Food Network: Salmon Burgers with Soy Mayo and Simple Sesame Slaw

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

Ingredients
2 1/4 pounds salmon fillet, skinned, pin bones removed
1/2 cups panko (Japanese bread crumbs) or other dried bread crumbs
1/2 cup minced scallions
1/4 cup finely chopped fresh cilantro leaves
2 teaspoons minced fresh ginger
1 egg, lightly beaten
1 teaspoon sambal oelek chili paste
1 teaspoon minced garlic
1 teaspoon salt
1/4 cup plus 1 1/2 teaspoons 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 tablespoons vegetable or peanut oil
3 tablespoons rice wine vinegar
2 teaspoons toasted sesame oil
1/2 teaspoon crushed red pepper
1 tablespoon 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.