Salmon Burgers with Caesar Slaw

Salmon Burgers with Caesar Slaw

1 14oz can Alaskan salmon, drained and flaked
2 egg whites, lightly beaten
1 lemon, zested
2 garlic cloves, finely chopped
3/4 cup Italian bread crumbs
Black pepper
2 tbsp extra-virgin olive oil

1 garlic cloves, finely chopped
1 lemon, juiced
4 anchovies, finely chopped (optional)
2 tsp Dijon mustard
1 tbsp Worcestershire sauce
1/4 cup extra-virgin olive oil
1/2 cup Parmigiano-Reggiano (or Pecorino Romano), grated
2 romaine lettuce hearts, shredded
1 head radicchio, shredded


In a bowl,combine the flaked salmon, egg whites, parsley, the lemon zest, chopped garlic, bread crumbs, pepper and salt. Form 4 large patties (1 per serving) or 8 mini patties (2 per serving).

Juice the lemon into a salad bowl. Add the remaining garlic, anchovies, Dijon mustard, and Worcestershire. Whisk in olive oil and the cheese. Add lots of black pepper, no salt. Add the shredded lettuces to the bowl and toss to coat evenly.Now, season the slaw with salt to taste, if necessary.

Preheat the remaining EVOO, twice around the pan, in a nonstick skillet over medium to medium-high heat. Cook the salmon patties for 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties.

Serve the salmon burgers atop a mound of the Caesar slaw.

Nutrition Facts

Serving Size:4


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
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