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Salmon Burger with Red Cabbage & Fennel Slaw

Name: Salmon Burger with Red Cabbage & Fennel Slaw
Prep time: 20

(3 votes, average: 4.33 out of 5)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

17 ingredients

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 side dish is just wonderful...

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, ground in meat grinder or coarsely chopped in food processor
1 large sweet potato, grated, about two 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

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
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.
In a separate medium bowl, mix together the salmon, sweet potato, lemon zest, garlic, salt and pepper. Form 6 (4 oz) patties.
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.
To serve place salmon burger on ½ of the burger bun, top with slaw and the top of the bun.

Chef Tips

I like to toast my hamburger buns, but it’s up to you.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.