Prep 20 mins
Cook 10 mins
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.
- 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
- 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.