Ingredients

The following ingredients have 4 Servings
  • 1/2 cup of mayonnaise
  • 1 tablespoon of grainy mustard
  • 1 tablespoon of dijon mustard
  • 3 tablespoons of apple cider vinegar
  • 1 tablespoon of chopped fresh dill
  • ½ teaspoon of sugar
  • 2 cups of sliced green cabbage
  • 1 cup of sliced red cabbage
  • 1/2 cup of sliced green onions
  • 1 peeled and thinly sliced red bell pepper
  • ½ peeled and thinly sliced green bell pepper
  • 1 medium-sized peeled and thinly sliced jicama
  • sea salt and fresh cracked pepper to taste
  • 40 finely crushed butter crackers
  • 1 pound of skinless fresh wild caught salmon
  • ¼ peeled sweet onion
  • 1 garlic clove
  • 1 egg
  • juice of 1/2 lemon
  • 1 tablespoon of capers
  • 1 tablespoon of Dijon mustard
  • sea salt and fresh cracked pepper to taste
  • oil for sautéing
  • 6 toasted buns
  • 2 cups of arugula

Instruction

  • In a medium-size bowl whisk together mayonnaise, both mustards, vinegar, dill, sugar, salt, and pepper. Set it aside.
  • In a large bowl mix together the cabbages, green onions, jicama, and bell peppers. Set them aside.
  • In a separate bowl whisk together mayonnaise, both mustards, vinegar, dill, sugar, salt, and pepper. Set it aside.
  • Place the butter crackers to a food processor and process on high until they are like crumbs. Set them aside.
  • Add the salmon, onion, garlic, egg, lemon juice, capers, mustard, salt, and pepper to a food processor.
  • Blend on high speed until it becomes slightly chunky but smooth.
  • Once it is processed, transfer the mixture to a large bowl and fold in the cracker crumbs using a rubber spatula until they are mixed in.
  • Form the batter into 6 salmon patties and set aside.
  • Next, 3 to 4 tablespoons of oil to a hot griddle or sauté pan over medium-high heat.
  • Add the salmon patties and cook for 5 to 6 minutes per side or until golden brown and cooked throughout. Keep Them warm.
  • Bring back the creamy dill dressing and vegetables and pour the dressing over the vegetable coleslaw and gently mix until combined.
  • Adjust the seasonings with salt and pepper. There should be plenty of coleslaw leftover to serve as a side alongside the main salmon burger recipe.
  • Place the salmon burger on the toasted bun with some arugula leaves in-between the bottom and salmon and top off a salmon patty and with the coleslaw.