• Liz Talley - Urban Graze

Cucumber Slaw Salad

Excellent as a side with salmon burgers –use your own recipe or try the one below.

We also like this in fish tacos.

1 medium cucumber, peeled, seeded and julienned

1/2 tsp. salt

3-4 julienned radishes

1 large carrot, peeled and julienned

2 tsp. lime juice

1 Tbsp. olive oil

Snipped parsley and/or cilantro—a couple of tsp. or a Tbsp., to your taste

Put the julienned cucumber in a strainer and toss with salt. Allow to drain over a bowl for 15-30 minutes. Squeeze out any excess moisture gently with the back of a spoon. Rinse, drain again and pat dry. Toss with other ingredients; refrigerate.

Salmon Burgers:

Makes 4 ample burgers

1 tsp. white wine vinegar

1/2 tsp. honey

1 tsp. chopped hot chili pepper

1 egg white

1 Tbsp. soy sauce

1 tsp. sesame oil

Zest of 1 lime + 1 Tbsp. lime juice

1 lb. skinless salmon filet, chopped into 1/4” pieces

3/4 c. panko (or other crispy bread crumbs), divided

2-3 Tbsp. finely chopped green onion

1 clove garlic, minced

Salt and pepper

Olive oil


Preheat oven to 400.

Whisk together the vinegar, honey, pepper, egg white, soy sauce, sesame oil, lime zest and juice. Combine with the salmon, 1/4 c. panko, green onions and garlic in a bowl. Season with salt and pepper. Form into four burgers.

Place the other 1/2 c. panko on a plate and coat both sides of each burger with the crumbs. Saute the burgers in an oven proof skillet with 1-2 Tbsp. olive oil over medium heat about 1 minute on each side.

Place skillet in oven for about 3-4 minutes or until the fish is flaking.

Serve hot on toasted buns, topped with cucumber slaw salad.

Recipe created or adapted by Liz Talley, Urban Graze

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