Pan Fried Salmon Burgerscabbage Slawavocado Aioli Recipes

PAN-FRIED SALMON

Steps:

• Melt butter in a large, heavy skillet over medium heat. Pour in lemon juice and swirl the skillet to mix melted butter and lemon juice.
• Place salmon fillets, flesh side down, in the pan and cook until browned, about 3 minutes. Spoon lemon butter over the top of the fillets as they cook. Turn fillets over with a spatula and cook for an additional 1 or 2 minutes, depending on the thickness of the fillets. Season with salt and pepper.

SEARED SALMON WITH SPICY RED PEPPER AIOLI

Steps:

• Preheat the oven to 400 degrees F.
• For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
• For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
• Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.

PAN-FRIED SALMON

Steps:

• Bring the salmon to room temperature 10 minutes before cooking.
• Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
• The skin can be served or removed easily with a knife or spoon.
• Transfer to a plate and serve as desired.

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.