SALMON BURGERS WITH SLAW
These salmon burgers are THE YUMMIEST! and made with just five ingredients. The best for a quick + easy high protein lunch or dinner.
Provided by Lindsay
Categories Dinner
Time 15m
Number Of Ingredients 15
Steps:
- Flake the salmon apart. Mix all burger ingredients together and form into 3 large or 4 medium patties. Heat olive oil over medium heat, ideally in a nonstick skillet. Fry the burgers for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate and sprinkle with salt.
- Mix all slaw ingredients together. Taste and adjust.
- Serve up those hot salmon burgers on a bed of creamy slaw. I top mine with a dollop of extra yogurt and a swizzle of oil and more herbs. Can't stop me.
Nutrition Facts : Calories 348 calories, Sugar 4.9 g, Sodium 1624.8 mg, Fat 18.6 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 10.5 g, Fiber 2.6 g, Protein 36 g, Cholesterol 163 mg
SALMON BURGERS, SOY SAUCE MAYO & SIMPLE SESAME COLE SLAW
Was watching the Essence of Emeril when I saw him prepare these, and they looked so good! Here they are; am posting for safe keeping, and hope to be able to try them very soon.
Provided by Manami
Categories Asian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- SALMON BURGERS:.
- Using a sharp knife, cut the salmon into 1" pieces and transfer to the bowl of a food processor. Pulse slowly until the fish is finely chopped.(Take care not to over process or salmon will become a paste).
- Transfer to a mixing bowl and add the panko, 1/4 cup of the scallions, 2 tablespoons of the cilantro, minced ginger, egg, sambal oelek (if using), garlic, 1/2 teaspoon salt, and 1-1/2 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" wide and 3/4" thick. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate while you prepare the mayonnaise and the slaw.
- SOY MAYONNAISE:.
- 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 with the burgers. (The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon, grilled tuna, or pork to name a few.).
- SESAME SEED SLAW:.
- Combine the purple and green cabbages, remaining 1/4 cup of scallions, red onion, 1/4 cup vegetable oil, rice wine vinegar, remaining 2 tablespoons cilantro, sesame oil, remaining 1/2 teaspoon salt, and crushed red pepper, and toss throughly to combine. Transfer to a serving bowl and sprinkle with sesame seed. Refrigerate while you prepare the burgers.
- COOK BURGERS AND ASSEMBLY:.
- Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil. When the oil is hot, season both sides of the burgers lightly with kosher salt and add the burgers to the skillet and cook, turning once, until golden brown on both sides and salmon is just cooked through, about 3-1/2 minutes per side.
- Serve the salmon on warm buns, buttered with soy mayonnaise on the bottom side of bun, garnish top with smidgen of soy mayonnaise and the sesame slaw.
- Enjoy!
Nutrition Facts : Calories 661.8, Fat 38.8, SaturatedFat 6, Cholesterol 134.5, Sodium 1605.4, Carbohydrate 30.2, Fiber 2.9, Sugar 14.6, Protein 48.2
SOY-GLAZED SALMON BURGERS WITH GINGER LIME AIOLI
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Prepare grill with a medium fire for direct-heat cooking. In a small bowl, combine aioli ingredients. Reserve 2 tablespoons for burgers and chill remainder until serving time.
- Combine soy sauce, honey, and rice vinegar in a small, heavy saucepan. Mix cornstarch and 1 tablespoon wine in a small bowl until smooth and add to soy mixture. Place over grill and stir mixture until glaze boils and thickens slightly, about 3 minutes. Meanwhile, sip a glass of Sutter Home Sauvignon Blanc, saving remainder for grilling. Set glaze aside. In a large bowl, whisk together egg, aioli, sour cream, lime juice, and chili sauce. Stir in salmon, onion, mint, bread crumbs, and salt to combine. Coat hands with vegetable oil and form 4 patties. Brush grill with vegetable oil and grill patties until browned on bottom, about 3 minutes. Turn patties and brush cooked side with soy glaze. Cook 3 minutes, turn, and brush other side with glaze. Grill just until done, about 4 to 6 minutes, turning and brushing with glaze frequently. During the last few minutes of cooking toast buns, cut side down, on outside of grill. Place cucumber strips on bottom half of bun, top with burgers, aioli, and bun tops. Garnish with sprouts, if desired.
SALMON BURGERS WITH SRIRACHA-SESAME MAYO
Pulsing skinless salmon in a food processor makes homemade salmon burgers easier and fresher than ever. These are flavored with red onion and jalapeno, but you can add almost any aromatic you'd like. A spicy sesame-laced mayonnaise takes these burgers to the next level.
Provided by Justin Chapple
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill pan, large cast-iron skillet or grill over medium-high heat. Oil the grill grates if using a grill.
- Cut the salmon into 1- to 2-inch chunks and transfer to a food processor. Pulse in 1-second intervals until the salmon is finely ground but not yet a paste. Scrape the salmon into a medium bowl. Add the panko, minced onion, jalapeno, 1 teaspoon salt and 1/2 teaspoon pepper; mix well. Form the mixture into 4 patties.
