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 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 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 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.
SOUTHWESTERN SALMON BURGERS
I haven't made these yet, but they sound wonderful! A colorful blend of bright red peppers, fresh citrus, cilantro, and a spicy dash of chipotle, these tasty burgers are packed with omega-3s. From the book "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam.
Provided by kitty.rock
Categories Free Of...
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the salmon, pat dry, and cut into 1/4-inch cubes.
- In a large bowl, combine the salmon, almond flour, eggs, bell pepper, cilantro, scallions, salt, cumin, chipotle, and lime juice. Form the mixture into 2-inch patties.
- Heat the grapeseed oil in a large skillet over medium-high heat. Cook the patties for 4 to 6 minutes per side, until golden brown. Transfer the patties to a paper towel-lined plate and serve hot.
- NOTE: You can find BLANCHED almond flour at www.nutsonline.com, www.honeyvillegrain.com or www.lucyskitchenshop.com. Canned salmon could be used for the salmon filet, and may hold together better, but I don't have experience with the substitution.
Nutrition Facts : Calories 254.3, Fat 14.5, SaturatedFat 2.4, Cholesterol 145.3, Sodium 704.7, Carbohydrate 2.9, Fiber 0.9, Sugar 1.5, Protein 26.9
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.
EASY ZESTY SALMON BURGERS RECIPE BY TASTY
Here's what you need: yogurt, spicy dijon, fresh dill, fresh chives, honey, fresh skinless salmon, red onion, fresh dill, prepared horseradish, honey, sea salt, pepper
Provided by Mel Boyajian
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small bowl, combine yogurt, spicy dijon, dill, chives, and honey. Set aside.
- Cut salmon into ½ inch (1¼ cm) cubes and transfer to a food processor.
- Pulse 5 times.
- Add onion, dill, horseradish, honey, salt, and pepper and pulse a few more times to combine.
- Form mixture into 4 patties.
- Drizzle small amount of olive oil into frying pan and heat pan to medium-high.
- Cook patties for 3-4 minutes until browned. Flip and cook another 3-4 minutes until browned.
- Serve on your favorite multi-grain bread with yogurt dill sauce.
- Enjoy!
Nutrition Facts : Calories 267 calories, Carbohydrate 6 grams, Fat 15 grams, Fiber 0 grams, Protein 23 grams, Sugar 4 grams
SALMON BURGERS
Steps:
- Mix salmon, oats, onion, egg, lemon juice, mustard, salt, and black pepper in a bowl until evenly combined. Divide and shape mixture into four patties.
- Heat vegetable oil in a large skillet over medium-high heat; pan-fry salmon patties until heated through, about 7 minutes on each side.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 12.9 g, Cholesterol 91.9 mg, Fat 10.9 g, Fiber 1.8 g, Protein 27.8 g, SaturatedFat 2.4 g, Sodium 484.5 mg, Sugar 1 g
SALMON & SLAW SLIDERS
This recipe first came about using leftover salmon and slaw. Now we plan to make it all the time. It's a nice alternative to burgers and always well-received at parties. The salmon can also be broiled. -Edrie O'Brien, Denver, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the cabbage, fennel and onion. Combine 2 tablespoons mayonnaise, yogurt and 1/4 teaspoon seasoning blend; pour over cabbage mixture and toss to coat. Chill until serving., Spritz salmon with cooking spray; sprinkle with remaining seasoning blend., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. Remove and keep warm., Grill rolls, cut side down, over medium heat for 30-60 seconds or broil 4 in. from the heat until toasted. Spread with remaining mayonnaise; top each with a fillet and 1/4 cup coleslaw. Replace roll tops.
Nutrition Facts : Calories 335 calories, Fat 15g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 388mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.
ASIAN SALMON BURGERS WITH ORANGE-GINGER SLAW
These salmon burgers are a great summer meal because they're easy, delicious and ready in 15 minutes!
Provided by Cooking Creation
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Preheat grill over medium-high heat.
- Make the slaw. In a large bowl, combine the green cabbage, red cabbage, carrots, orange juice, ginger, garlic powder, soy sauce, sesame oil and pepper. Cover and chill.
- In a large bowl, combine the salmon, green onions, lime juice, eggs, garlic, pepper flakes, ginger, sesame oil, pepper, brown sugar, soy sauce, and breadcrumbs. Form into 4 patties. Lightly sprinkle both sides of the patties with salt.
- Grill 4 minutes per side, or to desired doneness. Assemble the burgers. Give the Asian slaw a stir. Place the salmon burgers on the hamburger buns, top with the slaw and sliced tomato.
- Enjoy!
Nutrition Facts : Calories 479.4, Fat 13.2, SaturatedFat 2.9, Cholesterol 158.2, Sodium 621.5, Carbohydrate 47.2, Fiber 3.3, Sugar 7.7, Protein 40.8
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