GOOEY HOT COCOA MARSHMALLOW COOKIESCOOKIES:½ c. butter1 ½ c. semisweet chocolate chips1 ½ c. flour¼…
Pan Sautéed Salmon Burgers with Cabbage Slaw
| Pan Sautéed Salmon Burgers with Cabbage Slaw | Print |
Recipe By: Alice Morrow
Pan Sautéed Salmon Burgers with Cabbage Slaw
Ingredients
- 1 ½-2 lbs. skinless center-cut salmon fillet, finely chopped
- ½ c. Miracle Whip or mayo
- 3 T. Asian fish sauce
- 2 T. sambal oelek (Indonisian chili-garlic sauce, available at Asian markets) or some type of hot sauce
- 1 T. minced garlic
- 1 medium shallot, minced
- 1 t. finely grated lemon zest
- ½ c. plus 3 T. chopped cilantro or parsley
- ½ c. plus 2 T. chopped fresh mint
- Kosher salt, black pepper
- 1 ½-2 c. panko bread crumbs
- 3 T. fresh lemon juice
- 3 T. fresh lime juice
- 2 T. unseasoned rice vinegar
- 1 t. sugar
- ½ small green cabbage, shredded
- 1 small cucumber, peeled, halved lengthwise, seeded and julienned
- 1 small red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- ¼ c. toasted sesame seeds, optional
- ¼ c. vegetable oil
- Spicy mayo or grainy mustard
- 6 burger rolls of your choice
Instructions
- In food processor, pulse chopped salmon until minced.
- Scrape salmon into a bowl.
- Mix miracle whip or mayo with fish sauce, sambal oelek, garlic, shallot, ginger, lemon zest, 3 T. cilantro, 2 T. mint, salt and pepper. Add this to the salmon with 1 c. of the panko.
- Fold the salmon mixture together with rubber spatula. With lightly oiled hands, pat mixture into 6 burgers. Cover with plastic wrap and refrigerate for at least 3 hours.
- In large bowl, combine lemon and lime juice with vinegar. Add sugar, stir to dissolve. Add cabbage, cucumber, onion, red bell pepper and remaining cilantro and mint. Mix well.
- In shallow bowl, mix remaining panko with sesame seeds. Pat the burgers with this mixture on both sides.
- In large nonstick skillet, heat 2-3 T. until shimmering.
- Cook 3 burgers at a time. Turning once, until well browned but barely cooked in center, about 6-8 minutes.
- Spread your favorite mayo or mustard on bread roll. Add the burger, top with slaw, close up sandwich and serve. You can toast bread if you like before spreading with mayo, etc.
Notes
*****Both the uncooked burgers and slaw can be made a day ahead and just kept in refrigerator until ready to prepare.
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