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Salmon Burgers With Rémoulade and Fennel Slaw Recipe

Name: Salmon Burgers With Rémoulade and Fennel Slaw Recipe
Total time: 40 min
Yield: 4
Ingredients: For the Salmon Patties:; 1 1/2 pounds boneless, skinless salmon (680g), very finely chopped by hand; 3 tablespoons minced mixed fresh parsley, tarragon, and chives (about 4 teaspoons each minced parsley and chives and 1 teaspoon minced tarragon; 1/4 teaspoon ground coriander seed; 1 (1-inch) knob fresh peeled ginger, grated; Kosher salt and freshly ground black or white pepper; For the Rémoulade:; 1/2 cup plus 2 tablespoons mayonnaise (150ml); 1 tablespoon drained brined capers, minced; 4 cornichons, minced (about 1 1/2 tablespoons); 2 1/2 teaspoons minced fresh flat-leaf parsley, tarragon, and chives (about 1 teaspoon each minced parsley and chives and 1/2 teaspoon minced tarragon; 2 teaspoons fresh juice from 1 lemon (10ml); 1 teaspoon Dijon mustard (5ml); 1/2 teaspoon drained prepared horseradish; Kosher salt and freshly ground black pepper; For the Slaw:; 1 3/4 ounces peeled celery root (50g; from 1 small root), julienned; 1 3/4 ounces shredded radicchio (50g; from 1 small head); 1 3/4 ounces fennel (50g; from 1 small head), julienned; Extra-virgin olive oil, for drizzling; Fresh juice from 1 lemon, for drizzling; Kosher salt and freshly ground black pepper; For Cooking and Serving:; 1 cup panko bread crumbs; 1/4 cup vegetable oil (60ml); 4 brioche hamburger buns, buttered and toasted

Prep Time

Cook Time

Total Time

40m

This recipe for salmon burgers with rémoulade and fennel slaw is a delightful and refreshing take on a classic burger. The salmon patties are seasoned with fresh herbs, ginger, and coriander, and topped with a tangy rémoulade and crisp, refreshing fennel slaw. Perfect for a light and flavorful meal.

seriouseats.com

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Ingredients

Servings: 4

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1 1/2 pounds boneless, skinless salmon (680g), very finely chopped by hand

3 tablespoons minced mixed fresh parsley, tarragon, and chives (about 4 teaspoons each minced parsley and chives and 1 teaspoon minced tarragon

1/4 teaspoon ground coriander seed

1 (1-inch) knob fresh peeled ginger, grated

Kosher salt and freshly ground black or white pepper

1/2 cup plus 2 tablespoons mayonnaise (150ml)

1 tablespoon drained brined capers, minced

4 cornichons, minced (about 1 1/2 tablespoons)

2 1/2 teaspoons minced fresh flat-leaf parsley, tarragon, and chives (about 1 teaspoon each minced parsley and chives and 1/2 teaspoon minced tarragon

2 teaspoons fresh juice from 1 lemon (10ml)

1 teaspoon Dijon mustard (5ml)

1/2 teaspoon drained prepared horseradish

Kosher salt and freshly ground black pepper

1 3/4 ounces peeled celery root (50g; from 1 small root), julienned

1 3/4 ounces shredded radicchio (50g; from 1 small head)

1 3/4 ounces fennel (50g; from 1 small head), julienned

Extra-virgin olive oil, for drizzling

Fresh juice from 1 lemon, for drizzling

Kosher salt and freshly ground black pepper

1 cup panko bread crumbs

1/4 cup vegetable oil (60ml)

4 brioche hamburger buns, buttered and toasted

Salmon Burgers With Rémoulade and Fennel Slaw Recipe

Ingredients

For The Salmon Patties

For The Rémoulade

For The Slaw

For Cooking And Serving

Steps

Nutrition Facts

Salmon Burgers With Rémoulade and Fennel Slaw Recipe

Ingredients

For The Salmon Patties

For The Rémoulade

For The Slaw

For Cooking And Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts