Pan-fried Salmon Burgers With Cabbage Slaw And Avocado Aioli Main Dish Recipes

Home  >  Recipes  >  Main Dish Recipes   >  Pan-fried Salmon Burgers With Cabbage Slaw And Avocado Aioli Recipes

Share |

Recipe Search

Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   pizza   burger   checkerboard   curry   wine   tuna   sweet potato   mousse   steaks   souffle   lasagna      kaposzta salata   lassi   medovnik   gluten free   dipping sauce   hungarian   guacamole   butter cookies   lemonade   Condensed Milk Recipe   apple cake   blueberry fungee   urdu   shawarma   biryani   donuts   bombay biryani   puff pastry    chicken chilli   blueberry funge   Indian Chicken Curry   birthday cake   beirox   Burfi   Danish Pastry    samoosa   nuggets   dum biryani   ampalaya   moosa   gulab jamun   1994 3rd Place   cheddar cheese   drumsticks   red wine and rosemary porterhouse   kanum ma kang mung   mustard meatloaf   chicken pasta   lamb stew with rosemary dumplings   skillet enchiladas   cheese balls   targine   apple custard   phirni   chinese rice   chocolate cookies   salsa sauce   tuna ring   whelks   apple Salsa   fajita chicken   lemon lime soda   pinacolada   apple pinwheels   albanian   aljotta   Baklava   plain cake   frappuccino   pepsi   Cream Cheese Recipe   crab mousse   coca cola   flounder   mister saleem   potatos   chicken picata   BBB   ground cherry pie   vanilla cream cake   electric lemonade   white sauce   tartar sauce   apricot muffins   turkey wrap   vegetable biryani   lemon lime   cheese pizza   key lime cake   3B   Lunchbox  

Pan-fried Salmon Burgers With Cabbage Slaw And Avocado Aioli


  • 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

  • Method:

  • 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.
  • -----------------------
  • ---------------------
  • 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.
  • ----------------------------------
  • 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.

  •  Pan-fried Steak With Marsala Sauce   Pan-fried Cod   Pan-fried Salmon Burgers With Cabbage Slaw And Avocado Aioli   Pan-fried Salmon With Warm Shrimp Vinaigrette   Pan-fried Scallops With Chiles Tomatoes And Tequila   Pan-fried Scallops With Asparagus And Spam   Pan-fried Red Snapper Fillet With Corn Cream Creole Sauce   Pan-fried Fresh Salmon Cakes   Pan-fried Chicken With Tomato Jam   Pan-fried Crab Cakes With Cilantro Lime Sauce 



    Copyright © 2009 - 2018, All rights reserved,