Makes 4 servings
Ingredients for Salmon Burgers
- 2 cans clover leaf salmon (6oz)
- 2 tablespoons mayonnaise
- 1 medium lemon, juiced
- 1 teaspoon dill, fresh chopped
- 1 tablespoon parsley, fresh chopped
- 1 large egg
- 2 tablespoons flour or bread crumbs
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 whole wheat buns
Directions for Salmon Burgers
Combine all of the ingredients except the olive oil in a bowl.
Form into 2-3 inch patties. Heat the oil in a heavy bottomed skillet over medium high heat.
Fry the burgers until well browned on both sides. Serve on whole wheat buns and enjoy. Feel free to add your favourite toppings.
Ingredients for Carrot and Apple Coleslaw
- 1 large sweet red apple
- 1 large tart green apple
- 1 tablespoon freshly-squeezed lemon juice
- 10 ounces raw matchstick carrots (about 3 cups)
- 1/3 cup mayonnaise
- 1/3 cup plain yogurt
- 2 tablespoons honey
- 2 teaspoons rice wine vinegar
- Salt & freshly ground black pepper
- 3/4 cup crumbled feta cheese (about 3 ounces)
- 1/2 cup dried sweetened cranberries
Instructions for the Carrot and Apple Coleslaw
Core apples and cut into thin slices; cut slices into matchsticks (you should have around 3 1/2 cups julienned apples). Place in a large bowl and toss with lemon juice. Add carrots and stir to combine.
In a small bowl, whisk together mayonnaise, yogurt, honey, rice wine vinegar, and salt and pepper, to taste. Pour over apple/carrot mixture and stir to coat. Mix in crumbled feta cheese and dried cranberries. Taste and adjust seasonings, adding more salt and pepper, if necessary. Refrigerate for at least 30 minutes to an hour to allow the flavors to blend, or longer if you prefer softer carrots and apples. If a bit of liquid accumulates at the bottom of the bowl, serve using a slotted spoon.