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For the sauce: In a medium sized bowl combine all the ingredients for the sauce: the sweet chili sauce, fish sauce, coconut milk, brown sugar, garlic cloves, peanut butter, ginger, lime juice, soy sauce and peanut oil.
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Whisk until combined and fairly smooth.
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Scoop out about 1/4 cup of the sauce and set it aside.
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Place the rest in a small saucepan and bring to a boil, then reduce to a simmer and cook for 3-4 minutes until slightly thickened.
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Remove from heat and set aside.
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For the burgers: Add salmon to the bowl of a food processor and pulse until its somewhat ground.
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You can also chop the salmon very finely with a sharp knife.
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In a large bowl, combine the ground salmon with the salt, pepper, sliced green onions, panko bread crumbs, egg and 1/4 cup of sauce that you set aside.
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Mix until just combined, making sure everything is incorporated.
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The patties can be slightly difficult to put together since they are so wet.
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So to cook them, I heated a large nonstick skillet over medium-high heat, added 1 tablespoon of peanut oil then quickly formed the patties one at a time (use 1/4 of the mixture for each), placing them in the skillet as I formed them.
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Cook for 3-5 minutes, until you can see the edges brown and the salmon becoming opaque so the burgers flip easily.
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Flip gently but quickly, and cook for another 3-5 minutes or until the burgers are cooked through.
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The salmon cooks quickly so keep a close eye on them.
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You dont want a dry burger!
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To make the slaw, quickly throw together the cabbage, carrots and peanuts, tossing well.
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Add 3-4 tablespoons of the sauce, then toss well to coat.
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Add additional sauce if desired.
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Place each burger on a bun and top with a heaping spoonful of the slaw and additional sauce if desired.
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*Because of how wet the patties are, I am not sure how these would hold up on an outside grill.
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Inspired by How Sweet Eats.
