Salmon burgers with caesar coleslaw

Salmon burgers with caesar coleslaw
  • 1 (400g) tin Alaskan salmon, drained, flaked
  • 2 egg whites, lightly beaten
  • Handful parsley leaves, finely chopped
  • 2 lemons, zested and juiced, divided
  • 3 cloves garlic, finely chopped
  • 55g Italian breadcrumbs, 3 generous handfuls
  • Salt and pepper
  • 4 anchovies, finely chopped, optional
  • 2 tsps Dijon mustard
  • 1 tbsp Worcestershire sauce, eyeball it
  • 2 tbsps plus 4 tbsps extra-virgin olive oil, divided
  • Couple handfuls grated Parmigiano Reggiano or Romano cheese
  • 2 hearts of cos lettuce, shredded
  • 1 head radicchio, shredded
1) To flaked salmon, add egg whites, parsley, the zest and juice of one lemon, two-thirds of the total amount of chopped garlic, the breadcrumbs, lots of black pepper and a little salt. Mix together and form four large patties or eight mini patties.

2) To a salad bowl, add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard and Worcestershire. Whisk in about 4 tablespoons of extra-virgin olive oil and the cheese. Add lots of black pepper, no salt. Add the lettuces to the bowl and toss to coat evenly. Now, season the coleslaw with salt to taste, if necessary.

3) Preheat 2 tablespoons of extra-virgin olive oil, two turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties for 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties.

Serve salmon patties atop the Caesar coleslaw.

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