SALMON BURGERS WITH TANGY SLAW
I thought I'd made salmon every way you can make it, until now. The tangy slaw, made with fennel and avocado, adds another layer of flavor that goes surprisingly well with salmon and other seafood. -Amber Massey, Argyle, Texas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 26
Steps:
- Place the first eight ingredients in a large bowl; toss to combine. In a small bowl, gently toss avocados with lime juice; add to cabbage mixture. Refrigerate until serving. In a small bowl, mix honey mustard ingredients., For burgers, place a fourth of the salmon in a food processor. Add lime zest and mustard; process until smooth. Transfer to a large bowl., Place remaining salmon in food processor; pulse until coarsely chopped and add to puree. Fold in shallot, cilantro, soy sauce, honey, garlic, salt and pepper. Shape into four 1/2-in.-thick patties., On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°., Serve on buns with honey mustard; top each with 1/2 cup slaw. Serve remaining slaw on the side.
Nutrition Facts : Calories 534 calories, Fat 26g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 1222mg sodium, Carbohydrate 51g carbohydrate (14g sugars, Fiber 10g fiber), Protein 27g protein.
SALMON BURGERS WITH CAESAR SLAW
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the bread crumbs and lots of black pepper and a little salt. Mix together and form 4 large patties or 8 mini patties.
- To a salad bowl add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup extra-virgin olive oil and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.
- Preheat 2 tablespoons, of extra-virgin olive oil, 2 turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties.
- Serve salmon patties atop Caesar Slaw.
SALMON BURGERS WITH GREEN APPLE SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss the sliced onion, cabbage, rice vinegar, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Mix the salmon with the diced onion, eggs, panko, 1/4 cup dill, 2 tablespoons crème fraîche, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Form into four 1/2-inch-thick patties. Mix 1/4 cup creme fraiche with the remaining 1 tablespoon dill in a small bowl.
- Heat 2 tablespoons olive oil in a large nonstick skillet over high heat. Add the salmon patties and cook until browned and firm, 2 to 3 minutes per side.
- Add the apple to the cabbage mixture. Fold in the remaining 1/4 cup creme fraiche and 2 tablespoons olive oil; season with salt and pepper. Serve the salmon burgers on the buns; top with the dill creme fraiche. Serve with the slaw.
Nutrition Facts : Calories 670, Fat 33 grams, SaturatedFat 12 grams, Cholesterol 195 milligrams, Sodium 1198 milligrams, Carbohydrate 59 grams, Fiber 6 grams, Protein 34 grams, Sugar 15 grams
SALMON BURGERS WITH LEMON-CAPER AIOLI AND KALE SLAW
Provided by Katie Lee Biegel
Categories main-dish
Time 1h20m
Yield 4 burgers
Number Of Ingredients 32
Steps:
- 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.
SALMON BURGERS WITH CURRY MAYO AND ASIAN SLAW
Steps:
- Combine the diced salmon with the ginger, scallions, salt, pepper and egg in a mixing bowl and mix well. Form the salmon into 4 equal patties, and coat the tops and bottoms with the crushed breadcrumbs.
- Lightly oil a grill or griddle over medium heat. You will want to cook a small portion of the mixture to test for seasoning and then adjust with salt and pepper, as needed. Cook the patties, about 2 minutes per side.
- Slather 1 ounce of the Curry Mayo Sauce on the bottom bun, and top with the salmon burger, Asian Slaw and top bun and serve.
- Combine the mayonnaise, curry paste, salt, cayenne and lime juice in a mixing bowl and mix well. Taste for acid and seasoning, and adjust with more salt and lime juice, if needed.
- It is best to make the slaw ahead of time and let sit for at least 1 hour to allow the flavors to really blend together.
- Combine the rice wine vinegar, ponzu, sugar, salt, pepper, lime juice, cucumbers, peppers and cabbages in a large mixing bowl and mix well. Taste for acid and seasoning and adjust with lime and salt, if needed.
SALMON BURGERS WITH CAESAR SLAW
Steps:
- In a bowl, combine the flaked salmon, egg whites, parsley, the lemon zest, two thirds of the chopped garlic, the bread crumbs, and lots of black pepper and a little salt. Form 4 large patties or 8 mini patties.
- Juice the lemon into a salad bowl-get it all! Add the remaining garlic, the chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup EVOO and the cheese. Add lots of black pepper, no salt. Add the shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.
- Preheat the 2 tablespoons of EVOO twice around the pan, in a nonstick skillet over medium to medium-high heat. Cook the salmon patties for 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties.
- Serve the salmon burgers atop a mound of the Caesar slaw.
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