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 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 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 SLAW
These salmon burgers are THE YUMMIEST! and made with just five ingredients. The best for a quick + easy high protein lunch or dinner.
Provided by Lindsay
Categories Dinner
Time 15m
Number Of Ingredients 15
Steps:
- Flake the salmon apart. Mix all burger ingredients together and form into 3 large or 4 medium patties. Heat olive oil over medium heat, ideally in a nonstick skillet. Fry the burgers for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate and sprinkle with salt.
- Mix all slaw ingredients together. Taste and adjust.
- Serve up those hot salmon burgers on a bed of creamy slaw. I top mine with a dollop of extra yogurt and a swizzle of oil and more herbs. Can't stop me.
Nutrition Facts : Calories 348 calories, Sugar 4.9 g, Sodium 1624.8 mg, Fat 18.6 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 10.5 g, Fiber 2.6 g, Protein 36 g, Cholesterol 163 mg
SALMON BURGERS, SOY SAUCE MAYO & SIMPLE SESAME COLE SLAW
Was watching the Essence of Emeril when I saw him prepare these, and they looked so good! Here they are; am posting for safe keeping, and hope to be able to try them very soon.
Provided by Manami
Categories Asian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- SALMON BURGERS:.
- Using a sharp knife, cut the salmon into 1" pieces and transfer to the bowl of a food processor. Pulse slowly until the fish is finely chopped.(Take care not to over process or salmon will become a paste).
- Transfer to a mixing bowl and add the panko, 1/4 cup of the scallions, 2 tablespoons of the cilantro, minced ginger, egg, sambal oelek (if using), garlic, 1/2 teaspoon salt, and 1-1/2 teaspoons of the soy sauce.
- Using a rubber spatula, mix gently but thoroughly to combine. Divide the mixture into 6 even portions and shape into patties about 4" wide and 3/4" thick. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate while you prepare the mayonnaise and the slaw.
- SOY MAYONNAISE:.
- In a very small saucepan combine the remaining soy sauce and the sugar and cook until reduced to a syrup, 2 to 3 minutes. The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely.
- When cooled add 1-1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to serve with the burgers. (The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon, grilled tuna, or pork to name a few.).
- SESAME SEED SLAW:.
- Combine the purple and green cabbages, remaining 1/4 cup of scallions, red onion, 1/4 cup vegetable oil, rice wine vinegar, remaining 2 tablespoons cilantro, sesame oil, remaining 1/2 teaspoon salt, and crushed red pepper, and toss throughly to combine. Transfer to a serving bowl and sprinkle with sesame seed. Refrigerate while you prepare the burgers.
- COOK BURGERS AND ASSEMBLY:.
- Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil. When the oil is hot, season both sides of the burgers lightly with kosher salt and add the burgers to the skillet and cook, turning once, until golden brown on both sides and salmon is just cooked through, about 3-1/2 minutes per side.
- Serve the salmon on warm buns, buttered with soy mayonnaise on the bottom side of bun, garnish top with smidgen of soy mayonnaise and the sesame slaw.
- Enjoy!
Nutrition Facts : Calories 661.8, Fat 38.8, SaturatedFat 6, Cholesterol 134.5, Sodium 1605.4, Carbohydrate 30.2, Fiber 2.9, Sugar 14.6, Protein 48.2
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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