Yogurtsoda Gratuitous food and travel.

i’ve been craving seafood a lot lately, and although i don’t have a passion for sandwiches like everyone else it seems, i’ve been making them a lot more than usual: what i cooked last week:

pan-fried kimchi crab sandwich

potato croquettes (served with tonkatsu sauce)

salmon sandwich with cabbage slaw and avocado aioli

cold spinach with fried ginger

here’s the recipe for the salmon sandwiches:

1 1/2 lbs salmon fillet
1/4 mayonnaise
2 T asian fish sauce
2 T chili garlic sauce
2 garlic cloves, minced
1 shallot, minced
1 T ginger, minced
1/2 t grated lemon zest
1/2 cup mint + 1 T mint, chopped
salt and pepper
1 1/2 cups panko
2 T lemon juice
2 T lime juice
2 T rice vinegar
1 t sugar
1/2 green cabbage
1 small cucumber, julienned
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1/4 cup sesame seeds
3 T vegetable oil
avocado aioli (recipe follows), for serving
flatbreads, for serving

1. in a food processor, pulse the salmon until minced. place in bowl. add the mayonnaise, fish sauce, chili garlic sauce, garlic, shallot, ginger, lemon zest, 1 tablespoon of the mint, 1 teaspoon salt and 1/2 teaspoon pepper. mix and add 1 cup of the panko. with lightly oiled hands, pat the mixture into 6 burgers. cover and refrigerate for 2 hours.

2. in a bowl, combine the lemon juice, lime juice, and vinegar. add the sugar, stir until dissolved. add the cabbage, cucumber, onion, red pepper, the remaining mint, and toss well.

3. in a shallow bowl, mix the remaining 1/2 cup of panko with the sesame seeds. pat the mixture onto the salmon burgers.

4. in a large nonstick skillet, heat the vegetable oil until hot. add the salmon burgers and cook over medium high heat, turning once, until well browned, about 7 minutes.

5. spread the avocado aioli on the bread. add the salmon burgers, top with the slaw, close the sandwiches, and serve.

avocado aioli:

3 avocados
1/2 cup sour cream
3 T chopped basil
2 T minced garlic
2 T lemon juice
2 T lime juice
1 seeded serrano chile, minced
1 small shallot, minced
salt and pepper

in a bowl, coarsely mash the avocados with a fork. fold in the remaining ingredients, season with salt and pepper, and serve.