I know, I know. However, for as unusual sounding as salmon burgers seem to be, they are so incredibly acceptable.
We're talking firm exterior, flaky internal parts, and an ideal brilliant shading, also bunches of sustenance, THANK YOU SALMON.
They are additionally simple to make and require (generally) insignificant, if not zero, shopping for food, accepting you keep a nicely loaded storeroom. I love, love, love these firm sautéed little folks.
What's more, as though the salmon burgers weren't sufficient as of now to eat all alone (which, um, they are), I need you to make this slaw to serve your salmon burgers in/on/around. It is not all that much – only a destroyed cabbage, yogurt, spices, garlic, and vinegar circumstance, yet matched with the salmon burgers? the fresh pungent tart combo is an ON POINT combo. In addition, again with the super nourishment. In addition Sugar Free January well disposed.
Also try our recipe : BAKED SWEET AND SOUR CHICKEN #dinnerfood #eat healthy #chicken #sweet
INGREDIENTS
Salmon Burgers
- 12–14 ounces cooked salmon
- 2 eggs
- 1/2 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 cup chopped fresh herbs, like chives, parsley, or dill
- a squeeze of lemon juice
- olive oil for pan-frying
Cabbage Slaw:
- 1 head green cabbage, finely shredded
- 1 cup plain Greek yogurt
- 2–3 tablespoons white distilled vinegar (more to taste)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 cup chopped fresh herbs like chives, parsley, or cilantro
- a drizzle of olive oil
INSTRUCTIONS
- For the salmon: Flake the salmon apart. Mix all burger ingredients together and form into 3 large or 4 medium patties. Heat olive oil over medium heat, ideally in a nonstick skillet. Fry the burgers for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate and sprinkle with salt.
- For the slaw: Mix all slaw ingredients together. Taste and adjust.
- Serve: Serve up those hot salmon burgers on a bed of creamy slaw. I top mine with a dollop of extra yogurt and a swizzle of oil and more herbs. Can’t stop me.
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