Ingredients

The following ingredients have 6 Servings
  • 6 cups finely shredded mixed green and <br>  red cabbage
  • 2 carrots, shredded
  • 1 red bell pepper, seeded and chopped
  • 3 green onions, both white and tender <br>  green portions, chopped
  • 1 cup mayonnaise
  • 1/4 cup cider vinegar
  • 2 Tbs. sugar
  • 2 garlic cloves, minced
  • 1 tsp. whole-grain mustard
  • Salt and freshly ground pepper, to taste
  • 1/2 cup pine nuts<br><br>
  • 1 1/2 to 2 lb. salmon fillet, ground
  • 1 cup fine dried bread crumbs
  • 1 small cucumber, peeled, seeded and chopped
  • 4 large shallots, chopped
  • 1/2 cup chopped fresh flat-leaf parsley
  • 6 onion rolls, split

Instruction

  • To make the vegetable slaw, in a large bowl, toss together the cabbage, carrots, bell pepper and green onions. In a small bowl, stir together the mayonnaise, vinegar, sugar, garlic and mustard to make a dressing. Add the dressing to the cabbage mixture and mix well. Season with salt and pepper. Cover and refrigerate for up to 3 hours. Just before serving, toast the pine nuts, add them to the salad and toss again lightly.
  • In a bowl, combine the salmon, bread crumbs, cucumber, shallots and parsley and mix lightly but thoroughly. Divide into 6 equal portions and shape each portion into a patty 3 inches in diameter and 3/4 to 1 inch thick. Place on a plate, cover and refrigerate until ready to grill.
  • Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack or a flexible grill basket.
  • Arrange the salmon patties on the rack or in the basket over the hottest part of a charcoal fire or directly over the heat elements of a gas grill. Grill the patties, turning once, until cooked through when tested with a knife, 5 to 6 minutes per side. About 1 minute before the burgers are ready, place the onion roll halves, cut sides down, on an area of the grill with lower heat and toast lightly.
  • Place the bottoms of the onion rolls on individual plates. Top with the burgers and the tops of the rolls. Spoon the slaw on the side. Serve immediately. Serves 6.
  • Adapted from Williams-Sonoma, <i>Essentials of Grilling,</i> by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).