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Pan Fried Salmon Burgers with Avocado Aioli

Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Medium

Ingredients

For the salmon burgers:
1 lb. skinless salmon fillet, chopped into 1/2 inch pieces
1/2 cup mayonnaise
2 Tablespoons fish sauce
1 teaspoon gf hot sauce
2 garlic cloves, minced
1 medium shallot, minced
1 Tablespoon fresh ginger, minced
1/2 teaspoon lemon zest, finely grated
1/2 cup cilantro, chopped
1 Tablespoon fresh mint, chopped
Salt and freshly ground black pepper
1 cup gf bread crumbs
1/4 cup vegetable oil

For the cabbage topping:
2 Tablespoons fresh lemon juice
2 Tablespoons fresh lime juice
2 Tablespoons rice vinegar
2 teaspoons sugar
1/2 small green cabbage, shredded
1 small cucumber, peeled, halved lengthwise, seeded and julienned
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced

For the avocado aioli:
2 avocados
1/2 cup sour cream
1-1/2 Tablespoons fresh basil
2 garlic cloves, minced
1 shallot, minced
1 Tablespoon fresh lemon juice
1 Tablespoon fresh lime juice
1/2 jalapeno pepper, seeded and minced
Salt and freshly ground black pepper

Directions

Make the salmon burgers:
Place the salmon in a food processor and pulse about 10 times until minced. Scrape the salmon into a bowl and add the mayonnaise, fish sauce, hot sauce, garlic, shallots, ginger, lemon zest, 2 tablespoons cilantro, 2 teaspoons of mint, 1 teaspoon salt, 1/2 teaspoon of freshly ground black pepper and bread crumbs. Fold the mixture together with a rubber spatula. Using lightly oiled hands, form the salmon mixture into 6 patties. Cover with plastic wrap and refrigerate for 2 hours.

Meanwhile, in a large bowl, whisk together the lemon juice, lime juice and vinegar. Whisk in the sugar until the sugar is dissolved. Add the cabbage, cucumber, red bell peppers, onions, remaining cilantro and mint and toss well.

Add 2 tablespoons of oil to a large non-stick skillet and heat over medium high heat. When the oil is shimmering, add 3 of the salmon patties and cook until well browned but barely cooked in the center, about 7 minutes total (turn half-way through). Transfer to a plate lined with paper towels (tent with foil to keep warm) and repeat with remaining patties.

Make the avocado aioli:
In a medium bowl, coarsely mash the avocado with a fork. Add the sour cream, basil, garlic, shallots, lemon juice, lime juice, and jalapeno pepper. Adjust seasonings to taste with salt and freshly ground black pepper.

Place a salmon pattie on the center of a small plate and spread with avocado aioli. Top with cabbage salad and serve.

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