Big Guy was traveling for work earlier this week so I planned to sneak some salmon onto the menu. Knowing that he’s not a fan of salmon, I thought it was the nice thing to do. These salmon burgers require a handful of ingredients and they are insanely delicious. But don’t forget the slaw – I think my favorite bites included both the salmon burger and the slaw. Oh, and dill is mandatory in my opinion. I adore dill and it really makes this dish shine.
I used canned salmon in this recipe but I do not recommend using Trader Joe’s canned salmon. Unfortunately, the Trader has disappointed me. The salmon was filled with lots of bone and cartilage. Once I worked my way through the salmon, making sure all the foreign objects were removed, the salmon was great.
Anyways, don’t let that above paragraph turn you off from these delicious “burgers.” Simply mix together the salmon, breadcrumbs (I used gluten-free), eggs, salt, garlic powder and herbs (DILL!) in a bowl. Shape into patties (I ended up making six small burgers) and cook in a little EVOO on the stovetop until browned on both sides.
While the salmon burgers are cooking, prep your slaw. Since I was only cooking for myself and no one likes soggy slaw, I only made one serving of the slaw. Into a bowl: shredded cabbage, Greek yogurt (I used about two tablespoons), splash of vinegar, salt, garlic powder and a drizzle of lemon EVOO (totally optional). Oh, and more herbs (DILL!).
Serve the hot, crispy salmon burgers on top of the cool, crunchy slaw with a sprinkle of salt.
So satisfying and so healthy. And packed with omega-3s which means I’m going to have a super smart baby. hah.