Rachael Ray's Salmon Burgers with Caesar Slaw

51

Rachael Ray30 Minute Meals

Fresh salmon tops off these burgers, served with a homemade, creamt Caesar-inspired slaw made with radicchio and romaine lettuce.

1 (14-oz) can Alaskan salmon, drained and flaked
2 egg whites, lightly beaten
1 handful parsley leaves, finely chopped
2 lemons, zested and juiced, divided
3 cloves garlic, finely chopped
¾ cup Italian bread crumbs, 3 generous handfuls
Salt and pepper
4 anchovies, finely chopped optional
2 tsp Dijon mustard
1 Tbsp Worcestershire sauce, eyeball it
2 Tbsp extra-virgin olive oil, divided
Couple handfuls grated Parmigiano-Reggiano
2 hearts romaine lettuce, shredded
1 head radicchio, shredded

To Make

1. To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the bread crumbs and lots of black pepper and a little salt. Mix together and form 4 large patties or 8 mini patties.

2. To a salad bowl add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup extra-virgin olive oil and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.

3. Preheat 2 tablespoons, of extra-virgin olive oil, 2 turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties. Serve salmon patties atop Caesar Slaw.