Salmon Burgers With Curry Mayo And Asian Slaw Recipes

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SALMON BURGERS, SOY SAUCE MAYO & SIMPLE SESAME COLE SLAW



Salmon Burgers, Soy Sauce Mayo & Simple Sesame Cole Slaw image

Was watching the Essence of Emeril when I saw him prepare these, and they looked so good! Here they are; am posting for safe keeping, and hope to be able to try them very soon.

Provided by Manami

Categories     Asian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 24

2 3/4 lbs salmon fillets, skinned, pin bones removed
1/2 cup japanese panko breadcrumbs or 1/2 cup other dried breadcrumbs
1/2 cup minced scallion
1/4 cup finely chopped fresh cilantro leaves
2 teaspoons minced fresh ginger
1 egg, slightly beaten
1 teaspoon sambal oelek chili paste (optional)
1 teaspoon minced garlic
1 teaspoon salt
1 1/2 teaspoons soy sauce
1/4 cup soy sauce
1/4 cup sugar
3/4 cup mayonnaise
3 cups shaved purple cabbage
3 cups shaved green cabbage
1/2 cup shaved red onion
1/4 cup vegetable oil or 1/4 cup peanut oil
2 tablespoons vegetable oil or 2 tablespoons peanut oil
3 tablespoons rice wine vinegar
2 tablespoons toasted sesame oil
1/2 teaspoon toasted sesame seeds
1/4-1/2 teaspoon crushed red pepper flakes
kosher salt
6 sesame seed rolls or 6 other soft hamburger buns, for serving

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Steps:

  • SALMON BURGERS:.
  • Using a sharp knife, cut the salmon into 1" pieces and transfer to the bowl of a food processor. Pulse slowly until the fish is finely chopped.(Take care not to over process or salmon will become a paste).
  • Transfer to a mixing bowl and add the panko, 1/4 cup of the scallions, 2 tablespoons of the cilantro, minced ginger, egg, sambal oelek (if using), garlic, 1/2 teaspoon salt, and 1-1/2 teaspoons of the soy sauce.
  • Using a rubber spatula, mix gently but thoroughly to combine. Divide the mixture into 6 even portions and shape into patties about 4" wide and 3/4" thick. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate while you prepare the mayonnaise and the slaw.
  • SOY MAYONNAISE:.
  • In a very small saucepan combine the remaining soy sauce and the sugar and cook until reduced to a syrup, 2 to 3 minutes. The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely.
  • When cooled add 1-1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to serve with the burgers. (The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon, grilled tuna, or pork to name a few.).
  • SESAME SEED SLAW:.
  • Combine the purple and green cabbages, remaining 1/4 cup of scallions, red onion, 1/4 cup vegetable oil, rice wine vinegar, remaining 2 tablespoons cilantro, sesame oil, remaining 1/2 teaspoon salt, and crushed red pepper, and toss throughly to combine. Transfer to a serving bowl and sprinkle with sesame seed. Refrigerate while you prepare the burgers.
  • COOK BURGERS AND ASSEMBLY:.
  • Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil. When the oil is hot, season both sides of the burgers lightly with kosher salt and add the burgers to the skillet and cook, turning once, until golden brown on both sides and salmon is just cooked through, about 3-1/2 minutes per side.
  • Serve the salmon on warm buns, buttered with soy mayonnaise on the bottom side of bun, garnish top with smidgen of soy mayonnaise and the sesame slaw.
  • Enjoy!

Nutrition Facts : Calories 661.8, Fat 38.8, SaturatedFat 6, Cholesterol 134.5, Sodium 1605.4, Carbohydrate 30.2, Fiber 2.9, Sugar 14.6, Protein 48.2

SALMON BURGERS WITH TANGY SLAW



Salmon Burgers with Tangy Slaw image

I thought I'd made salmon every way you can make it, until now. The tangy slaw, made with fennel and avocado, adds another layer of flavor that goes surprisingly well with salmon and other seafood. -Amber Massey, Argyle, Texas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 26

SLAW:
3 cups thinly sliced cabbage
1-1/2 cups thinly sliced fennel bulb
1 cup thinly sliced cucumber
1/2 cup thinly sliced red onion
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium ripe avocados, peeled and cubed
1/4 cup lime juice
HONEY MUSTARD:
1 tablespoon Dijon mustard
1 tablespoon honey
SALMON BURGERS:
1 pound skinless salmon fillets, cut into 1-inch pieces, divided
2 tablespoons grated lime zest
1 tablespoon Dijon mustard
3 tablespoons finely chopped shallot
2 tablespoons minced fresh cilantro
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns, split

