Salmon Burgers with Tangy Slaw

I thought I’d made salmon every way you can make it, until now. The tangy slaw, made with fennel and avocado, adds another layer of flavor that goes surprisingly well with salmon and other seafood. This recipe works for grilled, broiled or pan-fried salmon burgers.

Tangy Slaw:
3 cups cabbage, thinly sliced
1½ cups fennel bulb, thinly sliced
1 cup cucumber, thinly sliced
½ cup red onion, thinly sliced
¼ cup fresh cilantro, minced
1 jalapeno pepper, seeded and finely chopped
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
2 medium ripe avocados, peeled and cubed
¼ cup lime juice, freshly squeezed

Salmon Burgers:
1 lb salmon fillets, skinless, cut into 1" pieces, divided
2 Tbsp. lime zest, freshly grated
1 Tbsp. Dijon mustard
3 Tbsp. shallots, finely chopped
2 Tbsp. fresh cilantro, minced
1 Tbsp. soy sauce
1 Tbsp. pure honey
3 cloves garlic, minced
½ tsp. sea salt
¼ tsp. black pepper, freshly cracked

Honey Mustard Buns:
1 Tbsp. Dijon mustard
1 Tbsp. pure honey
4 hamburger buns, split

Tangy Slaw: Place the first eight ingredients in a large bowl; toss to combine. In a small bowl, gently toss avocados with lime juice; add to cabbage mixture. Refrigerate until serving. In a small bowl, mix honey mustard ingredients.

Salmon Burgers: Place a fourth of the salmon in a food processor. Add lime zest and mustard; process until smooth. Transfer to a large bowl.

Place remaining salmon in food processor; pulse until coarsely chopped and add to purée. Fold in shallot, cilantro, soy sauce, honey, garlic, salt and pepper. Shape into four ½" thick patties.

On a greased grill, cook burgers, covered, over medium heat or broil 4" from heat 4-5 minutes on each side or until a thermometer reads 145°F.

Honey Mustard Buns: Combine mustard and honey in a small jar or bowl. Spread on the hamburger buns.

Serve salmon burgers on prepared buns and top with ½ cup slaw. Serve remaining slaw on the side.