Grilled Salmon Burgers with Ginger Sesame Slaw
Grilled salmon fillets stuffed in buns with a tasty slaw flavoured with ginger, sesame seeds, sesame oil and other Asian-style tastes.
Recipe - Quality Foods
Grilled Salmon Burgers with Ginger Sesame Slaw
Prep Time25 Minutes
Servings4
Cook Time6 Minutes
0Ingredients
6 tsp vegetable oil, plus some for the grill (divided)
2 tsp roasted sesame seeds (see Note)
2 tsp rice vinegar or cider vinegar
2 tsp soy sauce
1 tsp granulated sugar
1 tsp finely grated fresh ginger
1/2 tsp sesame oil
1 tsp Sriracha or other hot Asian-style chili sauce, or to taste
2 cups coleslaw mix (see Note)
1 medium green onion, halved lengthwise, then very thinly sliced, widthwise
4 (140- to 170-gram) sockeye or other salmon fillets
salt and ground white pepper, to taste
4 hamburger buns, split and warmed (see Note)
mayonnaise, to taste
sweet mixed pickles, sliced thin (to taste) 00062639300081
Directions
- Place 2 tsp of the vegetable oil, sesame seeds, vinegar, soy sauce, sugar, ginger, sesame oil and chili sauce in a medium bowl and mix to combine. Add the coleslaw mix and green onion and toss to coat. Cover slaw and refrigerate until needed.
- Preheat your barbecue or indoor grill to medium-high. Brush each salmon fillet with 1 tsp of vegetable oil; season with salt and pepper. Oil the bars of the grill. Set on salmon, skin-side-up. Cook 3 to 4 minutes undisturbed. The salmon should easily release itself from the grill when ready to flip. Cook two to three minutes on the skin side, or until the fish is just cooked through.
- Spread cut sides of the buns with mayonnaise. Now top each bottom bun with some sweet mixed pickles. Set a salmon fillet on each bottom bun, carefully removing the skin from the fish first, if desired. Top each piece of fish with some of the slaw, set on top buns and serve. Serve any slaw left in the bowl alongside the salmon burgers.
Note: Jars of roasted sesame seeds are sold in our Asian foods aisle. Ready to use bags of coleslaw mix are sold in our Produce Department. You can warm the buns by setting them on the grill, cut-side-down, for 30 seconds or so.
Options: If you don’t have a barbecue or indoor grill, cook the fish in a 400 F oven. To do so, set salmon on a parchment paper-lined baking sheet, brush each piece with 1 tsp vegetable oil, season with salt and pepper, and bake 12 to 15 minutes, until cooked through.
25 minutes
Prep Time
6 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Crisco - Vegetable Oil, 1.18 Litre
$10.49 was $10.99$0.89/100ml
kosa - Pure Sesame Oil, 185 Millilitre
$5.29$2.86/100ml
Marukan - Rice Vinegar, 355 Millilitre
$4.69 was $5.19$1.32/100ml
Kikkoman - Soy Sauce, 148 Millilitre
$5.19 was $5.69$3.51/100ml
Rogers - Granulated White Sugar, 2 Kilogram
$3.89$0.19/100g
Not Available
kosa - Pure Sesame Oil, 185 Millilitre
$5.29$2.86/100ml
Western Family - Sriracha Hot Chili Sauce, 455 Millilitre
$4.99$1.10/100ml
Fresh Express - Coleslaw Salad Kit, 241 Gram
$3.49$1.45/100g
Green Onions - Organic (Scallions) Bunch, Fresh, 1 Each
$2.99
Salmon - O/W Steelhead Fillets Fresh, 454 Gram
$20.38 avg/ea$4.49/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Dempsters - Deluxe Gold Bun, 8 Each
$5.49$0.69 each
Western Family - Real Mayonnaise, 475 Millilitre
$4.39$0.92/100ml
Western Family - Sweet Gherkins Pickles, 375 Millilitre
$3.89$1.04/100ml
Directions
- Place 2 tsp of the vegetable oil, sesame seeds, vinegar, soy sauce, sugar, ginger, sesame oil and chili sauce in a medium bowl and mix to combine. Add the coleslaw mix and green onion and toss to coat. Cover slaw and refrigerate until needed.
- Preheat your barbecue or indoor grill to medium-high. Brush each salmon fillet with 1 tsp of vegetable oil; season with salt and pepper. Oil the bars of the grill. Set on salmon, skin-side-up. Cook 3 to 4 minutes undisturbed. The salmon should easily release itself from the grill when ready to flip. Cook two to three minutes on the skin side, or until the fish is just cooked through.
- Spread cut sides of the buns with mayonnaise. Now top each bottom bun with some sweet mixed pickles. Set a salmon fillet on each bottom bun, carefully removing the skin from the fish first, if desired. Top each piece of fish with some of the slaw, set on top buns and serve. Serve any slaw left in the bowl alongside the salmon burgers.
Note: Jars of roasted sesame seeds are sold in our Asian foods aisle. Ready to use bags of coleslaw mix are sold in our Produce Department. You can warm the buns by setting them on the grill, cut-side-down, for 30 seconds or so.
Options: If you don’t have a barbecue or indoor grill, cook the fish in a 400 F oven. To do so, set salmon on a parchment paper-lined baking sheet, brush each piece with 1 tsp vegetable oil, season with salt and pepper, and bake 12 to 15 minutes, until cooked through.