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Chef Z’s Salmon Burger

Ingredients:
1½ lbs. skinless wild-caught salmon
Zest from one lime
2 tsp. freshly grated ginger
2 cloves garlic, minced
3 tbsp. scallions, diced
2 tbsp. jalapeño, diced (optional)
1 tsp. kosher sea salt
1/4 tsp. black pepper
1/2 cup panko bread crumbs
1 tsp. Fresh chopped mint

Directions:
In a food processor, pulse salmon until it’s ground, but not mush. Place ground salmon in a large bowl and add in the remaining ingredients; mixing with a spoon until well combined. Shape salmon mixture into 6 patties and place them on a baking sheet lined with wax or parchment paper and cover with plastic wrap. Refrigerate for 20 minutes.
Heat a large non-stick skillet over medium heat with 1 tbsp. olive oil. Carefully place three patties at a time in the pan, using a spatula to press down lightly. Cook for 3-4 minutes per side or until cooked through.

For the Miso Mayo:
1/2 cup mayonnaise
1 tsp. white miso
1 tsp. brown rice vinegar

For the Sesame Slaw:
1 shallot, chopped
1/2 tsp. curry powder
1 tbsp. sesame oil
1 tbsp. hempseed oil
2 tbsp. raw honey
1 tbsp. lime juice
1 tsp. fresh grated ginger
4 tsp. low sodium soy sauce
4 cups shredded green cabbage
2 cups shredded purple cabbage
1/3 cup thinly sliced scallions
1/2 cup chopped mint leaves
1 tbsp. toasted sesame seeds

Combine all the ingredients in a small bowl and whisk until combined. Refrigerate until ready to use.

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For the Slaw:
Best to add the dressing right before serving to prevent the slaw from getting soggy for the burger. spread some miso mayo on the buns, top with a salmon burger patty, any pickled condiments you’re using, and some sesame slaw. Garnish with your favorites toppings.

Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen.
For more information on Chef Zainab’s services, please contact her at [email protected] or by phone at 561-629-0593.

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