Salmon Burgers with Lemon-Caper Aioli and Kale Slaw

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1 pound skinless salmon, cut into cubes

1/2 cup fresh flat-leaf parsley leaves

1 teaspoon onion powder

1 teaspoon kosher salt

1/2 teaspoon garlic powder

1/4 teaspoon freshly ground black pepper

10 fresh basil leaves

1 large egg

Zest of 1 lemon

2 tablespoons canola oil

Butter, for buttering the buns

4 potato buns, split

Sliced Roma tomatoes, for serving

Watercress, for serving

1/2 cup mayonnaise

2 teaspoons capers, chopped

1 teaspoon chopped fresh basil

1 teaspoon chopped fresh parsley

1 clove garlic, grated

Juice of 1 lemon

1/2 cup mayonnaise

1/2 cup plain Greek yogurt

2 tablespoons Dijon mustard

2 tablespoons apple cider vinegar

1 teaspoon honey

1/2 teaspoon celery seeds

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

5 cups shredded kale

3 cups shredded cabbage

3 cups shredded carrots

1 cup sunflower seeds

For the salmon burgers: Put the salmon, parsley, onion powder, salt, garlic powder, pepper, basil, egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate for 20 minutes.
For the lemon-caper aioli: While the salmon is chilling, make the aioli. Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.
For the kale slaw: Combine the mayonnaise, yogurt, Dijon, vinegar, honey, celery seeds, salt and pepper in a bowl for the dressing. Add the dressing to a large bowl with the kale, cabbage and carrots and combine until everything is evenly coated. Top with the sunflower seeds.
To cook the salmon burgers, heat the canola oil in a cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side.
Toast and butter the buns. Serve the burgers on the buns with the aioli, tomatoes and watercress.