Salmon Burgers with Curry Mayo and Asian Slaw
- Level: Easy
- Total: 1 hr 40 min
- Prep: 35 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: 4 servings
- Level: Easy
- Total: 1 hr 40 min
- Prep: 35 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: 4 servings
Ingredients
Curry Mayo Sauce:
Asian Slaw:
Directions
- Combine the diced salmon with the ginger, scallions, salt, pepper and egg in a mixing bowl and mix well. Form the salmon into 4 equal patties, and coat the tops and bottoms with the crushed breadcrumbs.
- Lightly oil a grill or griddle over medium heat. You will want to cook a small portion of the mixture to test for seasoning and then adjust with salt and pepper, as needed. Cook the patties, about 2 minutes per side.
- Slather 1 ounce of the Curry Mayo Sauce on the bottom bun, and top with the salmon burger, Asian Slaw and top bun and serve.
Curry Mayo Sauce:
- Combine the mayonnaise, curry paste, salt, cayenne and lime juice in a mixing bowl and mix well. Taste for acid and seasoning, and adjust with more salt and lime juice, if needed.
Asian Slaw:
- It is best to make the slaw ahead of time and let sit for at least 1 hour to allow the flavors to really blend together.
- Combine the rice wine vinegar, ponzu, sugar, salt, pepper, lime juice, cucumbers, peppers and cabbages in a large mixing bowl and mix well. Taste for acid and seasoning and adjust with lime and salt, if needed.
Cook’s Note
Ponzu sauce is a Japanese citrus-based sauce. It can be found in the ethnic ingredients aisle at your local supermarket, in Japanese specialty stores or online.
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