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Steps:

  • Place the first eight ingredients in a large bowl; toss to combine. In a small bowl, gently toss avocados with lime juice; add to cabbage mixture. Refrigerate until serving. In a small bowl, mix honey mustard ingredients., For burgers, place a fourth of the salmon in a food processor. Add lime zest and mustard; process until smooth. Transfer to a large bowl., Place remaining salmon in food processor; pulse until coarsely chopped and add to puree. Fold in shallot, cilantro, soy sauce, honey, garlic, salt and pepper. Shape into four 1/2-in.-thick patties., On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°., Serve on buns with honey mustard; top each with 1/2 cup slaw. Serve remaining slaw on the side.

Nutrition Facts : Calories 534 calories, Fat 26g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 1222mg sodium, Carbohydrate 51g carbohydrate (14g sugars, Fiber 10g fiber), Protein 27g protein.

SALMON BURGERS WITH CURRY MAYO AND ASIAN SLAW



Salmon Burgers with Curry Mayo and Asian Slaw image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 26

1 pound salmon, skin and fat removed, cut in about 1/2-inch dice
3 tablespoons finely diced ginger
2 tablespoons chopped scallions
1 teaspoon salt
1/2 tablespoon table grind pepper
1 egg, beaten
1/2 cup crushed panko breadcrumbs
Vegetable oil, for greasing
Curry Mayo Sauce, for serving, recipe follows
Hamburger buns, buttered and toasted
Asian Slaw, for serving, recipe follows
4 cups mayonnaise
1/2 cup Thai curry paste
1/4 tablespoon salt
1/4 teaspoon cayenne pepper
Juice of 1 1/2 limes
3 1/2 ounces rice wine vinegar
3 ounces ponzu sauce
1 tablespoon sugar
1/2 tablespoon salt
Pinch black pepper
Juice of 3 limes
2 seedless cucumbers, peeled, seeded and julienned
1 red bell pepper, julienned
1/2 head green cabbage, shredded
1/2 head red cabbage, shredded

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Steps:

  • Combine the diced salmon with the ginger, scallions, salt, pepper and egg in a mixing bowl and mix well. Form the salmon into 4 equal patties, and coat the tops and bottoms with the crushed breadcrumbs.
  • Lightly oil a grill or griddle over medium heat. You will want to cook a small portion of the mixture to test for seasoning and then adjust with salt and pepper, as needed. Cook the patties, about 2 minutes per side.
  • Slather 1 ounce of the Curry Mayo Sauce on the bottom bun, and top with the salmon burger, Asian Slaw and top bun and serve.
  • Combine the mayonnaise, curry paste, salt, cayenne and lime juice in a mixing bowl and mix well. Taste for acid and seasoning, and adjust with more salt and lime juice, if needed.
  • It is best to make the slaw ahead of time and let sit for at least 1 hour to allow the flavors to really blend together.
  • Combine the rice wine vinegar, ponzu, sugar, salt, pepper, lime juice, cucumbers, peppers and cabbages in a large mixing bowl and mix well. Taste for acid and seasoning and adjust with lime and salt, if needed.

ASIAN CHICKEN BURGER WITH SPICY LEMONGRASS MAYO AND PICKLED ASIAN SLAW



Asian Chicken Burger with Spicy Lemongrass Mayo and Pickled Asian Slaw image

Provided by Kelsey Nixon

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 21

1 cup mayonnaise
1 to 2 tablespoons chili sauce, such as Sriracha
1 tablespoon bruised and finely minced lemongrass
Zest and juice of 1 lime
Kosher salt and freshly ground pepper
1 1/2 pounds ground chicken, half dark and half white meat
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
4 cloves garlic, minced
4 scallions, green and white parts minced
Kosher salt and freshly ground pepper
4 sesame-seed hamburger buns, halved and buttered
Pickled Asian Slaw, for serving, recipe follows
1/4 cup rice wine vinegar
2 tablespoons toasted sesame oil
2 cloves garlic, minced
Kosher salt and cracked black pepper
2 tablespoons thinly sliced pickled ginger
1/4 small head napa cabbage, finely shredded (about 3 cups)
1/4 red bell pepper, thinly sliced

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Steps:

  • For the spicy lemongrass mayo: Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside. For the Asian chicken burger: Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb. Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them. For assembling: Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.
  • Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving. Yield: 2 cups.

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