Fringales
    Yummy Salmon Burgers with Slaw
    portions4 persones
    préparation5 min
    cuisson10 min
    Temps total15 min
    Uncategorized  /  31 January 2020

    Yummy Salmon Burgers with Slaw

    Ingrédients

    Burgers au saumon

    • 12 à 14 onces de saumon cuit
    • 2 œufs
    • 1/2 tasse de chapelure
    • 1 cuillère à café de sel
    • 1/2 cuillère à café de poudre d’ail
    • 1/4 tasse d’herbes fraîches hachées, comme la ciboulette, le persil ou l’aneth
    • une pincée de jus de citron
    • huile d’olive pour la poêle

    Salade de chou:

    • 1 tête de chou vert, finement râpée
    • 1 tasse de yogourt grec nature
    • 2 à 3 cuillères à soupe de vinaigre blanc distillé (plus au goût)
    • 1 cuillère à café de sel
    • 1/2 cuillère à café de poudre d’ail
    • 1/2 tasse d’herbes fraîches hachées comme la ciboulette, le persil ou la coriandre
    • un filet d’huile d’olive

    Préparation

    1. Pour les Burgers de Saumon : Écailler le saumon à part. Mélanger tous les ingrédients du burger et former 3 grosses ou 4 galettes moyennes. Chauffer l’huile d’olive à feu moyen, idéalement dans une poêle antiadhésive. Faire frire les hamburgers quelques minutes de chaque côté jusqu’à ce qu’ils soient dorés et croustillants. Déposer sur une assiette recouverte de papier essuie-tout et saupoudrer de sel.
    2. Pour la salade : Mélanger tous les ingrédients de la salade. Goûter et ajuster.
    3. Servir : Servez ces hamburgers au saumon chaud sur un lit de salade crémeuse. Je top mine avec une cuillerée de yogourt supplémentaire et un filet d’huile et plus d’herbes. Je ne peux pas m’arrêter.

    Notes

    Breadcrumbs are important here. Panko gives a really nice texture whereas whole wheat breadcrumbs would be a good choice if you want to skip the refined grains. If you use a seasoned breadcrumb mix, reduce the amount of salt in the burgers by about 1/2.

    For the salmon, you could use leftover steamed, poached, grilled, baked, whatever kinda salmon. If you don’t have any cooked salmon handy, use canned salmon! That’s what I usually do. I would recommend looking for a brand of canned salmon that is caught in the US. I really, really like Wild Planet for quality canned salmon. You can read more about their sourcing/fishing methods here.

    If you happen to have a jar of Sunshine Sauce in  your fridge, use that to make the slaw! Just mix cabbage with yogurt, add some Sunshine Sauce, and polish it off with a little dill. Super yummy.

    The burgers will keep pretty well in the fridge (~3 days) or freezer (~3 months). When you’re ready to eat, pop them in a nonstick skillet to reheat because it will retain crispiness! The slaw, however, is best eaten right away. It probably has one day max in the fridge once it’s been mixed up.

    Gluten Free: We tried three different GF options – almond flour, crushed Chex cereal, and GF oats. All three turned out to be great substitutes, but we liked the smooth texture and flavor of the almond flour version the best. Almond meal would work just as well too.

    Source: Pinch of Yum

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