This delicious salmon burger with cabbage slaw and remoulade recipe is highly satisfying compared to the more spongy varieties of fish burgers out there. The panko provides a delicious crust to the delicate salmon. The ginger and the remoulade are great additions to the burger. Consider adding some pickled red onion for the perfect finishing touch. Also very kid friendly dish, to get them to eat salmon!

Salmon burger with remoulade and cabbage slaw

Salmon burgers with Cabbage slaw and Remoulade

Servings: 4 people

Adapted from SeriousEats.com

Kid Friendly

Bonjour Cuisine Favorite

Ingredients

  • For the salmon patties:
  • 1 1/2 lbs boneless, skinless salmon, very finely chopped by hand
  • 2 tbsp minced fresh parsley
  • 2 tbsp minced chives
  • 1/4 ground coriander
  • 1 inch piece fresh peeled ginger, grated
  • kosher salt and black pepper to taste
  • For the remoulade:
  • 1/2 cup plus 2 tbsp mayonnaise
  • 1-2 pickles, minced
  • 1 tbsp capers, minced
  • 1 tsp minced flat leaf parsley
  • 1 tsp minced chives
  • 2 tsp fresh lemon juice
  • 1 tsp Dijon mustard
  • For the cabbage slaw:
  • 1/4 head white cabbage, shredded
  • 1/4 cup apple cider vinegar
  • 2 tbsp water
  • 1 tsp kosher salt
  • 1 tbsp honey or sugar
  • 1/4 tsp coriander seeds

Instructions

  1. For the Salmon Patties: In a medium bowl, combine salmon, herbs, coriander,  and ginger. Stir well, then season with salt and pepper. Keep in refrigerator.

    For the Rémoulade: In a small bowl, combine the mayonnaise, capers, pickles, herbs, lemon juice, and Dijon mustard. Season with salt and pepper. Place in refrigerator.

    For the Slaw: In a medium bowl, combine water, vinegar, salt, sugar or honey, and coriander seeds. Add shredded cabbage and mix well. Keep in the fridge for a minimum of 1 hour.

    For Cooking and Serving: Spread panko bread crumbs in a shallow bowl, and prepare a piece of parchment paper on a baking sheet. Divide salmon mixture into 4 even portions and, working one at a time, roll each into a ball, then flatten into a 1-inch thick patty, using your hands to smooth out any cracked edges.

    Place each patty in the bowl of bread crumbs, use your hands to sprinkle more bread crumbs on top, then press down gently to make bread crumbs adhere to the bottom side. Flip patty and press gently once more, then transfer to the parchment-lined baking sheet. Repeat with remaining salmon. Make sure entire patty is coated.

    Add oil to a large skillet and heat over medium-high heat until shimmering. Carefully lower salmon patties into the oil and cook, turning once or twice, until lightly browned on both sides and medium-rare within (about 115 to 120°F on an instant-read thermometer), about 10 minutes; adjust heat as necessary to keep things sizzling without scorching the bread crumbs.

    Transfer patties to a paper towel-lined tray and sprinkle lightly with kosher salt. Smear an even layer of rémoulade on the top and bottom halves of each bun. Set a salmon patty on top of each bottom bun. Season slaw with salt and pepper, then mound some on top of each patty. Close sandwiches and serve right away.

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1/2 cup torn basil leaves
1 cup olive oil
2 tablespoons red wine vinegar (or balsamic vinegar)
1/3 cup honey
2 cloves garlic, thinly sliced
2 teaspoons coriander seeds
1/4 scraped vanilla bean pod
salt, pepper to taste
Instructions

Place tomatoes in a heatproof glass container, cut side down. Add the basil to the tomatoes.
Combine olive oil, red wine vinegar, garlic, honey, 1/4 scraped vanilla bean pod, and coriander seeds in a sauce pot. Bring to a boil.
Pour the boiling marinade over the tomatoes. Allow to cool to room temperature and marinate tomatoes in the fridge for at least 4 hours or overnight.
Season with salt and pepper before serving.  #marinatedtomatoes, #easyrecipes, #mtlfoodies, #summerrecipes, #delicious, #bonjourcuisine
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Ingredients

