Salmon burger and seaweed slaw with gimme sea salt seaweed snack.
Active Time 30 min
Servings 4
Difficulty 4/5

Recipe by Katie Webster of @healthyseasonal

Ditch the beef and the bun for burger night! We’ve combined fresh chopped boneless salmon, blended with egg, panko and crumbled Gimme snacks roasted seaweed and formed into patties. They’re cooked in avocado oil and served with spicy aioli over colorful shredded slaw.

Ingredients

FOR THE BURGERS

  • ¾ pound raw skinless boneless salmon filet
  • 1 egg
  • ½ cup panko breadcrumbs
  • 1 .35 ounce Gimme Sea Salt Roasted Seaweed Snacks, broken into small pieces
  • 1 tablespoon finely minced ginger
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt
  • Pinch crushed red pepper
  • 1 tablespoon avocado oil
  • FOR THE SLAW
  • 2 cups finely shredded purple cabbage
  • 2 cups finely shredded green cabbage
  • ¼ cup sliced scallions
  • ¼ cup chopped cilantro
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon avocado oil
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon maple syrup or sugar, optional

FOR THE AIOLI

  • 2 tablespoons mayonnaise
  • 1 tablespoon sriracha or another hot chili sauce

Instructions

  1. Chop salmon with a sharp chef’s knife into cubes. Chop crosswise and lengthwise until most of the salmon pieces are very small and starting to stick together. Scrape into a large bowl.
  2. Add egg, panko, broken Gimme seaweed snacks,
    ginger, garlic, salt and red pepper and stir to combine. Roughly divide the mixture into four portions.
  3. Heat 1 tablespoon avocado oil in a large
    non-stick skillet over medium-high heat. With lightly moist hands, form each portion of the salmon mixture into a patty, and gently add to the hot skillet.
  4. Cook, undisturbed until the patty is browned on the bottom and the edges of the patties are just starting to turn white, 3 to 4 minutes. Carefully flip over and continue cooking until the other side is browned and the burgers are cooked through, 3 to 4 minutes.
  5. Meanwhile, toss the red cabbage, green cabbage,
    scallions and cilantro in a medium bowl. Combine soy sauce, rice vinegar, avocado oil, sesame oil and maple syrup (or sugar) in a small jar. Shake well to combine. Pour over the slaw and toss to coat.
  6. Whisk the mayonnaise and sriracha in a small
    bowl.
  7. Divide the slaw among four plates. Top each with
    a salmon burger. Dollop with aioli, dividing evenly. Serve immediately.
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  • Gimme Seaweed's Sea Salt Seaweed Snacks, 6-pack (0.17oz), are USDA Organic and gluten-free with a crispy texture and delightful sea salt flavor.
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Sea Salt Seaweed Snacks, 6-Pack (.17oz)

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