Salmon Burgers with Homemade Naan, Lemony Dressing, and Herbs
1 1/2 pounds raw skinless salmon
2 tablespoons red curry paste
1 inch fresh ginger, grated
1 clove garlic, minced or grated
1 pinch each salt and crushed red pepper flakes
1/3 cup raw sesame seeds
3 tablespoons extra virgin olive oil, divided
1 shallot, thinly sliced
zest of 1 lemon
2 cups fresh herbs, such as cilantro & parsley, roughly torn
1 cup fresh arugula
4 fresh naan, warmed
Bibb lettuce, for serving
1 cup raw cashews
juice from 1 ½ lemons
Salt to taste
Add the salmon to the bowl of a food processor and pulse until it’s finely ground, about 30 seconds. Add the salmon to a bowl and mix with curry paste, ginger, garlic, and a pinch each of salt and crushed red pepper flakes. Form the mix into 4 burger patties.
Place the sesame seeds in a shallow bowl and coat both sides of the burgers in seeds. Cover the burgers and chill 15-30 minutes.
Meanwhile, make the lemony dressing. Place all the ingredients in a high-speed blender and add ~½ cup cold water to start. Blend on high speed, adding additional water until desired thickness is achieved and continue blending until smooth and creamy.
Heat 2 tablespoon oil in a large skillet over medium heat. When the oil shimmers, add the salmon burgers and cook until the seeds are toasted and golden brown, 3-4 minutes per side. Remove from the skillet. Wipe the skillet clean.
Heat additional 2 tablespoon oil in the skillet over high heat. Add the shallots and cook, stirring occasionally until caramelized, about 3 minutes. Stir in the lemon zest. Remove the shallots to a paper towel lined plate. Reserve the oil in the pan.
To make the herb topping, toss together the herbs, arugula, reserved oil, and the crisp shallots in a bowl.
To assemble, spread each piece of naan with lemon dressing. Add the lettuce, then the burger, and then the herb topping. Serve and enjoy!