Ingredients
Veggie Stock Ingredients:
1 liter Water
60 grams Onions
40 grams Leeks
2 grams Whole Black Peppers
Vegan Mayo Ingredients:
2 packs Silken Tofu
200 grams Veggie Stock (from above)
Coleslaw Ingredients:
30 grams Red Cabbages
30 grams White Cabbages
20 grams Carrots
50 grams Vegan Mayo (from above)
Salmon Burger Ingredients:
3 Burger buns
150 grams Alaska Coho Salmon
90 grams Coleslaw (from above)
Recipe by: Chef Thomas Tirta
Directions
To make the veggie stock:
- Chop up the onions and leeks.
- Add water, onions, leeks, and black pepper into a pot. Heat up the stove to boil the ingredients, then lower the heat to simmer.
- Strain the stock, then set it aside to use for making the vegan mayo.
To make the vegan mayo:
Using a blender, mix the silken tofu and veggie stocking together until smooth.
To make the coleslaw:
Slice up/shred red cabbages, white cabbages, and carrots, then mix everything together in a bowl with the vegan mayo.
To cook the salmon and assemble the salmon burger:
- Cook the Alaska coho salmon by your method of choice (with an air fryer, by pan searing, grilling, or baking)
- Stack the cooked Alaska coho salmon and coleslaw on the burger buns, and enjoy!