko or plain dry bread crumbs shopping list
- 2 tablespoons fresh lemon juice shopping list
- 2 tablespoons fresh lime juice shopping list
- 2 tablespoons unseasoned rice vinegar shopping list
- 1 teaspoon sugar shopping list
- 1/2 small green cabbage, shredded shopping list
- 1 small cucumber—peeled, halved lengthwise, seeded and julienned shopping list
- 1 small red onion, thinly sliced shopping list
- 1 small red bell pepper, thinly sliced shopping list
- 1/4 cup sesame seeds shopping list
- 1/4 cup vegetable oil shopping list
- avocado Aioli, for serving shopping list
- 6 onion rolls, split and toasted shopping list
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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- AVOCADO AIOLI
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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.
People Who Like This Dish 4
- tilgidh Blackshear, GA
- trigger MA
- lunasea Orlando, FL
- chefelaine Muskoka, CANA
- mattyalden Trat, TH
- myrna Leuven, BE
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 6 people-
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
lunasea
in Orlando loved it
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Joymarie you amaze me with this Pescatarian delight.
I have also printed this one out.
Nutritious and delicious all in one package.
Michael
trigger
in loved it
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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!
Tilgidh
tilgidh
in Blackshear loved it
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