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Salmon Burgers with Soy Mayo and Simple Sesame Slaw (Emeril Lagasse) Recipe

Salmon Burgers with Soy Mayo and Simple Sesame Slaw (Emeril Lagasse) Recipe

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Salmon Burgers with Soy Mayo and Simple Sesame Slaw (Emeril Lagasse)

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Ingredients:

Serving

2 1/4 lb salmon fillet, skinned , pin bones removed
1/2 cups panko ( japanese bread crumbs)
1/2 cup minced scallions
1/4 cup finely chopped fresh cilantro leaves
2 tsp minced fresh ginger
1 egg, lightly beaten
1 tsp sambal oelek chili paste
1 tsp minced garlic
1 tsp salt
1/4 cup plus 1 1/2 tsp 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 plus 2 tbsp vegetable or peanut oil
3 tbsp rice wine vinegar
2 tsp toasted sesame oil
1/2 tsp crushed red pepper
1 tbsp toasted sesame seeds
kosher salt
6 sesame rolls or other soft hamburger buns , for serving

Directions:

Using a sharp knife, cut the salmon into 1-inch pieces and transfer to the bowl of a food processor. Pulse until the fish is finely chopped. (Take care not to overprocess 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, garlic, 1/2 teaspoon of the 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 inches wide and 3/4 inch thick. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate while you prepare the mayonnaise and slaw.
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 the burgers. (The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon or grilled tuna.)
Combine the purple and green cabbages, remaining 1/4 cup of scallions, the red onion, 1/4 cup of the vegetable oil, rice wine vinegar, remaining 2 tablespoons cilantro, sesame oil, remaining 1/2 teaspoon of salt, and crushed red pepper, and toss thoroughly to combine. Transfer to a serving bowl and sprinkle with the toasted sesame seeds. Refrigerate while you prepare the burgers.
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 salmon burgers lightly with the kosher salt and add the burgers to the skillet and cook, turning once, until golden brown on both sides and the salmon is just cooked through, about 3 1/2 minutes per side. Serve the salmon on warm buns, garnished with the soy mayonnaise and the sesame slaw.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	743.61 Kcal (3113 kJ)
Calories from fat	310.98 Kcal
		% Daily Value*
Total Fat	34.55g	53%
Cholesterol	179.98mg	60%
Sodium	1843.18mg	77%
Potassium	808.42mg	17%
Total Carbs	56.76g	19%
Sugars	10.88g	44%
Dietary Fiber	6.19g	25%
Protein	52.46g	105%
Vitamin C	42.1mg	70%
Iron	5.7mg	31%
Calcium	331.9mg	33%

Amount Per 100 g
Calories	120.22 Kcal (503 kJ)
Calories from fat	50.27 Kcal
		% Daily Value*
Total Fat	5.59g	53%
Cholesterol	29.1mg	60%
Sodium	297.98mg	77%
Potassium	130.69mg	17%
Total Carbs	9.18g	19%
Sugars	1.76g	44%
Dietary Fiber	1g	25%
Protein	8.48g	105%
Vitamin C	6.8mg	70%
Iron	0.9mg	31%
Calcium	53.7mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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