Asian Salmon Burgers with Sesame Slaw

Makes 4 burgers. Recipe from Emeril.

INGREDIENTS
2 1/4 pounds salmon fillet, skinned, pin bones removed
1/2 cups panko (Japanese bread crumbs) or other dried bread crumbs
1/2 cup minced scallions
1/4 cup finely chopped fresh cilantro leaves
2 teaspoons minced fresh ginger
1 egg, lightly beaten
1 teaspoon sambal oelek chili paste (not sure what this is… we used garlic chili sauce).
1 teaspoon minced garlic
1 teaspoon salt
1/4 cup plus 1 1/2 teaspoons soy sauce
1/4 cup sugar
3/4 cup mayonnaise
3 cups shaved purple cabbage
3 cups shaved green cabbage
1/2 cup shaved red onion
1/4 cup plus 2 tablespoons vegetable or peanut oil
3 tablespoons rice wine vinegar
2 teaspoons toasted sesame oil
1/2 teaspoon crushed red pepper
1 tablespoon toasted sesame seeds
Kosher salt
6 sesame rolls or other soft hamburger buns, for serving

DIRECTIONS
Using a sharp knife, cut the salmon into 1-inch pieces and transfer to the bowl of a food processor. Pulse until the fish is finely chopped. (Take care not to overprocess or salmon will become a paste.) Transfer to a mixing bowl and add the panko, 1/4 cup of the scallions, 2 tablespoons of the cilantro, minced ginger, egg, sambal oelek, garlic, 1/2 teaspoon of the salt, and 1 1/2 teaspoons of the soy sauce. Using a rubber spatula, mix gently but thoroughly to combine. Divide the mixture into 6 even portions and shape into patties about 4 inches wide and 3/4 inch thick. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate while you prepare the mayonnaise and slaw.

In a very small saucepan combine the remaining soy sauce and the sugar and cook until reduced to a syrup, 2 to 3 minutes. The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely. When cooled, add 1 1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to serve the burgers. (The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon or grilled tuna.)

Combine the purple and green cabbages, remaining 1/4 cup of scallions, the red onion, 1/4 cup of the vegetable oil, rice wine vinegar, remaining 2 tablespoons cilantro, sesame oil, remaining 1/2 teaspoon of salt, and crushed red pepper, and toss thoroughly to combine. Transfer to a serving bowl and sprinkle with the toasted sesame seeds. Refrigerate while you prepare the burgers.

Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil. When the oil is hot, season both sides of the salmon burgers lightly with the kosher salt and add the burgers to the skillet and cook, turning once, until golden brown on both sides and the salmon is just cooked through, about 3 1/2 minutes per side. Serve the salmon on warm buns, garnished with the soy mayonnaise and the sesame slaw.

Crispy Black Bean Tacos with Feta and Cabbage Slaw

Tacos don’t need meat. In fact, sometimes they can be much more hearty and satisfying without it. Case in point: these delicious and meatless black bean tacos. Don’t skimp here and buy pre-made hard taco shells, the fresh tortillas are cooked until crisp with the black bean filling inside them, making for a perfectly crunchy and hot taco. I think we might have overfilled ours a bit, and didn’t have much room for the slaw after the fact. Next time we’d probably make 6 or so tacos (instead of 4), and save more room in each one for the slaw. I also felt that the slaw could have a bit more flavor to it – maybe some chipotle mixed with some plain yogurt would give it a nice bite and consistency.

Crispy Black Bean Tacos with Feta and Cabbage Slaw

Makes 4 tacos (2-4 servings, depending how hungry you are). Recipe from Bon Appetit, January 2009.

INGREDIENTS
1 15-ounce can black beans, drained
1/2 teaspoon ground cumin
5 teaspoons olive oil, divided
1 tablespoon fresh lime juice
2 cups coleslaw mix, or finely shredded red and/or green cabbage, and grated carrot
2 green onions, chopped
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Bottled chipotle hot sauce or other hot sauce

DIRECTIONS
Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.