Lobster Loves Salmon with Pesto Slaw

60 Min.
15 Min.
4
Ingredients
1
(14.75-ounce) can red salmon, lightly rinse and drain (if desired remove excess skin and bones)
1 (14.75-ounce) can red salmon, lightly rinse and drain (if desired remove excess skin and bones)
1
teaspoon Better Than Better Than BouillonĀ® Lobster Base
1 teaspoon Better Than Better Than BouillonĀ® Lobster Base
1
tablespoon finely chopped cilantro
1 tablespoon finely chopped cilantro
1
tablespoon freshly squeezed lemon juice
1 tablespoon freshly squeezed lemon juice
1
tablespoon finely chopped sun dried tomato halves in olive oil (about 4 halves)
1 tablespoon finely chopped sun dried tomato halves in olive oil (about 4 halves)
2
eggs, lightly beaten
2 eggs, lightly beaten
cup plain dry breadcrumbs
⅓ cup plain dry breadcrumbs
¼
teaspoon salt (optional)
¼ teaspoon salt (optional)
¼
cup light mayonnaise
¼ cup light mayonnaise
2
tablespoons jarred pesto or homemade pesto
2 tablespoons jarred pesto or homemade pesto
1
teaspoon freshly squeezed lemon juice
1 teaspoon freshly squeezed lemon juice
2
cups pre-packaged slaw mix or homemade slaw
2 cups pre-packaged slaw mix or homemade slaw
4
hamburger buns
4 hamburger buns
Directions
  1. In a medium bowl, add salmon, Lobster Base, cilantro, lemon juice, tomatoes, egg, breadcrumbs and salt, mix to combine.
  2. Cover and refrigerate for a minimum of 30 minutes.
  3. Divide salmon mixture into 4 equal portions; shape each portion into a patty.
  4. Generously coat a large non-stick skillet with cooking spray, heat over medium heat.
  5. Place patties in skillet; do not over crowd, cook until done, about 10-15 minutes, turn half way through cooking time.
  6. In a small bowl, whisk mayonnaise, pesto and lemon juice. Add slaw and mix to combine.
  7. Place patties on toasted buns and generously top with pesto slaw.

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