Fresh Salmon Burgers with Apple, Radish & Caper Slaw
Simple and delicious, these salmon burgers are great for a summery light meal or BBQ. The zingy slaw adds a refreshing Nordic-inspired twist. If preferred, you can serve the salmon patties without the buns and with the slaw (and fries) on the side.
Method
Pat the salmon dry and, using a sharp knife, finely dice three quarters of it. Place in a large bowl. Add the remaining salmon to a food processor with the mustard, lemon zest and 1 teaspoon of lemon juice. Blend to a smooth paste. Tip into the bowl with the diced salmon and add the yoghurt, herbs, salt and chilli flakes (if using). Mix until well combined.
Using slightly damp hands, squeeze and shape the salmon into 4 burgers. Cover and chill for 30 minutes to firm up.
Meanwhile make the slaw. In a large bowl mix together the yoghurt, mayonnaise, 1 tsp horseradish, lemon juice and zest, capers, dill and a pinch of sugar. Season with salt and pepper and adjust the horseradish to taste. Remove 2 tablespoons of the mix from the bowl and set aside. Add the cabbage, apple, radish, onion and parsley to the large bowl and toss to coat in the yoghurt mayo.
Heat the oil in non-stick frying pan over a medium heat. When shimmering, gently add the salmon burgers and cook without moving for 4-5 minutes until they are firm enough to gently flip over with a wide spatula. Cook for 4-5 minutes on the other side or until lightly golden and cooked through.
Meanwhile lightly toast or warm your burger buns.
To serve, spread a little of the reserved yoghurt-mayo on the bottom of each burger bun. Add a few slices of cucumber, a few rocket leaves and then a salmon burger. Top with a good spoonful of the slaw and the burger bun lid. Serve with any remaining slaw on the side and some potato wedges or skinny fries.
Ingredients
- For the Salmon Burgers
- 4 skinless, boneless salmon fillets (about 500g in total), from a sustainable source
- 2 tsp Dijon mustard
- ½ lemon, zest and 1 tsp juice
- 1 tbsp thick Greek yoghurt
- 1 tsp finely chopped fresh dill
- 1 tbsp finely chopped flat-leaf parsley
- ¼ tsp salt
- ¼ tsp chilli flakes (optional)
- 2 tbsp light olive oil
- For the Slaw
- 3 tbsp thick Greek yoghurt
- 2-3 tbsp mayonnaise
- 2-3 tsp horseradish, to taste
- juice & zest of ½ lemon
- 1 tbsp capers, rinsed, patted dry and chopped
- 2 tsp chopped fresh dill
- pinch of sugar
- ½ small white cabbage, finely sliced (use a food processor if you have one)
- 1 tart green apple (e.g Granny Smith), sliced into matchsticks
- 4 radish, trimmed, finely sliced
- ½ small red onion, finely sliced (soak for 10 minutes in ice-cold water to reduce potency)
- 1 tbsp chopped fresh parsley
- To Serve
- 4 good quality burger buns, lightly toasted and warm
- sliced cucumber
- small handful of rocket leaves (optional)