In a large bowl, combine the white bread and milk. Let it soak for a few minutes until the bread softens, then mash gently with a fork.
Add the chopped Salmon, Green Onions, Mayonnaise, Dijon Mustard, Salt, Black Pepper, Lemon Juice, and Parsley. Mix until well combined.
Divide the mixture into 6 equal portions and shape each into a large ball or patty.
Place the formed patties on a tray or plate, cover, and refrigerate for at least 1 hour to firm up.
When ready to cook, heat a lightly oiled skillet or grill over medium-high heat. Cook the salmon burgers for about 4–5 minutes per side, or until golden brown and cooked through.
In a large bowl, combine the sliced Serrano Pepper, Red Onion, Italian Cucumber, and Cilantro.
In a small bowl, whisk together the Sugar, Sesame Oil, and Rice Wine Vinegar until the sugar dissolves.
Pour the dressing over the vegetables and toss well to coat evenly.
Season with salt and pepper to taste.
Let the salad sit for at least 10–15 minutes before serving to allow the flavors to meld.
For the curry mayo: combine 1/2 cup mayonnaise, juice of half a lemon, black pepper, and Yellow Curry Powder (about 1 1/2 tbsp). Mix well.
