killer salmon burger

INGREDIENTS:

Salmon marinade:

• 2 filets wild caught salmon

• 2 Tbsp. coconut aminos or soy sauce

• 3 Tbsp. hoisin sauce

• 2 tsp. honey

• ½ tsp. rice vinegar

• 1 tsp. sesame seeds

• 1 garlic clove, finely minced

Mango Cabbage Slaw:

• ½ head red cabbage, finely shredded

• 2 mangos, peeled and finely diced

• ½ English cucumber, diced or cut into matchsticks

• 1 lime, juiced

• 1 Tbsp. sesame oil

• 1 ½ Tbsp. sesame seeds

• ¼ cup mayo

• 2-3 Tbsp. sriracha

• 2 Dave’s Killer Bread 21 Whole Grains and Seeds Buns

Directions:

1. Add salmon to a deep baking dish to marinate. Prepare the salmon marinade: whisk together coconut aminos/soy sauce, hoisin, honey, rice vinegar, sesame seeds, and garlic. Pour marinade over top of salmon, cover with plastic wrap, and refrigerate for 15 minutes. Flip salmon over and marinate for an additional 10-15 minutes.

2. While salmon marinates, prepare slaw: to a large bowl combine cabbage, mango, cucumber, lime juice, sesame oil, and sesame seeds. Set aside.

3. Prepare sriracha mayo by stirring together mayo and sriracha. Set aside.

4. Broil salmon: transfer marinated salmon to clean baking dish. Move top rack of oven to broiling function. Add salmon and broil for 4-6 minutes, or until fish flakes easily with a fork.

5. Prepare salmon burgers: add 1 tablespoon sriracha mayo to bottom buns. Top with piece of salmon and slaw. Top with top bun and enjoy!