Far-shore salmon burgers with sesame slaw

Ginger, scallion and sesame slaw want something peppery-green, not a buttery white.

Grüner Veltliner or dry cider; whisky highball with ginger and lime; ginger-sesame limeade if skipping alcohol.

Keep the slaw cold and add it last. Dressed early, it weeps and the bun is pulp in ninety seconds.

• Skinless salmon1.2 lb
• Soft buns4 ea
• Shredded cabbage3 cups
• Panko0.5 cups
• Scallions2 ea
• Fresh ginger1 tbsp
• Soy sauce0.5 tbsp
• Toasted sesame oil0.5 tbsp
• Carrot1 ea

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

Pan time scales, because a second panful is a second turn: about 12 minutes at the stove in total. Crowding one pan to save a round drops the heat and stews it.

Seasoning

Seasoning figures are a starting point at any batch size. Taste before it reaches the table — the multiple is arithmetic, and salt is not.

1. Read the whole method before you shop. This is a planning recipe for far-shore salmon burgers with sesame slaw, not a certified kitchen test.
2. Amounts below are one batch: 4 portions. Build a plan and this card scales itself to it.
3. Stovetop occupancy is about 12 minutes at this scale. One pan, do not crowd.
4. Hold time is short (8 min). Finish close to service. Do not guess a longer hold.
5. Drink pairing: Grüner Veltliner or dry cider; whisky highball with ginger and lime; ginger-sesame limeade if skipping alcohol.
6. Leftover route: Keep the slaw cold and add it last. Dressed early, it weeps and the bun is pulp in ninety seconds.
7. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.