I thought I’d made salmon every way possible—until now! Here, honey mustard and a tasty slaw, made with fennel and avocado, add terrific layers of flavor. In addition, the slaw goes well with other grilled seafood dishes.
—AMBER MASSEY ARGYLE, TX
PREP: 25 MIN. + CHILLING • GRILL: 10 MIN. • MAKES: 4 SERVINGS
SLAW
3 cups thinly sliced cabbage
1 1/2 cups thinly sliced fennel bulb
1 cup thinly sliced cucumber
1/2 cup thinly sliced red onion
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium ripe avocados, peeled and cubed
1/4 cup lime juice
HONEY MUSTARD
1 tablespoon Dijon mustard
1 tablespoon honey
SALMON BURGERS
1 pound skinless salmon fillets, cut into 1-inch pieces, divided
2 tablespoons grated lime peel
1 tablespoon Dijon mustard
3 tablespoons finely chopped shallot
2 tablespoons minced fresh cilantro
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns, split
1. Place the first eight ingredients in a large bowl; toss to combine. In a small bowl, gently toss avocados with lime juice; add to the cabbage mixture. Refrigerate until serving. In a small bowl, mix honey-mustard ingredients.
2. For burgers, place a fourth of the salmon in a food processor. Add lime peel and mustard; process until smooth. Transfer to a large bowl.
3. Place remaining salmon in food processor; pulse until coarsely chopped and add to puree. Fold in the shallot, cilantro, soy sauce, honey, garlic, salt and pepper. Shape into four 1/2-in.-thick patties.
4. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°.
5. Serve on buns with honey mustard; top each with 1/2 cup slaw. Serve the remaining slaw on the side.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.