Ingredients: For the Salmon Burger: 1 pound of skinless fresh wild caught salmon ¼ peeled sweet onion 1 garlic clove 1 egg juice of 12 lemon 1 tablespoon of capers 1 tablespoon of Dijon mustard 40 finely crushed butter crackers sea salt and fresh cracked pepper to taste oil for sautéing 6 to asted buns 2 cups of arugula
For the Slaw: 2 cups of sliced green cabbage 1 cup of sliced red cabbage 12 cup of sliced green onions 1 peeled and thinly sliced red bell pepper ½ peeled and thnly sliced green bell pepper 1 medium sized peeled and thinly sliced jicama 12 cup of mayonnaise 1 tablespoon of grainy mustard 1 tablespoon of dijon mustard 3 tablespoons of apple cider vinegar 1 tablespoon of chopped fresh dill ½ teaspoon of sugar sea salt and fresh cracked pepper to taste
Directions Salmon: Add the salmon، onion، garlic، egg، lemon juice، capers، mustard، salt and pepper to a food processor and blend until it becomes slightly chunky but smooth. Once it is processed، form 5 to 6 salmon patties and set aside. Next add some oil to a hot griddle or sauté pan over medium-high heat and add the salmon patties and cook for 5 to 6 minutes per side or until golden brown and cooked through out. Keep warm. Coleslaw: In a large bowl mix together cabbages، green onions، jicama، and bell peppers. In a separate bowl whisk together mayonnaise، mustards، vinegar، dill، sugar، salt and pepper. Once whisked together fold the mayonnaise mixture into the vegetables and mix thoroughly. Adjust the seasonings with salt and pepper and chill. To Plate: Place the salmon burger on the toasted bun with some arugula leaves and top off a salmon patty and with the coleslaw. Fire up your griddles because these delicious salmon burgers are loaded up with a homemade jicama coleslaw and a dill dressing on toasted buns!