A crispy cabbage, apple and dill salad is sublime with fresh salmon. Take fish burgers to new heights with this fresh version that’s bursting with flavour.
Nutrition
- 2560 kj Energy
- 25g Fat Total
- 5g Saturated Fat
- 6g Fibre
- 42g Protein
- 86mg Cholesterol
- 627.72mg Sodium
- 11g Carbs (sugar)
- 50g Carbs (total)
Salmon burger with wombok & apple remoulade
Print RecipeIngredients
- 1/2 small wombok (Chinese cabbage), finely shredded
- 1/2 small red onion, thinly sliced
- 1/2 cup fresh dill
- 1 Granny Smith apple, cut into matchsticks
- 2 teaspoons fresh lemon juice
- 65g (1/4 cup) aioli
- 1 tablespoon olive oil
- 500g skinless salmon fillet, pin boned
- 1 French bread stick (baguette), quartered, split lengthways
- Olive oil spray
Instructions
Step 1
Combine the wombok, onion and dill in a bowl. Place the apple in a small bowl and drizzle over the lemon juice. Toss to combine. Stir the aïoli and apple into the cabbage mixture.
Step 2
Heat the oil in a large non-stick frying pan over medium heat. Season the salmon with salt and pepper. Cook the salmon for 5 minutes each side or until just cooked through.
Step 3
Meanwhile, preheat grill on high. Place the bread on a baking tray, cut-side up, and lightly spray with oil. Cook under grill for 1-2 minutes or until light golden.
Step 4
Flake the salmon into large pieces. Divide the wombok and apple remoulade among the bread bases. Top with the salmon and bread tops.
Author: Jacob Leung
Image credit: Mark O’Meara
Publication: Australian Good Taste
