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Salmon Kale Burgers with Creamy Cabbage Slaw

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Print Recipe
Course Lunch

Ingredients
  

  • 1 lb salmon
  • 1 lb baby kale
  • 1 tsp granulated onion
  • 1 tsp lemon pepper salt free
  • 1 tb fresh dill chopped fine
  • 2 tb fresh chives chopped fine
  • 2 tb fresh parsley chopped fine
  • 1/2 cup egg beaters
  • 1 cup potato flakes
  • 2 tb Dijon mustard

Two Cabbage Slaw

  • 2 cup green cabbage shredded
  • 1 cup red cabbage shredded
  • 1 cup carrots shredded and rinsed

Dressing

  • 1/4 cup apple cider vinegar
  • 1/4 cup apple juice concentrate
  • 1/4 cup lemon juice
  • 1 cup fat free sour cream
  • 1 tb Dijon mustard
  • 2 tb extra virgin olive oil
  • 1 tb sliced chives
  • 2 tb chopped parsley

Instructions
 

  • Chop2/3 of raw salmon fine, essentially mincing the fish
  • Small dice the other 1/3 salmon, to give more texture
  • In a medium skillet, sauté the baby kale for 1 or 2 minutes
  • Allow kale to cool down and chop fine
  • Combine all ingredients in a bowl and mix well
  • Scoop out the mix using an ice cream scoop for easy, quick portioning
  • Preheat skillet for several minutes then spray with avocado oil
  • Sear burger for 3 minutes per side and serve

Two Cabbage Slaw

  • Mix dressing in a blender or food processor
  • Combine dressing with vegetables and let chill for one hour
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