Recipe

Pan-fried Salmon Burgers With Cabbage Slaw And Avocado Aioli Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 4 months, 3 weeks ago 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. ... More Prep:60m Cook:20m Servings:6	Mystic_rive
	salmon mayo garlic ginger lemon mint cilantro

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Ingredients

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

1/2 cup mayonnaise

2 tablespoons Asian fish sauce

2 tablespoons sambal oelek (see Note) or hot sauce

2 garlic cloves, minced

1 medium shallot, minced

1 tablespoon minced fresh ginger

1/2 teaspoon finely grated lemon zest

1/2 cup plus 2 tablespoons chopped cilantro

1/2 cup plus 1 tablespoon chopped mint

Kosher salt and freshly ground pepper

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

2 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

2 tablespoons unseasoned rice vinegar

1 teaspoon sugar

1/2 small green cabbage, shredded

1 small cucumber—peeled, halved lengthwise, seeded and julienned

1 small red onion, thinly sliced

1 small red bell pepper, thinly sliced

1/4 cup sesame seeds

1/4 cup vegetable oil

Avocado Aioli, for serving

6 onion rolls, split and toasted

Directions

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.

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Comments

lunasea 4 months, 3 weeks ago 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

trigger 4 months, 3 weeks ago said:
Joymarie you amaze me with this Pescatarian delight.
I have also printed this one out.
Nutritious and delicious all in one package.

Michael

tilgidh 1 month, 2 weeks ago 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!

Tilgidh

chefelaine 1 month, 2 weeks ago said:
Very lovely recipe, and HIGH FIVER! Thank you for sharing :+D

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