What’s great about this meal is that you can do all the prep work ahead of time and have dinner ready in 10 minutes when it’s time, which exactly what I did this week.
Salmon burgers:
1 14-oz. can Alaskan salmon, drained and flaked
2 egg whites, lightly beaten
Handful of parsley leaves, finely chopped
1 lemon, zested and juiced
2 cloves garlic, finely chopped
3/4 c. Italian bread crumbs
Salt and pepper
Warning: canned salmon is not pretty. It’s actually really gross when you get it out of the can, and you have to sift through it and pick out scales and bones. Once you do all of that, it looks like this:
To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, chopped garlic, bread crumbs and lots of black pepper and a little salt. Mix together and form 4 large patties or 8 mini patties. (Here I put the patties in the fridge, prepared the slaw and scampered then off to a meeting.)
Preheat 2 tablespoons of extra-virgin olive oil 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.
Caesar slaw:
1 lemon, zested and juiced
1 clove garlic, finely chopped
4 anchovies, finely chopped, optional (I did not use these)
2 tsp. Dijon mustard (I used tablespoons on accident, but it still tasted good)
1 tbsp. Worcestershire sauce
1/4 c. extra-virgin olive oil
Couple handfuls grated Parmigiano-Reggiano or Romano (I used 1 c. grated Parmesan cheese)
2 hearts romaine lettuce, shredded
1 head radicchio, shredded (Wal-mart does not carry radicchio, so I used red leaf lettuce)
(I doubled all the ingredients of the dressing because I had a lot of lettuce.) To a salad bowl add the zest and lemon juice, 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.
Serve salmon patties atop Caesar Slaw. (I served the slaw like a salad on the side, and threw the burgers on a toasted ciabatta bun. A.J. wanted slices of cheddar cheese on his burger, and I put ketchup and mayonnaise on mine.) This is a really fun summer meal. Unfortunately we haven’t had any summerlike weather in this state, but for my friends in other states, make this on a warm day!
