Description
Grilled Salmon burger with a hefty heap of healthified coleslaw
Ingredients
Units
Scale
Coleslaw
- 1 pound Green Cabbage, shredded
- 2 Carrots, shredded
- 1/2 cup Onion, chopped
- 1 Tsp Salt
- 1/2 cup Canola based Mayonnaise
- 2 tsp Rice Vinegar
- 1/2 tsp Ground Pepper
Salmon Burger
- 4 − 4oz. Salmon Filets
- 2 Tbsp. Talkeetna Salmon Seasoning or other Salmon Rub
- 4 Whole Wheat Burger Buns
- Tartar Sauce, Brand of your Choosing
Instructions
Coleslaw
- Toss shredded cabbage and carrots together with salt. Place in colander and let rest in colander over a deep bowl. Refrigerate for one hour to allow cabbage to wilt and release excess moisture.
- Rinse cabbage and carrots well with water and pat dry with paper towels. Place in large bowl.
- In small bowl whisk together mayonnaise, rice vinegar, pepper and onions. Pour mayonnaise mixture of the cabbage – fold together.
- Refrigerate until ready to serve. Keeps for up to two days.
Burgers
- Heat grill to medium-high heat. Pat salmon steaks with paper towels.
- Sprinkle salmon filets with salmon seasoning. Spray foil with nonstick cooking spray.
- Place salmon filets onto foil. Place on the grill, cover and allow to cook until medium-rare. About 9 minutes.
- Remove from grill and tent with foil. Rest for 5 minutes.
- Toast burger buns, spread your favorite tartar sauce over the buns. Place one filet per bun and top with prepared coleslaw. Promptly devour!!
Notes
Coleslaw adapted from America’s Test Kitchen Creamy Coleslaw. Burgers are Country Cleaver Original.