- Brush the salmon patties with oil and cook until nicely browned on the bottom, 3 to 4 minutes. Flip the patties and cook until browned and firm to the touch, 3 to 4 minutes longer.
- Meanwhile, whisk together the mayonnaise, sriracha and sesame oil in a small bowl; season with salt and pepper.
- Transfer the salmon patties to a plate or baking sheet; tent with foil. On the grill, grill pan or in the skillet, toast the buns until lightly browned, 1 to 2 minutes. Put the salmon patties in the buns. Top the patties with sriracha-sesame mayo, lettuce, sliced onion and cucumber and serve.
ROASTED SALMON WITH TOASTED SESAME SLAW
Raw bean sprouts are the unexpected star in this version of coleslaw. The toasted sesame-seed vinaigrette brings out the natural earthiness in the crisp sprouts and shredded cabbage. This slaw, beaming with bright ginger, lemon and scallion, is the perfect accompaniment to silky, rich salmon. For a more filling meal, serve with white or brown rice on the side.
Provided by Kay Chun
Categories dinner, lunch, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
- Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
- To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
- Spoon reserved vinaigrette over the salmon and serve with the slaw.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 43 grams, Carbohydrate 35 grams, Fat 60 grams, Fiber 10 grams, Protein 46 grams, SaturatedFat 10 grams, Sodium 993 milligrams, Sugar 8 grams, TransFat 0 grams
SALMON BURGERS WITH TANGY SLAW
I thought I'd made salmon every way you can make it, until now. The tangy slaw, made with fennel and avocado, adds another layer of flavor that goes surprisingly well with salmon and other seafood. -Amber Massey, Argyle, Texas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 26
Steps:
- Place the first eight ingredients in a large bowl; toss to combine. In a small bowl, gently toss avocados with lime juice; add to cabbage mixture. Refrigerate until serving. In a small bowl, mix honey mustard ingredients., For burgers, place a fourth of the salmon in a food processor. Add lime zest and mustard; process until smooth. Transfer to a large bowl., Place remaining salmon in food processor; pulse until coarsely chopped and add to puree. Fold in shallot, cilantro, soy sauce, honey, garlic, salt and pepper. Shape into four 1/2-in.-thick patties., On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°., Serve on buns with honey mustard; top each with 1/2 cup slaw. Serve remaining slaw on the side.
Nutrition Facts : Calories 534 calories, Fat 26g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 1222mg sodium, Carbohydrate 51g carbohydrate (14g sugars, Fiber 10g fiber), Protein 27g protein.
SALMON BURGERS WITH GINGER-WASABI MAYO AND SESAME-CRUSTED FRENCH FRIES
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven according to the package directions for the fries.
- Spread the French fries out on a cookie sheet and cook according to the package directions. Three minutes before the fries are finished cooking, remove them from the oven, sprinkle with the sesame seeds, toss with a spatula to coat, and return to the oven to finish cooking and to toast the sesame seeds.
- Cube the salmon into bite-size pieces and place in a food processor. Pulse the processor to coarse-grind the salmon; it should take on the consistency of ground beef or turkey. Transfer the salmon to a bowl and combine with the garlic, three fourths of the ginger, the tamari, scallions, red bell peppers, sesame oil, grill seasoning, and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle the patties on both sides with the oil. Preheat a nonstick skillet over medium-high heat, add the salmon burgers, and cook for 5 to 6 minutes on each side for well done.
- While the salmon burgers are cooking, prepare the ginger-wasabi mayo. In a bowl, combine the mayonnaise, wasabi paste, lime juice, and the remaining ginger.
- Spread the ginger-wasabi mayonnaise on the buns. Top with a salmon burger and red leaf lettuce and set the bun tops in place. Serve with the sesame-crusted French fries.
ASIAN SALMON BURGERS WITH ORANGE-GINGER SLAW
These salmon burgers are a great summer meal because they're easy, delicious and ready in 15 minutes!
Provided by Cooking Creation
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Preheat grill over medium-high heat.
- Make the slaw. In a large bowl, combine the green cabbage, red cabbage, carrots, orange juice, ginger, garlic powder, soy sauce, sesame oil and pepper. Cover and chill.
- In a large bowl, combine the salmon, green onions, lime juice, eggs, garlic, pepper flakes, ginger, sesame oil, pepper, brown sugar, soy sauce, and breadcrumbs. Form into 4 patties. Lightly sprinkle both sides of the patties with salt.
- Grill 4 minutes per side, or to desired doneness. Assemble the burgers. Give the Asian slaw a stir. Place the salmon burgers on the hamburger buns, top with the slaw and sliced tomato.
- Enjoy!
Nutrition Facts : Calories 479.4, Fat 13.2, SaturatedFat 2.9, Cholesterol 158.2, Sodium 621.5, Carbohydrate 47.2, Fiber 3.3, Sugar 7.7, Protein 40.8
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