Just when you were thinking "Huh, what should I have for dinner tonight?" this recipe lands in your lap. It's a sign, everybody! Go forth and make a double batch while you're at it, and you can thank us later.
Makes 4 servings
What you need
¼ head of napa cabbage, cored and thinly sliced
½ red bell pepper, seeded and very thinly sliced
1 large carrot, grated on a box grater
3 tablespoons finely chopped cilantro
3 tablespoons finely chopped mint
6 tablespoons Tessemae’s Soy Ginger, plus additional for drizzling
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 pound salmon fillet, skin removed, very finely chopped
3 tablespoons almond flour
1 tablespoon Tessemae’s Lemon Garlic
lettuce leaves for serving
What you do
- Combine cabbage, red pepper, carrot and 1 tablespoon each cilantro and mint in a bowl. Drizzle with 3 tablespoons Soy Ginger, and 1 tablespoon each sesame oil and rice vinegar; set aside.
- Combine salmon, almond flour, remaining 2 tablespoons each cilantro and mint, and remaining 3 tablespoons Soy Ginger.
- Form salmon mixture into 4 equal-sized patties, about 5 ounces each. Heat Lemon Garlic in a large nonstick skillet over medium heat and cook about 5 minutes per side or until cooked through.
- Serve sliders on lettuce leaves topped with slaw, then drizzle with more Soy Ginger.