Salmon Burger With Red Cabbage & Fennel Slaw | Cook For Your Life
salmon burger with red cabbage and fennel slaw- cook for your life- anti-cancer recipes

Salmon Burger With Red Cabbage & Fennel Slaw

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings

This is one deliciously healthy salmon burger. Sweet potato and salmon are just perfect together in this easy-to-make crowd-pleaser. And the red cabbage and fennel slaw as a sandwich topper is just wonderful with...


Ingredients

    2 tablespoons orange zest

    ½ cup fresh orange juice

    ½ cup plus 2 tablespoons olive oil, divided

    ¼ cup water

    1 teaspoon Dijon mustard

    Salt and pepper to taste

    2 cups red cabbage, thinly sliced

    1 cup fennel, thinly sliced

    ¼ capers

    ¼ cup chives, chopped

    1 pound salmon, pulsed briefly in a food processor

    1 large sweet potato, grated, about 2 cups

    1 tablespoon lemon zest

    1 tablespoon garlic, minced

    1 teaspoon salt

    1 teaspoon pepper

    6 whole wheat hamburger buns

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Nutrition Facts

Calories

524 cals

Fat

36 g

Saturated Fat

6 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

21 g

Carbohydrates

32 g

Sugar

7 g

Fiber

4 g

Protein

21 g

Sodium

585 mg

Directions

  1. In a small bowl whisk together orange zest, orange juice, ½ cup olive oil, water, and Dijon mustard until combined. Season to taste with salt and pepper
  2. In a medium bowl, toss together the red cabbage, fennel, capers and chives. Pour dressing over the salad and toss everything together. Store in refrigerator.
  3. In a separate medium bowl, mix together the salmon, sweet potato, lemon zest, garlic, salt and pepper. Form 6 (4 oz) patties.
  4. Heat a sauté pan with 2 tablespoons olive oil. Once hot, add the salmon burgers. Sear on both sides for about 5 minutes each, or until both sides are brown. Lower the temperature and cover with a lid. Cook for another 2-5 minutes if needed, until the burger is cooked through.
  5. To serve place salmon burger on ½ of the burger bun, top with slaw and the top of the bun.

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


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