salmon burgers with blood orange fennel slaw

salmon burgers with blood orange fennel slaw

inspired by Giada’s Happy Cooking recipe

Processed with Rookie Cam

slaw
1 fennel bulb, cored, and sliced thinly into rings
1 blood orange, peeled and segmented
1 tbsp  apple cider vinegar
1 tbsp olive oil
1/2 cup white wine
1/2 tsp salt


burgers
3 salmon filets cut into small cubes
1/3 cup parsley
4 tsp capers
1 shallot, chopped
zest of one orange
zest of one lemon
1 egg white
2 tbsp panko breadcrumbs
1 egg white
1 tsp salt
1 tsp pepper
1 tbsp olive oil
4 burger buns, toasted

spicy sauce for bun
1/2 cup plain greek yogurt
3 tbsp sriracha
salt and pepper

 

combine all the slaw ingredients in a medium bowl. stir and set in refrigerator until ready to serve.in a food processor, combine all the burger ingredients except the olive oil. pulse a few times so that salmon is coarsely chopped and all is combined. remove the mixture and divide six ways, shaping each into a 1/2 inch thick patty.

in a cast-iron skillet, heat the olive oil over medium-high heat. once the oil is hot, cook the patties for about 3 minutes per side until cooked through and golden.

to serve, toast the buns and spread spicy sauce on each side.  place patties on them. top with orange and fennel slaw. serve right away!

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