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Salmon Burgers with Caesar Slaw

Wild Alaskan canned salmon is a great staple to keep on hand—it’s packed with good nutrition and calcium. This is my favorite way to use it, but also try it scrambled up with eggs and sweet peas, or tossed with some cream, pasta, and fresh dill or tarragon. It’s so versatile!

Recipe information

  • Yield

    4 servings

Ingredients

1 14-ounce can Alaskan salmon, drained and flaked
2 egg whites, lightly beaten
A handful of fresh flat-leaf parsley, finely chopped
Zest and juice of 1 lemon
3 garlic cloves, finely chopped
3/4 cup Italian bread crumbs, 3 generous handfuls
Black pepper and salt
4 anchovies, finely chopped (optional)
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce (eyeball it)
1/4 cup EVOO (extra-virgin olive oil), plus 2 tablespoons
A couple of handfuls of grated Parmigiano-Reggiano or Pecorino Romano cheese
2 romaine lettuce hearts, shredded
1 head radicchio, shredded

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Serve the salmon burgers atop a mound of the Caesar slaw.

Rachael Ray Express Lane Meals
TagsBurgerSalmonFishSeafoodLemonCitrusFruitParmesanCheeseDairyRomaineLettuceLeafy GreensVegetableRadicchioChicoryMainDinnerNut Free30 Minutes or LessFryCookbooks
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