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.
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.
4. 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.
5. Whisk the mayonnaise and sriracha in a small
bowl.
6. Divide the slaw among four plates. Top each with
a salmon burger. Dollop with aioli, dividing evenly. Serve immediately.
