Saturday, February 6, 2016

Burger Night - Salmon Burgers With Orange & Fennel Slaw

Lately I've been trying even harder than I normally do to limit our family's overall meat intake, much to the chagrin of my carnivorous husband. It's not an easy task, particularly because the only fully vegetarian meal that makes him smile is some iteration of pasta and greens (hence the veritable treasure trove of meat-free pasta dishes in our archives). 

This wouldn't in itself be an issue except that even if I am being extra charitable to myself, my girlish figure cannot stand up to multiple carb-heavy meals per week. I'll also admit to having absolutely no self control of around pasta (the ultimate comfort food), and the charming idea of just eating a smaller portion goes right out the window when I am faced with a pot full of the good stuff.

Salmon Burgers With Orange & Fennel Slaw, Photo: NK
This is why I am always eager to come up with more and more Meat-Free dinners that my family will enjoy. Piggie-backing off the success of our super easy and light Tuna Burgers, I was very excited to add another fish-based burger to the monthly rotation. Luckily my new Giada Cookbook, Happy Cooking, had a really appealing Salmon Burger recipe that looked great.  After all, we only make Tuna Burgers once,  maybe twice a month because Tuna is high in mercury content.   EWG's Seafood Calculator is a great, customizable way to plan your monthly fish meals because it tells you how many portions of each soft you can consume while still staying below the guidelines.

The Salmon Burgers are topped with Orange and Fennel Slaw -which is delicious on so many things - especially fish. That's probably what sold me on this recipe. I hope you enjoy our slightly adapted version below. It will yield four burgers. The remaining two that we didn't eat froze really nicely. Kids will eat these too! 

Salmon Burgers With Orange & Fennel Slaw
Lightly Adapted from Giada De Laurentiis, Happy Cooking
Serves 4 


1 Fennel Bulb, cored, and sliced thinly into rings (by hand or with a mandoline), some of the Fennel Frond set aside and minced (about 1 heaping Tablespoon of fronds)
1 Orange, peeled and segmented
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Olive Oil
1/2 teaspoon Kosher Salt

2 6-8 portions Wild Alaskan Sockeye Salmon, boned, skinned and cut into small cubes
1/3 Cup Flat Leaf Italian Parsley, leaves only
4 teaspoons Capers, rinsed 
1 Shallot, chopped
1 heaping teaspoon Orange Zest
2 Tablespoons Panko Breadcrumbs
1 Egg White
1/4 teaspoon Kosher Salt
1 Tablespoon Olive Oil 
4 Toasted Potato Roll Burger Buns, for serving 

Combine all the Slaw ingredients in a medium bowl. Stir and set aside.

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 it into quarters, shaping each into a 1/2 inch thick patty. 

In a medium saute pan, 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 Potato Rolls and place patties on them. Top with Orange and Fennel Slaw. Serve right away!

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