Pan Fried Salmon Burgers With Cabbage Slaw And Avocado Aioli Recipes

SALMON BURGERS WITH LEMON-CAPER AïOLI

Steps:

• For the burgers: Put the salmon, parsley, basil, onion powder, garlic powder, 1 teaspoon salt, 1/4 teaspoon pepper, the egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate 20 minutes.
• Meanwhile, make the aïoli: Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
• Heat the canola oil in a 12-inch cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side. Toast and butter the buns. Serve the burgers on the buns with the aïoli, tomatoes and watercress.

PAN-SEARED SALMON BURGERS

Steps:

• Mix the salmon, chives, parsley, salt and pepper together. Mold into two patties. Add the canola oil to the pan to heat. When the oil is heated, place the patties into the oil and cook for 15 minutes on each side. When the patties are golden brown, remove from pan and place on hot buttered buns. Add onion, tomatoes, bacon, cucumber, and your favorite mustard. Enjoy!

PAN-FRIED SALMON

Steps:

• Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.

PAN-FRIED SALMON BURGERS WITH CABBAGE SLAW AND AVOCADO AIOLI

Steps:

• 1. 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. 2. 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. 3. In a shallow bowl, mix the remaining 1/2 cup of panko with the sesame seeds. Pat the mixture onto the salmon burgers. 4. 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. 5. Spread the Avocado Aioli on the rolls. Add the salmon burgers, top with the slaw, close the sandwiches and serve.

PAN-FRIED SALMON BURGERS/CABBAGE SLAW/AVOCADO AIOLI

Steps:

• 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.
• AVOCADO AIOLI:.
• In a medium bowl, coarsely mash the avocados with a fork.
• Fold in the sour cream, basil or Italian seasoning, garlic, lemon juice, lime juice, chile and shallot.
• Season with salt and pepper and serve.
• ASSEMBLY:.
• 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.
• **The avocado aioli can be covered with plastic wrap pressed directly onto the surface and refrigerated overnight.
• Serve with easy-to-find light, soft chenin blanc.