Pan-fried Salmon Burgers/cabbage Slaw/avocado Aioli

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 1/2 lbs skinless center-cut salmon fillets, finely chopped
• 1/2 cup mayonnaise
• 2 tablespoons asian fish sauce
• 2 tablespoons sambal oelek or 2 tablespoons 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 cilantro, plus
• 2 tablespoons chopped cilantro
• 1/2 cup chopped mint, plus
• 1 tablespoon chopped mint
• kosher salt
• fresh ground black pepper
• 1 1/2 cups japanese panko breadcrumbs or 1 1/2 cups plain breadcrumbs
• 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
• 6 onion rolls, split and toasted
• 3 hass avocadoes
• 1/2 cup sour cream
• 3 tablespoons chopped fresh basil (we didn't use it)
• italian seasoning
• 2 tablespoons minced garlic
• 2 tablespoons fresh lemon juice (not the bottled stuff!!)
• 2 tablespoons fresh lime juice (not the bottled stuff!!)
• 1 seeded serrano chilies or 1 unseeded jalapeno, minced
• 1 small shallot, minced
• salt, to taste
• fresh ground black pepper, to taste

Recipe

• 1 in a food processor, pulse the chopped salmon about 10 times, or until minced.
• 2 scrape the salmon into a bowl.
• 3 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.
• 4 add the mixture to the salmon along with 1 cup of the panko.
• 5 fold the salmon mixture together with a rubber spatula.
• 6 with lightly oiled hands, pat the mixture into 6 burgers.
• 7 cover with plastic wrap and refrigerate for 2 hours.
• 8 meanwhile, in a large bowl, combine the lemon and lime juice with the vinegar.
• 9 add the sugar; stir until dissolved.
• 10 add the cabbage, cucumber, onion, red pepper and the remaining 1/2 cup each of cilantro and mint and toss well.
• 11 in a shallow bowl, mix the remaining 1/2 cup of panko with the sesame seeds.
• 12 pat the mixture onto the salmon burgers.
• 13 in each of 2 large nonstick skillets, heat 2 tablespoons of the oil until shimmering.
• 14 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.
• 15 avocado aioli:.
• 16 in a medium bowl, coarsely mash the avocados with a fork.
• 17 fold in the sour cream, basil or italian seasoning, garlic, lemon juice, lime juice, chile and shallot.
• 18 season with salt and pepper and serve.
• 19 assembly:.
• 20 spread the avocado aioli on the rolls.
• 21 add the salmon burgers, top with the slaw, close the sandwiches and serve.
• 22 make ahead *the uncooked salmon burgers and the slaw can be refrigerated overnight.
• 23 **the avocado aioli can be covered with plastic wrap pressed directly onto the surface and refrigerated overnight.
• 24 serve with easy-to-find light, soft chenin blanc.