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Salmon Burgers with Lemon-Caper Spread and Fennel Slaw
by Jamie Vespa on Friday January 12, 2018
Salmon Burgers with Lemon-Caper Spread and Fennel Slaw

These burgers are an omega-3-packed hand-held meal that is meaty and satisfying.Don't be intimidated by the long ingredient list—a lot of the ingredients are used two or three times.

INGREDIENTS

**Salmon burgers**

  • 1 lb. boneless, skin-on, center-cut salmon, patted dry
  • Cooking spray
  • ½ tsp. kosher salt, divided
  • ½ tsp. freshly ground black pepper, divided
  • ⅓ cup whole-wheat panko
  • 1 Tbsp. fresh lemon juice
  • 1 egg
  • 1 tsp. Dijon mustard
  • 1 Tbsp. freshly chopped chives
  • 2 Tbsp. freshly chopped parsley
  • 1 Tbsp. olive oil
  • 4 buns

**Fennel Slaw**

  • 2 cups shaved fennel (from 1 large fennel bulb), plus 2 Tbsp. fennel fronds
  • ¼ cup finely chopped scallions
  • ¼ red onion, sliced thin
  • 2 Tbsp. freshly chopped parsley
  • Juice of 1 lemon
  • ½ tsp. sugar
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper

**Lemon-Caper Spread**

  • ½ cup plain whole-milk Greek yogurt
  • Zest and juice of 1 lemon
  • 1 Tbsp. freshly chopped parsley
  • 1½ tsp. capers
  • ½ tsp. Dijon mustard

Instructions

  1. Preheat broiler to HIGH.
  2. Place salmon on a foil-lined baking sheet, skin-down. Lightly coat flesh with cooking spray and season with ¼ tsp. salt and ¼ tsp. black pepper. Broil on HIGH for 8 to 10 minutes, until golden and mostly cooked-through. Set aside until cool enough to handle.
  3. Use a fork to flake salmon off skin into small pieces. Discard skin and transfer flaked salmon to a bowl. Add panko, lemon juice, egg, Dijon, chives, parsley, and remaining ¼ tsp. salt and ¼ tsp. black pepper. Use your hands to stir and mash ingredients together until combined. Form into four uniform patties. Place on a parchment-lined plate or baking sheet. Cover and refrigerate 20 minutes.
  4. Prepare slaw by combining all ingredients in a large bowl; toss to combine.
  5. Prepare lemon-caper spread by stirring all ingredients together in a small bowl. Set aside.
  6. Heat oil in a large nonstick skillet over medium-high. Add salmon patties and reduce heat to medium. Cook 3 to 4 minutes, until golden-brown, flip, and cook another 2 to 3 minutes.
  7. To assemble burgers, spread lemon-caper mixture on the bottom of each of 4 buns. Add one salmon patty and top with fennel slaw.

Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.