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1
Prepare gas or charcoal grill to medium-high heat for direct-heat cooking.
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2
Toast coriander and cumin seeds in a small saute pan over medium heat for 2 minutes or until fragrant and lightly browned.
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3
Remove from pan, cool and grind.
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4
Place ground spices in a large bowl; add cilantro, scallions, egg, kosher salt and 1/2 teaspoon pepper; mix well.
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5
Gently but thoroughly mix in salmon and panko.
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6
Shape mixture into 6 (3/4-inch thick) patties and refrigerate until ready to grill.
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7
Curried Mustard Mayo: Heat canola oil in a very small nonstick saucepan over medium heat.
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8
Add ginger and garlic and saute for 2 minutes.
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9
Stir in curry powder and continue to saute for 1 minute.
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10
Remove mixture to a mini food processor; reserve pan.
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11
Add mayonnaise and mustard to processor and puree.
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12
Remove to a small bowl, stir in cilantro and season, to taste, with sea salt and pepper.
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13
Refrigerate until needed.
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14
Orange-Apricot Glaze: Place preserves, butter, orange juice concentrate and cayenne in reserved saucepan and cook over medium heat, stirring, until preserves and butter have melted.
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15
Boil glaze for 2 minutes.
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16
Remove from heat and set aside.
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17
Oil grill grates canola oil.
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18
Grill burgers over direct heat for 3 minutes, covered if using a gas grill.
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19
Gently flip burgers and grill for 3 minutes.
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20
Brush burgers with half of the glaze; flip and cook for 1 minute.
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21
Brush with remaining glaze; flip and cook for 1 additional minute or until burgers are cooked through.
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22
Remove.
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23
Spray cut sides of buns lightly with cooking spray and grill cut sides down, along outer edges of grill, until lightly toasted, about 1 minute.
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24
Spread cut side of bottom buns with half of mayo mixture; top with half of the watercress leaves, a burger, remaining mayo, remaining watercress and tops of buns.
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25
Garnish platter or dinner plates with cilantro and watercress sprigs, as desired.
