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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: 30 Minute Dinner Club

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4 videos | Salmon Burgers and Caesar Slaw (04:23)

Total:: 20 min
Prep:: 10 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

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Ingredients

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

Directions

Watch how to make this recipe.

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.

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.

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.

My Private Notes

Name: Salmon Burgers with Caesar Slaw
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1 (14-ounce) can Alaskan salmon, drained and flaked; 2 egg whites, lightly beaten; 2 lemons, zested and juiced, divided; Handful parsley leaves, finely chopped; 3 cloves garlic, finely chopped; 3/4 cup Italian bread crumbs, 3 generous handfuls; Salt and pepper; 4 anchovies, finely chopped, optional; 2 teaspoons Dijon mustard; 1 tablespoon Worcestershire sauce, eyeball it; 2 tablespoons plus 1/4 cup extra-virgin olive oil, divided; Couple handfuls grated Parmigiano-Reggiano or Romano; 2 hearts romaine lettuce, shredded; 1 head radicchio, shredded