5 tablespoons rice vinegar
3 tablespoons soy sauce or tamari
1-2 tablespoons hot chili paste such as sambal oelek, or Thai chili paste. Adjust for desired spice level.
2 tablespoons honey
1 lb. skinless salmon cut into filets
1 1/2 teaspoon kosher salt divided, plus more
3 tablespoons cornstarch
2 tablespoons vegetable oil
3 scallions very thinly sliced on a diagonal
1 tsp. toasted sesame seeds
Instructions

In a small bowl, whisk together the rice vinegar, soy sauce, chili paste, and honey.
Place salmon filets on a plate and season salmon filets with 1 teaspoon salt, followed by the cornstarch. Make sure the salmon filets are properly coated.
Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until nicely browned underneath, 2–3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 1 minute. (Sauce will bubble when first added and will then calm down.)
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2 cup Smoked meat, shredded or cubed (or other cooked protein)
2 cloves garlic, minced
1 tbsp ginger, minced
1 small onion, finely diced
1 carrot, finely diced
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1 cup kale, finely chopped
2 eggs, lightly beaten with a fork
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1 tbsp toasted sesame oil
3 tbsp low sodium soy sauce (or regular)
2 tbsp hoisin sauce (can also use teriyaki)
2 tbsp scallions, minced (for garnish)
Instructions

Start by heating a wok pan. Don’t worry if you don’t have one, I used a regular non-stick pan and it was perfect.
Warm vegetable oil, about 1-2 tablespoons at medium-high heat. Add beef and sauté until crisped.
Fish the beef out of the pan, and reduce heat to medium. Add the garlic and ginger and stir fry for about 30 seconds. Add the remaining vegetables to the pan and cook till softened, about 7-10 minutes. Add the beef back into the pan.
Make a space in the middle of the pan for the eggs. Stir until cooked and mix with the vegetables and beef. 
Add the rice and the sauce ingredients (soy sauce, sesame oil and hoisin) and increase heat until all ingredients heated. Top with scallions and serve.
  • 𝐓𝐡𝐚𝐢 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐂𝐮𝐫𝐫𝐲, 𝐛𝐞𝐭𝐭𝐞𝐫 𝐭𝐡𝐚𝐧 𝐭𝐚𝐤𝐞𝐨𝐮𝐭! This recipe comes together in minutes, and really feels like you are eating takeout! Delicious flavors going on here. You can replace mock-crab with either chicken or tofu, or another healthy protein! Try it and use #bonjourcuisine to share your pics📸

𝐓𝐡𝐚𝐢 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐂𝐮𝐫𝐫𝐲 𝐑𝐞𝐜𝐢𝐩𝐞: 
2-3 tablespoons 𝐯𝐞𝐠𝐞𝐭𝐚𝐛𝐥𝐞 𝐨𝐢𝐥
2 lbs 𝐦𝐨𝐜𝐤-𝐜𝐫𝐚𝐛
1 small yellow 𝗼𝗻𝗶𝗼𝗻, minced
1 clove 𝗴𝗮𝗿𝗹𝗶𝗰, minced
𝘀𝗮𝗹𝘁 and 𝗽𝗲𝗽𝗽𝗲𝗿 to taste
2 tablespoons 𝗿𝗲𝗱 𝗰𝘂𝗿𝗿𝘆 𝗽𝗮𝘀𝘁𝗲, 𝘀𝘁𝗼𝗿𝗲𝗯𝗼𝘂𝗴𝗵𝘁 𝗼𝗿 𝗵𝗼𝗺𝗲𝗺𝗮𝗱𝗲*
2 teaspoons 𝗰𝘂𝗿𝗿𝘆 𝗽𝗼𝘄𝗱𝗲𝗿
1/2 teaspoon 𝗰𝘂𝗺𝗶𝗻
1 can 𝗰𝗼𝗰𝗼𝗻𝘂𝘁 𝗺𝗶𝗹𝗸
1 𝗹𝗶𝗺𝗲, cut into wedges
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1 tablespoon 𝘀𝗰𝗮𝗹𝗹𝗶𝗼𝗻𝘀, optional
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-1/2 cup onion, chopped
- 1/4 cup garlic, chopped
- 1 tablespoon fresh ginger, chopped
- 1 tablespoon ground coriander
- 1 teaspoon cumin
-1/2 teaspoon salt
-1/2 teaspoon pepper

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  • Shabbat shalom to all!!