Salmon Burgers with Caesar Slaw
| Prep Time: 20 min | Serves: 4 |
| Cooking Time: 10 min | Yield: 4 salmon patties |
Salmon Burgers with Caesar Slaw
Ingredients
- 14 3/4 oz Wild Alaska Pink Salmon - Whole Can For Recipes
- 2 large Egg White
- 1/2 cup Parsley
- 6 tbsp Lemon Juice
- 3 tsp Lemon Zest
- 3/4 cup Panko Bread Crumbs
- 2 tsp Dijon Mustard
- 1/4 cup Divina Extra Virgin Olive Oil
- 1/2 cup Parmigiano Reggiano Parmesan Cheese
- 6 leaves Romaine Lettuce
- 2 cups Red Cabbage
Directions
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.