Author Notes
This is a light version, but still very flavorful idea for burger!! —ESTRELLAJAFIF
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Ingredients
- hamburger ingredientes
-
1.5 pounds
fresh salmon fillet cut in cubes
-
2 tablespoons
melted butter
-
2 tablespoons
soy sauce
-
1 tablespoon
fresh chopped rosemary
-
pepper
-
salt
-
4
burger buns
- ASIAN SLAW
-
2 cups
SHREDDED PURPLE CABAGE
-
2 cups
SHREDDED WHITE CABBAGE
-
1/2 cup
SHREDDED CARROT
-
1/2 cup
ROASTED MACADAMIA NUT
-
1 cup
MANGO
-
1 cup
SHREDDED FENNEL
-
3 tablespoons
SOY SAUCE
-
2 tablespoons
RICE VINEGAR
-
2 tablespoons
PURE MAPLE SYRUP
-
2 tablespoons
SESAME OIL
-
SALT
-
PEPPER
-
2 teaspoons
TOASTED SESAME SEEDS
Directions
- hamburger ingredientes
-
COMBINE THE SALMON WITH MELTED BUTTER
-
ADD ROSEMARY AND SOY SAUCE
-
SALT AND PEPPER TO TASTE
-
REFRIGERATE FOR 1 HOUR
-
FORM SALMON PATTIES APROXIMETELY THE SIZE OF YOUR PALM
-
IN A LARGE SKILLET WARM THE AVOCADO OIL
-
FRY THE BURGERS ON EACH SIDE FOR ABOUT 2 MINUTES FOR REAR OR 4 MINUTES FOR MEDIUM
-
REMOVE FROM SKILLET AND PLACE ON PAPER TOWER
- ASIAN SLAW
-
IN A BOWL COMBINE THE WHITE AND PURPLE CABAGE WITH THE CARROT, MANGO, MACADAMIA AND FENNEL. SET ASIDE
-
IN ANOTHER BOWL COMBINE ALL THE REST OF THE INGREDIENTS.
-
COMBINE THE DRESSING WITH THE CABAGE MIXTURE LET IT SIT FOR HALF AN HOUR UP TO 2 HOURS.
-
SERVE ON TOP OF SALMON BURGERS
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