Salmon Burgers with Cabbage Slaw
Indulge in the perfect blend of flavors with our delectable Salmon Burger and Cabbage Slaw recipe. Succulent salmon patties, seasoned to perfection, are seared to a golden crispiness, ensuring a burst of ocean-fresh taste in every bite. Topped with a zesty cabbage slaw featuring a harmonious mix of crunchy green and purple cabbage, carrots, and a tangy dressing, this dish offers a delightful combination of textures and tastes. The savory, flaky salmon patties complement the vibrant and refreshing slaw, creating a balanced and wholesome meal that’s as satisfying as it is nutritious. Elevate your burger experience with this unique twist that’s sure to become a family favorite!
Prep Time: 20 minutes Cook Time: 6-10 minutes Yield: 4 servings
Ingredients:
For the salmon burgers
- 1 Cup mixed fresh herbs (I used 1/3 Cup parsley, 1/3 cup chives and 1/3 cup coriander)
- 16 oz raw salmon (can also used canned skinless and boneless salmon)
- 2 eggs
- ½ cup whole wheat breadcrumbs
- 1/4 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- 1/2 tsp cumin, ground
- Squeeze of lemon juice and zest of 1 lemon
- 1 tsp olive oil
- Chopped chives and 4 lemon wedges, for garnish
For the cabbage slaw
- 1 cup plain low fat yogurt
- 1 tbsp white wine vinegar
- ¼ tsp salt
- 1 tsp honey
- ½ tsp garlic powder
- 1 cup spring onions, roughly chopped
- 1 tsp olive oil
- 2 tbsp mint, chopped
- ¼ green cabbage, large or 1 mini green cabbage finely shredded
- ¼ purple cabbage or 1 mini purple baby cabbage finely shredded
- 2 handfuls of arugula
Directions:
For the salmon burgers
- Chop fresh herbs
- Flake the salmon in a medium bowl and add all the salmon ingredients together, mix well.
- Form mixture into 4 medium patties.
- Heat 1 tsp olive oil in non-stick skillet pan and cook the patties for 3-4 minutes on each side until golden brown and crispy.
For the cabbage slaw
- In a small bowl, mix together the yogurt, vinegar, salt, honey, garlic powder, spring onion, olive oil and chopped mint together.
- In a large bowl, mix together the cabbage and yogurt dressing, taste and adjust.
- Serve the cabbage on the base of the plate, topped with rocket and a salmon patty. Garnish with a little yoghurt, chopped chives and a lemon wedge
Tips and Tricks:
- Use coconut yoghurt if you are unable to tolerate dairy based yoghurt
- To make gluten free, remove bread crumbs and add in 3 Tbsp gluten free flour mix
Nutrition Facts:
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