Salmon Burgers:

• 1 pound skinless salmon, cut into cubes
• 1/2 cup fresh flat-leaf parsley leaves 
• 1 teaspoon onion powder 
• 1 teaspoon kosher salt 
• 1/2 teaspoon garlic powder 
• 1/4 teaspoon freshly ground black pepper 
• 10 fresh basil leaves 
• 1 large egg 
• Zest of 1 lemon 
• 2 tablespoons canola oil 
• Butter, for buttering the buns
• 4 potato buns, split
• Sliced Roma tomatoes, for serving
• Watercress, for serving

Lemon-Caper Aioli:

• 1/2 cup mayonnaise
• 2 teaspoons capers, chopped 
• 1 teaspoon chopped fresh basil 
• 1 teaspoon chopped fresh parsley 
• 1 clove garlic, grated 
• Juice of 1 lemon 

Kale Slaw:

• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt 
• 2 tablespoons Dijon mustard 
• 2 tablespoons apple cider vinegar 
• 1 teaspoon honey 
• 1/2 teaspoon celery seeds 
• 1/2 teaspoon kosher salt 
• 1/4 teaspoon freshly ground black pepper 
• 5 cups shredded kale
• 3 cups shredded cabbage 
• 3 cups shredded carrots 
• 1 cup sunflower seeds