Leftover Coleslaw Salmon Burgers
Makes 4 patties. Recipe is by Susanne Duplantis. Serve these burgers dressed like a regular hamburger.
1 (5 ounce) foil pouch boneless salmon
1 cup leftover coleslaw, grated
1 tablespoon mayonnaise
1 tablespoon pickle relish, dill or sweet
½ lemon juiced or 1 tablespoon white wine
¼ cup bread crumbs
¼ teaspoon celery seed
¼ teaspoon black pepper
¼ cup cornmeal
¼ teaspoon Creole seasoning
1. In a bowl, separate salmon with a fork. Add in coleslaw. Using a rubber spatula, fold in mayonnaise, pickle relish, lemon juice or wine, bread crumbs, celery seed and black pepper.
2. In a separate bowl, mix cornmeal and Creole seasoning. Set aside.
3. Dampen hands and form salmon mixture into 4 burgers (a little under ½ cup each). Sprinkle cornmeal mixture over each side of the burger. Set burgers on wax paper-lined plate. Refrigerate for 1 hour.
4. Spray burgers with non-stick spray and bake in 375 F oven for 15 minutes or pan fry in cast iron skillet drizzled with olive oil for 3½ minutes per side. Dress like a burger.