This weekend was a great weekend of sun, fun, friends and food. My friends Meredith and Tim told us about this recipe they found on Food Network. Well, coincidentally the Whole Foods in Wilmington finally opened (after YEARS of anticipation from this girl) and was selling wild Coho Salmon for a bangin' deal of $4.99 a pound. After waiting in line for what seemed like forever, my mom had 5 lbs of the stuff and we split it. So...we had grilled salmon one day and decided to make the salmon burgers the next and invited Tim and Mere over. They were delicious and the slaw was awesome. It would be great on it's own to bring to a picnic. It was super easy (and easy is the name of the game right now for me). I hope you give it a try! Ahhh, it's nice to be back!
Grilled Salmon Burgers with Sesame Slaw and Siracha Soy Mayo
Serves 5-6
Adapted from Food Network
- 1 inch piece fresh ginger, peeled
- 2 garlic cloves
- 3 scallions roughly chopped, plus 2 finely chopped, divided
- 1/4 cup fresh cilantro leaves, plus 3 TBSP finely chopped, divided
- 2 pounds salmon fillet, skinned, pin bones removed
- 1 egg
- 1 teaspoon garlic chili paste
- 1 teaspoon salt
- 1/2 cups panko (Japanese bread crumbs) or other dried bread crumbs
- 1/4 cup soy sauce, divided
- 1 bag angel hair slaw (you can slice your own, but make it easy on yourself!)
- 1/2 cup shaved red onion
- 2 tablespoons canola oil
- 2 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon crushed red pepper
- 1 tablespoon toasted sesame seeds (put in a hot, dry pan and cook until just brown and fragrant)
- 1/2 cup mayonnaise
- 1 TBSP sriracha sauce
- 6 buns, for serving
In a food processor, add ginger and garlic and process until finely chopped. Add roughly chopped scallion and 1/4 cup cilantro and pulse several times until chopped. Add salmon, egg and chili paste. Pulse several more times until salmon is chopped (but not pureed!). Transfer to a mixing bowl and fold in panko, making sure everything is combined well. Form into 5-6 patties and refrigerate until you are ready to grill.
In a mixing bowl, combine cabbage, red onion, 1/2 of the finely chopped cilantro, 1/2 of the finely chopped scallion, canola oil, vinegar, sesame oil, 2 TBSP soy sauce, red pepper flakes and sesame seeds. Combine well and refrigerate until ready to use.
In a small bowl, combine mayo, sriracha, remaining 2 TBSP soy sauce, 1/2 of the finely chopped cilantro and 1/2 of the finely chopped scallion. Mix well.
Grill burgers until they are to desired doneness. Serve on rolls and top with slaw and mayo. Enjoy!
