Salmon Burgers with Lemon-Caper Aioli and Kale Slaw (Katie Lee)

By peridot728

Ingredients

• 1 pound skinless salmon, cut into cubes
• 1/2 cup fresh flat-leaf parsley leaves
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 10 fresh basil leaves
• 1 large egg
• Zest of 1 lemon
• 2 tablespoons canola oil
• Butter, for buttering the buns
• 4 potato buns, split
• Sliced Roma tomatoes, for serving
• Watercress, for serving
• 1/2 cup mayonnaise
• 2 teaspoons capers, chopped
• 1 teaspoon chopped fresh basil
• 1 teaspoon chopped fresh parsley
• 1 clove garlic, grated
• Juice of 1 lemon
• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• 1/2 teaspoon celery seeds
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 5 cups shredded kale
• 3 cups shredded cabbage
• 3 cups shredded carrots
• 1 cup sunflower seeds

Details

Servings 1
Preparation time 70mins
Cooking time 80mins
Adapted from foodnetwork.com

Preparation

Step 1

For the salmon burgers: Put the salmon, parsley, onion powder, salt, garlic powder, pepper, basil, egg and lemon zest in a food processor and blend until evenly mixed and the consistency of ground meat. Form into 4 patties and place on a baking sheet. Refrigerate for 20 minutes.

For the lemon-caper aioli: While the salmon is chilling, make the aioli. Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving.

For the kale slaw: Combine the mayonnaise, yogurt, Dijon, vinegar, honey, celery seeds, salt and pepper in a bowl for the dressing. Add the dressing to a large bowl with the kale, cabbage and carrots and combine until everything is evenly coated. Top with the sunflower seeds.

To cook the salmon burgers, heat the canola oil in a cast-iron skillet over medium heat. Cook the burgers until golden brown and crispy, 3 to 4 minutes per side.

Toast and butter the buns. Serve the burgers on the buns with the aioli, tomatoes and watercress.