Salmon Burgers with Cilantro Mayo

In a large bowl, combine the salmon, shallot, garlic, green onions, cilantro, ginger, panko bread crumbs, soy sauce, fish sauce, lemon zest, egg, a dash of salt and pepper, and red pepper flakes. Stir until the ingredients come together.

Form the salmon mixture into 4 equal-sized patties. Place on a parchment paper-lined plate and cover. Refrigerate for 30 minutes. (Note: The patties can be made a day in advance.)

Heat the vegetable oil in a large nonstick skillet over medium to medium-high heat. Add the patties and cook for about 3-4 minutes on each side for medium (5-6 minutes for medium-well to well-done). Each side should be golden brown. Remove the patties from the pan and transfer to a paper towel-lined plate to get rid of any excess grease.

To prepare the cilantro mayo, combine the mayonnaise, sour cream, lime juice, cilantro and a dash of salt in the bowl of your food processor. Pulse until the cilantro is broken up and the ingredients have come together.

Serve the patties on rolls or lettuce wraps with tomato and cilantro mayo.