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Fresh Salmon-Havarti Burgers With Fennel Slaw |
Submitted By:
Virginia |
| Date/Time :
April-05-2006, 11:54:00 |
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Ingredients: Dressing: 2 teaspoons raspberry mustard, 6 tablespoons cholesterol-free mayonnaise, 1/4 cup reduced-fat sour cream.Combine all ingredients in small bowl, mix well. Cover and chill. Fennel Slaw: 1 small fennel bulb, 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried leaves, 2 teaspoons tarragon vinegar, 1-1/2 tablespoons dressing (recipe above), 1/4 teaspoon each salt and freshly ground black pepper, Remove woody base and feathery top of fennel bulb; discard base and save feathery top for garnish. Chop bulb in food processor or by hand. Place in bowl; add remaining ingredients. Toss to mix well; cover and chill. 4 Bays English Muffins, split and lightly toasted. 4 thin slices Havarti cheese, tender radicchio or red leaf lettuce leaves. Burgers: 1-1/4 pounds boneless, skinless salmon fillet. 1/2 cup dry bread crumbs, 1/4 cup minced purple onion, 1-1/2 teaspoons raspberry mustard, 1 teaspoon prepared horseradish, 3 tablespoons mayonnaise, 1 tablespoon chopped fresh tarragon or 1 teaspoon dried leaves, 1/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper. To prepare burgers: With a chef's knife, cut salmon into strips; dice strips crosswise. Chop until texture of raw hamburger. (Do not use food processor.) Place in bowl; add remaining ingredients. With hands, gently mix. Shape into burgers using BurgerMate; chill 30 minutes. Coat a heavy non-stick skillet with cooking spray; heat over medium-high heat. Add burgers and cook 3 minutes, turn and top with slice of cheese and cook 3 more minutes. Spread cut sides of muffins with dressing, top with a burger, radicchio or red leaf lettuce, about 2 tablespoons Fennel Slaw and muffin top. Garnish with some of the feathery fennel tops, if desired. |
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