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

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

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.



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