Grilled Salmon Burgers with Healthified Coleslaw

For the coleslaw:
In a large bowl toss shredded cabbage and carrots together with salt. Pour the mixture into a colander and let it rest in the colander over a deep bowl. Put the colander/bowl stack into the refrigerator and refrigerate for one hour to allow cabbage to wilt and release excess moisture.

Rinse cabbage and carrots well with water and pat dry with paper towels. Place in a large bowl.

In small bowl whisk together mayonnaise, rice vinegar, pepper and onions. Pour mayonnaise mixture over the cabbage and fold everything together. Refrigerate until ready to serve. Keeps for up to two days.

For the burgers:
Heat your grill to medium-high heat. Pat salmon steaks with paper towels. Sprinkle salmon filets with salmon seasoning. Spray a sheet of foil with nonstick cooking spray. Place salmon filets onto the foil. Place the foil on the grill, cover the grill and allow salmon to cook until medium-rare. This will take about 9 minutes.

Remove salmon from grill and tent with foil. Rest for 5 minutes.

Toast burger buns, spread your favorite tartar sauce over the buns. Place one fillet per bun and top with prepared coleslaw. Promptly devour!!

*Note: Coleslaw recipe adapted from America’s Test Kitchen Creamy Coleslaw.