Salmon burgers with Cabbage slaw and Remoulade
Adapted from SeriousEats.com
Bonjour Cuisine Favorite
- 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
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.