NuM NuM

My nephew came into town so I thought I'd make a healthy dish and served up some salmon burgers. We had the entire clan over and feasted on a ton of food. As you can tell lobster and I have been on a fish cooking frenzy lately. I love eating fish but I rarely cook it at home for some reason. But from now on, times are a changin'!! There will be many more seafood recipes on the Num Num and to kick things off right, these salmon burgers were delish! The salmon burgers on their own were pretty good but once you eat it with all the other components together it takes them over the top. Everyone at the table enjoyed them as well because it was pretty quiet and all you heard were a lot of oooh's and mmmms :)

Salmon Burgers with Soy Mayo and Sesame Slaw
Makes 6 burgers
Photo and recipe from here

Salmon Burgers
2.5 pounds salmon fillet, skinned, pin bones removed
2/3 cups panko (Japanese bread crumbs) or other dried bread crumbs
1/3 cup minced scallions
2 tablespoons finely chopped fresh cilantro leaves
2 2/3 teaspoons minced fresh ginger
1 egg, lightly beaten
1 1/3 teaspoon sambal oelek chili paste
1 1/2 teaspoon minced garlic
1/2 teaspoon salt
2 teaspoons soy sauce

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, 1/3 cup of the scallions, 2 tablespoons of the cilantro, minced ginger, egg, sambal oelek, garlic, 1/2 teaspoon of the salt, and 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.
**I added a couple more tablespoons of soy sauce, salt and some Tony's Creole Seasoning to add more flavor


Soy Mayo
1/4 cup soy sauce
1/4 cup sugar
3/4 cup mayonnaise OR substitute 1/2 the amount with greek yogurt

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.
**I ended up adding more of the soy-sugar mixture until I was happy with the taste


Sesame Slaw
3 cups shaved purple cabbage
3 cups shaved green cabbage
1/2 cup shaved red onion (thinly slice and soak in ice water for ten minutes stirring once or twice if it is a strong tasting onion)
1/3 cup thinly sliced scallions
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons peanut oil
3 tablespoons unseasoned rice wine vinegar
2 teaspoons toasted sesame oil
1/4 teaspoon crushed red pepper
1 tablespoon toasted sesame seeds
1/2 teaspoon Kosher salt
Couple pinches of sugar (optional)
6 sesame rolls or other soft hamburger buns, for serving

Combine the purple and green cabbages, remaining 1/3 cup of scallions, the red onion, 2 tbs of the peanut oil, rice wine vinegar, 2 tablespoons cilantro, sesame oil, 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. Season with more salt if needed and add couple pinches of sugar if slaw tastes too acidic. Refrigerate while you prepare the burgers. Try to prepare the coleslaw a few hours in advance so the flavors meld together. The longer it sits, the better. Just before serving taste again and adjust seasonings.

To prepare burgers:
Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil. When the oil is hot, 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.