These are the perfect combination of sweet and savory with a hint of salt. Excellent!
Dovetailing Tip: Use the salmon fillet that you set aside on day 3.
|1 cup||apple cider|
|2||golden delicious apples , peeled and coarsely grated|
|3||medium shallots (or 1 small red onion), finely chopped|
|3 tablespoons||apple cider vinegar|
|1 tablespoon||curry powder|
|kosher salt and freshly ground pepper|
|1/4 cup||finely chopped cilantro, plus whole leaves for topping|
|1 1/4 pound||skinless salmon fillet, cut into 1-inch chunks|
|1/2 cup||panko breadcrumbs|
|2 tablespoons||mayonnaise, plus more for topping|
|2 teaspoons||unsalted butter, plus more for the buns|
|4||potato buns, split and toasted|
|potato chips , for serving (optional)|
Combine the cider, apples, 2 shallots, 2 tablespoons vinegar, 1 teaspoon curry powder, and salt and pepper to taste in a saucepan and bring to a boil. Cook until the liquid evaporates, about 12 minutes; let cool slightly. Stir in 2 tablespoons chopped cilantro.
Meanwhile, pulse three-quarters of the salmon in a food processor until finely ground. Add the remaining salmon; pulse until chopped. Transfer to a bowl; stir in the panko, mayonnaise and the remaining shallot, 2 tablespoons cilantro, 1 tablespoon vinegar and 2 teaspoons curry powder. Add salt and pepper. Form into four 1/2-inch-thick patties.
Melt the butter in a large nonstick skillet over medium-high heat. Add the patties and cook until browned and cooked through, 2 to 3 minutes per side. Butter the buns and sandwich with the salmon burgers, mayonnaise, the apple relish and more cilantro. Serve with chips.