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Salmon Burgers with Tangy Slaw Recipe
Salmon Burgers with Tangy Slaw Recipe photo by Taste of Home

Salmon Burgers with Tangy Slaw Recipe

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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
TOTAL TIME: Prep: 25 min. + chilling Grill:10 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. + chilling Grill:10 min.
MAKES: 4 servings

Ingredients

  • SLAW:
  • 3 cups thinly sliced cabbage
  • 1-1/2 cups thinly sliced fennel bulb
  • 1 cup thinly sliced cucumber
  • 1/2 cup thinly sliced red onion
  • 1/4 cup minced fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium ripe avocados, peeled and cubed
  • 1/4 cup lime juice
  • HONEY MUSTARD:
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • SALMON BURGERS:
  • 1 pound skinless salmon fillets, cut into 1-inch pieces, divided
  • 2 tablespoons grated lime peel
  • 1 tablespoon Dijon mustard
  • 3 tablespoons finely chopped shallot
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon honey
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 hamburger buns, split

Nutritional Facts

1 burger with 1-1/2 teaspoons mustard mixture and 1-3/4 cups slaw equals 534 calories, 26 g fat (4 g saturated fat), 57 mg cholesterol, 1,222 mg sodium, 51 g carbohydrate, 10 g fiber, 27 g protein.

Directions

  1. 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.
  2. For burgers, place a fourth of the salmon in a food processor. Add lime peel and mustard; process until smooth. Transfer to a large bowl.
  3. 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.
  4. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°.
  5. Serve on buns with honey mustard; top each with 1/2 cup slaw. Serve remaining slaw on the side. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Salmon Burgers with Tangy Slaw in Country Woman June/July 2013, p33

Nutritional Facts

1 burger with 1-1/2 teaspoons mustard mixture and 1-3/4 cups slaw equals 534 calories, 26 g fat (4 g saturated fat), 57 mg cholesterol, 1,222 mg sodium, 51 g carbohydrate, 10 g fiber, 27 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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