Pan Fried Salmon Burgers With Cabbage Slaw And Avocado Aioli Recipes

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.

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.

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.

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.