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1
Combine the diced salmon with the ginger, scallions, salt, pepper and egg in a mixing bowl and mix well.
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2
Form the salmon into 4 equal patties, and coat the tops and bottoms with the crushed breadcrumbs.
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3
Lightly oil a grill or griddle over medium heat.
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4
You will want to cook a small portion of the mixture to test for seasoning and then adjust with salt and pepper, as needed.
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5
Cook the patties, about 2 minutes per side.
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6
Slather 1 ounce of the Curry Mayo Sauce on the bottom bun, and top with the salmon burger, Asian Slaw and top bun and serve.
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7
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity.
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8
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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9
Combine the mayonnaise, curry paste, salt, cayenne and lime juice in a mixing bowl and mix well.
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10
Taste for acid and seasoning, and adjust with more salt and lime juice, if needed.
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11
Cook's Note: Ponzu sauce is a Japanese citrus-based sauce.
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12
It can be found in the ethnic ingredients aisle at your local supermarket, in Japanese specialty stores or online.
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13
It is best to make the slaw ahead of time and let sit for at least 1 hour to allow the flavors to really blend together.
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14
Combine the rice wine vinegar, ponzu, sugar, salt, pepper, lime juice, cucumbers, peppers and cabbages in a large mixing bowl and mix well.
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15
Taste for acid and seasoning and adjust with lime and salt, if needed.
