Open-Faced Salmon Burgers with Mango Slaw

Instructions

1. Thaw salmon if frozen, rinse and pat dry. Cut salmon into 1-inch chunks and place in food processor. Cover and pulse several times to coarsely grind; set aside. In a medium bowl, combine panko breadcrumbs, 3 green onions, 2 tablespoons cilantro, ginger, garlic, eggs, soy sauce, and lemon juice. Stir in salmon.
2. Line a tray with parchment paper or foil. Divide salmon mixture into four portions and shape into 1-inch-thick patties. Cover and chill at least 30 minutes (mixture will be easier to handle once chilled).
3. Meanwhile, in a large bowl, whisk together 2 tablespoons orange juice, orange zest and 1 tablespoon sesame oil. Add coleslaw mix, remaining 3 green onions and remaining 1/2 cup cilantro; toss to coat. Gently fold in mango and season with salt and pepper to taste. Cover and chill until ready to serve.
4. Heat remaining 1 tablespoon sesame oil in a large skillet over medium heat. Add salmon patties and cook 7 to 9 minutes, or until cooked through (160 degrees F), turning once halfway through cooking.
5. Serve each salmon patty on a lettuce leaf and top with mango slaw. Sprinkle with sesame seeds, if desired.