Ginger & Scallion Salmon Burgers with Sesame Slaw
By Christine Carlson
Images
Ingredients
For the Miso Mayo
- ½ cup mayonnaise
- 1 tsp. white or yellow miso
- 1 tsp. brown rice vinegar
- ¼ cup brown rice vinegar (Plain rice vinegar is fine if you can’t find brown.)
- 1 Tbsp. sesame oil
- 1 Tbsp. olive oil
- 2 Tbsp. honey
- 1 Tbsp. Lime juice
- 1 tsp. fresh grated ginger
- ¼ tsp. white pepper
- 4 tsp. low sodium soy sauce
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1/3 cup thinly sliced scallions
- ½ cup chopped mint leaves (You could also use Thai basil, if available)
- 1 Tbsp. toasted sesame seeds
- 1½ lbs. wild-caught salmon filets
- Zest from one lime
- 2 tsp. freshly grated ginger
- 2 cloves garlic, minced
- 3 Tbsp. scallions, diced
- 2 Tbsp. red or green jalapeño, diced (optional)
- 1 tsp. sea salt
- ¼ tsp. white pepper
- ½ cup + 2 Tbsp. panko breadcrumbs
- Brioche buns + butter for toasting
- Pickled cucumbers, optional
- Pickled red onion, optional
- Hot sauce, optional
Procedure
For the Miso Mayo
Combine all the ingredients in a small bowl and whisk until combined. Refrigerate until ready to use. For the Slaw
In a small bowl combine vinegar, sesame and olive oil, honey, lime, ginger, white pepper, and soy sauce and whisk until well combined.
In a large bowl place cabbage, scallions, mint, and sesame seeds.
Cover and refrigerate the slaw and dressing until ready to serve. I like to add the dressing right before serving to prevent the slaw from getting soggy.
>For the Burgers
Remove skin from salmon and cut into cubes. In a food processor, pulse salmon until it’s ground, but not mush.
Place salmon in a large bowl and add in the remaining ingredients mixing with a spoon until well combined.
Shape salmon mixture into 6 patties and place on a baking sheet lined with wax or parchment paper and cover with plastic wrap. Refrigerate for 30 minutes. Note, the mixture will be fairly fragile to handle but once in the pan cooking, will hold together.
Heat your 10" La Marque 84 skillet over medium heat with 1 Tbsp. olive oil.
Carefully place three patties at a time in the pan, using a spatula to press down lightly. Cook for 3–4 minutes per side or until cooked through.
Butter brioche buns, if desired, and cook in the pan until lightly browned.
To assemble, spread some miso mayo on the buns, top with a salmon burger patty, any pickled condiments you’re using, and some sesame slaw.
Combine all the ingredients in a small bowl and whisk until combined. Refrigerate until ready to use. For the Slaw
In a small bowl combine vinegar, sesame and olive oil, honey, lime, ginger, white pepper, and soy sauce and whisk until well combined.
In a large bowl place cabbage, scallions, mint, and sesame seeds.
Cover and refrigerate the slaw and dressing until ready to serve. I like to add the dressing right before serving to prevent the slaw from getting soggy.
Remove skin from salmon and cut into cubes. In a food processor, pulse salmon until it’s ground, but not mush.
Place salmon in a large bowl and add in the remaining ingredients mixing with a spoon until well combined.
Shape salmon mixture into 6 patties and place on a baking sheet lined with wax or parchment paper and cover with plastic wrap. Refrigerate for 30 minutes. Note, the mixture will be fairly fragile to handle but once in the pan cooking, will hold together.
Heat your 10" La Marque 84 skillet over medium heat with 1 Tbsp. olive oil.
Carefully place three patties at a time in the pan, using a spatula to press down lightly. Cook for 3–4 minutes per side or until cooked through.
Butter brioche buns, if desired, and cook in the pan until lightly browned.
To assemble, spread some miso mayo on the buns, top with a salmon burger patty, any pickled condiments you’re using, and some sesame slaw.
