Well, I am immediately declaring Rachel Ray’s Salmon “burgers” the best I’ve ever had. I”m not sure why she calls her salad “slaw” but maybe it’s because she uses radicchio? Anyway, these were awesome salmon burgers even though they didn’t use buns…you could totally put them on a bun.
Our can of salmon made 4 patties. Here’s the last one before I gobbled it down:
So here’s what you’ll need:
1 14 ounce can of Alaskan salmon, drained and flakes (of course bones and any bits of skin removed too)
2 egg whites (I used 2 whole eggs)
a handful of fresh parsley, finely chopped (I used dried)
zest and juice of 1 lemon
3 garlic cloves, finely chopped
3/4 cup italian bread crumbs, 3 generous handfuls
black pepper and salt
4 anchovies, finely chopped (she says optional, but come on!)
2 tsps dijon mustard
1 tbsp worcestershire
1/4 cup EVOO plus 2 tbsp
a couple handfuls of grated parmigiano reggiano
2 romaine lettuce hearts and 1 head radicchio (I used enough green leaf and romaine to fill my salad spinner)
In a bowl, combine the salmon, eggs, 2/3 of the garlic, parsley, lemon ZEST, bread crumbs and lots of black pepper. A little salt too. Mix well and let sit. Eventually form into 4 patties.
Juice the lemon into a bowl (see how awesome that is? You use the whole lemon, but in 2 different dishes). Add the rest of the garlic, the anchovies, mustard and worcestershire. Mix it all together then whisk in the oil and add 2 handfuls of parmesan. I also add 1 tsp of mayo. It holds everything together really well.
Preheat 2 tbsp oil in a heavy pan. We cooked ours in a cast iron skillet on the grill to avoid that fishy smell in the house. It worked great! Anyway, cook the salmon patties until they are golden brown on one side. Flip and do the same on the other side.
Just before the patties are ready, put all your washed lettuce/radicchio into a large bowl and coat with the caesar dressing. Serve the patties on top of that or on the side if you prefer.
I made a wasabi mayo to go with the patties: about 3/4 cup of mayo, 1 tbsp soy sauce, 1 tsp wasabi paste, a squeeze of lemon juice and 1/4 tsp sugar all mixed together. It’s great!
Here’s how good the salad was: