Directions:
- 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.
- 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.
- NOTES:Sambal is a condiment used in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as the Netherlands and in Suriname, made from a variety of peppers, although chili peppers are the most common. Sambal is used as a condiment or as a side dish, and is sometimes substituted for fresh chilis; it can be very hot for the uninitiated. It is available at exotic food markets or gourmet departments in supermarkets in numerous countries.
- -
- AVOCADO AIOLI
- -
- 2 ripe Hass avocados
- 2 tbsp. lime juice
- 1 lg. minced garlic clove
- 2 tbsp. extra-virgin olive oil
- 1/4 cup chopped fresh cilantro (coriander leaves) or flat-leaf parsley
- Salt and freshly ground pepper
- Directions:
- Halve the avocados and scoop the flesh into a bowl. Add the lime juice and garlic. Mash well. Scrape into a food processor and puree. With the machine on, drizzle in the oil. Scrape the puree into a bowL. Fold in the coriander and season with salt and pepper. Refrigerate for up to 2 hours then serve with dipping bread or vegetables.
- -
- This recipe replaces the raw egg in many aioli recipes with an Avocado, to acheive the creamy texture, without the risk of salmonella from uncooked eggs.
- Also, coriander leaves (cilantro) taste quite different to the seeds (which is what is usually referred to as coriander), so if you cannot get any, flat-leaf parsley is a good substitute.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 618.45 Kcal (2589 kJ) | ||
| Calories from fat | 410.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.65g | 70% | |
|---|---|---|---|
| Cholesterol | 47.71mg | 16% | |
| Sodium | 842.73mg | 35% | |
| Potassium | 452.19mg | 10% | |
| Total Carbs | 25.44g | 8% | |
| Sugars | 7.01g | 28% | |
| Dietary Fiber | 7.42g | 30% | |
| Protein | 27.14g | 54% | |
| Vitamin C | 61mg | 102% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 129.1mg | 717% | |
| Calcium | 150.3mg | 15% | |
| Amount Per 100 g | |||
| Calories | 149.88 Kcal (628 kJ) | ||
| Calories from fat | 99.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.06g | 70% | |
|---|---|---|---|
| Cholesterol | 11.56mg | 16% | |
| Sodium | 204.23mg | 35% | |
| Potassium | 109.59mg | 10% | |
| Total Carbs | 6.17g | 8% | |
| Sugars | 1.7g | 28% | |
| Dietary Fiber | 1.8g | 30% | |
| Protein | 6.58g | 54% | |
| Vitamin C | 14.8mg | 102% | |
| Vitamin A | 0.4mg | 49% | |
| Iron | 31.3mg | 717% | |
| Calcium | 36.4mg | 15% | |
* 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.
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