Asian Spiced Salmon Sliders with Soy Mayo & Spicy Slaw

Ingredients

• 3 tablespoon asian fish sauce 
• 0.3 cup cialntro leaves minced
• 0.3 cup sesame seed black toasted
• 2 tablespoon brown sugar 
• 0.3 cup cilantro leaves with some stem attached
• 2 teaspoon ginger fresh grated
• 1 clove garlic minced peeled
• 2 pound cabbage green
• 4  green onions light minced
• 1  jalapeño chile deveined plus more to taste jalapeno chile, seeded, & finely chopped plus more to taste seeded finely chopped
• 3 tablespoon juice of lime fresh
• 0.5 cup mayonnaise 
• 1  orange zest 
• 0.3 cup panko bread crumbs (japanese)
• 0.8 pound cabbage red
• 1 cup onion red loosely packed peeled halved thinly sliced
• 3 tablespoon rice vinegar 
• 2 pound alaska sockeye salmon fillets wild skinless
• 0.5 teaspoon salt 
• 1 teaspoon sesame oil toasted
• 0.3 cup soya sauce divided
• 1 tablespoon sugar 
• 1 tablespoon thai chili paste 
• 16  grilled as you prefer toasted

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• sauce pan
• whisk
• mixing bowl
• plastic wrap
• spatula

Directions

1. Make the slaw: In a large bowl, toss the cabbages, red onion slices, jalapenos and cilantro until well combined. In a medium bowl, whisk lime juice, rice vinegar, fish sauce, sugar, and black sesame seeds.
2. Combine cup soy sauce and 2 tablespoons brown sugar in a small saucepan set over medium high heat. Cook, swirling the pan often until a syrupy consistence is achieved about 3 minutes.
3. Cut the salmon into 1-inch pieces and transfer to the bowl of a food processor. Pulse 3-5 times until coarsely ground, taking care not to over-process or salmon will become a paste.
4. Transfer to a mixing bowl and add panko, green onions, minced cilantro, minced ginger, orange zest, Thai chili paste, garlic, teaspoon salt, and 2 teaspoons soy sauce Using a rubber spatula mix gently but thoroughly to combine. Divide the mixture into 16 small slider-sized patties.
5. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate at least 2 hours. Or freeze and thaw just before grilling.