Ginger & Scallion Salmon Burgers with Sesame Slaw
By Christine Carlson
Ingredients
For the Miso Mayo
- ½ cup mayonnaise
- 1 tsp. white or yellow miso
- 1 tsp. brown rice vinegar
- ¼ cup brown rice vinegar (Plain rice vinegar is fine if you can’t find brown.)
- 1 Tbsp. sesame oil
- 1 Tbsp. olive oil
- 2 Tbsp. honey
- 1 Tbsp. Lime juice
- 1 tsp. fresh grated ginger
- ¼ tsp. white pepper
- 4 tsp. low sodium soy sauce
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1/3 cup thinly sliced scallions
- ½ cup chopped mint leaves (You could also use Thai basil, if available)
- 1 Tbsp. toasted sesame seeds
- 1½ lbs. wild-caught salmon filets
- Zest from one lime
- 2 tsp. freshly grated ginger
- 2 cloves garlic, minced
- 3 Tbsp. scallions, diced
- 2 Tbsp. red or green jalapeño, diced (optional)
- 1 tsp. sea salt
- ¼ tsp. white pepper
- ½ cup + 2 Tbsp. panko breadcrumbs
- Brioche buns + butter for toasting
- Pickled cucumbers, optional
- Pickled red onion, optional
- Hot sauce, optional
Procedure
For the Miso Mayo
Combine all the ingredients in a small bowl and whisk until combined. Refrigerate until ready to use. For the Slaw
In a small bowl combine vinegar, sesame and olive oil, honey, lime, ginger, white pepper, and soy sauce and whisk until well combined.
In a large bowl place cabbage, scallions, mint, and sesame seeds.
Cover and refrigerate the slaw and dressing until ready to serve. I like to add the dressing right before serving to prevent the slaw from getting soggy.
>For the Burgers
Remove skin from salmon and cut into cubes. In a food processor, pulse salmon until it’s ground, but not mush.
Place salmon in a large bowl and add in the remaining ingredients mixing with a spoon until well combined.
Shape salmon mixture into 6 patties and place on a baking sheet lined with wax or parchment paper and cover with plastic wrap. Refrigerate for 30 minutes. Note, the mixture will be fairly fragile to handle but once in the pan cooking, will hold together.
Heat your 10" La Marque 84 skillet over medium heat with 1 Tbsp. olive oil.
Carefully place three patties at a time in the pan, using a spatula to press down lightly. Cook for 3–4 minutes per side or until cooked through.
Butter brioche buns, if desired, and cook in the pan until lightly browned.
To assemble, spread some miso mayo on the buns, top with a salmon burger patty, any pickled condiments you’re using, and some sesame slaw.
Combine all the ingredients in a small bowl and whisk until combined. Refrigerate until ready to use. For the Slaw
In a small bowl combine vinegar, sesame and olive oil, honey, lime, ginger, white pepper, and soy sauce and whisk until well combined.
In a large bowl place cabbage, scallions, mint, and sesame seeds.
Cover and refrigerate the slaw and dressing until ready to serve. I like to add the dressing right before serving to prevent the slaw from getting soggy.
Remove skin from salmon and cut into cubes. In a food processor, pulse salmon until it’s ground, but not mush.
Place salmon in a large bowl and add in the remaining ingredients mixing with a spoon until well combined.
Shape salmon mixture into 6 patties and place on a baking sheet lined with wax or parchment paper and cover with plastic wrap. Refrigerate for 30 minutes. Note, the mixture will be fairly fragile to handle but once in the pan cooking, will hold together.
Heat your 10" La Marque 84 skillet over medium heat with 1 Tbsp. olive oil.
Carefully place three patties at a time in the pan, using a spatula to press down lightly. Cook for 3–4 minutes per side or until cooked through.
Butter brioche buns, if desired, and cook in the pan until lightly browned.
To assemble, spread some miso mayo on the buns, top with a salmon burger patty, any pickled condiments you’re using, and some sesame slaw.