Salmon Burger with Hoisin Barbecue Sauce and Pickled Ginger and Napa Slaw

Name: Salmon Burger with Hoisin Barbecue Sauce and Pickled Ginger and Napa Slaw
Yield: serves 4
Ingredients: 2 tablespoons canola oil; 2 large shallots, coarsely chopped; 2 cloves garlic, coarsely chopped; 1/2 cup hoisin sauce; 2 tablespoons ketchup; 2 tablespoons honey; 2 teaspoons soy sauce; 2 teaspoons fish sauce; 1 tablespoon rice wine vinegar; 1 1/2 pounds fresh salmon; 2 tablespoons canola oil; Kosher salt and freshly ground black pepper; 4 hamburger buns, split; toasted (see page 15), if desired; 2 tablespoons canola oil; 1/4 cup thinly sliced pickled ginger, plus more for garnish (optional); 2 cloves garlic, finely chopped; 1/4 small head of red cabbage, finely shredded; 1/2 medium head of napa cabbage, finely shredded; Kosher salt and freshly ground black pepper; 1/4 cup rice wine vinegar; 2 teaspoons toasted sesame oil; 3 tablespoons finely chopped fresh cilantro leaves

December 9, 2011

Hoisin is a sweet yet complex Chinese condiment that you can find in the Asian section of just about every supermarket these days. The hoisin-based barbecue sauce is especially delicious with rich salmon, but it would also be great on beef or turkey burgers. The pickled ginger and cabbage slaw, which contain quintessentially Asian ingredients such as garlic, rice wine vinegar, and toasted sesame oil, are an ideal way to add some fresh crunch to the burger.

Recipe notes

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