Toss together mango, red onions, jalapeno, cilantro, lime juice, and cumin in a medium bowl. Cover and chill until ready to serve. Combine cabbage and coleslaw dressing in another bowl. Cover and chill until ready to serve.
Blackened salmon, meet burger.
Servings and Ingredients
|½ mango, peeled, pitted, and chopped|
|1 tbsp. Hy-Vee Short Cuts red onions, finely chopped|
|1 ½ tsp. jalapeno pepper, seeded and chopped|
|1 tbsp. fresh cilantro, finely chopped|
|1 ½ tsp. fresh lime juice|
|1 dash(es) Hy-Vee ground cumin|
|1 c. red cabbage, finely shredded|
|2 tbsp. bottled coleslaw dressing|
|1 (1-lbs.) boneless skinless salmon fillet|
|⅓ c. Hy-Vee plain panko breadcrumbs|
|2 tbsp. Traeger blackened Saskatchewan rub|
|½ c. Hy-Vee Select chipotle mayo|
|4 Hy-Vee Bakery onion hamburger buns, split and toasted|
Things To Grab
- 2 medium bowls
- Food processor
- Charcoal or gas grill
- Meat thermometer
Cut salmon into large pieces. Combine salmon, panko, and rub in a food processor. Cover and process into 1/4-inch pieces, stopping to scrape down sides of processor as needed. Form mixture into 4 patties.
Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium heat (350 degrees). Grill salmon patties 8 to 10 minutes or until cooked through (165 degrees).
To assemble, spread 1 tablespoon mayo on bun tops and bottoms. Place burgers on bun bottoms; top with cabbage and mango minutes. Add bun tops.
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 75mg
- Sodium: 1150mg
- Total Carbohydrates: 48g
- Protein: 30g