Ingredients
SLAW:3 cups thinly sliced cabbage1-1/2 cups thinly sliced fennel bulb1 cup thinly sliced cucumber1/2 cup thinly sliced red onion1/4 cup minced fresh cilantro1 jalapeno pepper, seeded and finely chopped1/2 teaspoon salt1/4 teaspoon pepper2 medium ripe avocados, peeled and cubed1/4 cup lime juiceHONEY MUSTARD:1 tablespoon Dijon mustard1 tablespoon honeySALMON BURGERS:1 pound skinless salmon fillets, cut into 1-inch pieces, divided2 tablespoons grated lime zest1 tablespoon Dijon mustard3 tablespoons finely chopped shallot2 tablespoons minced fresh cilantro1 tablespoon reduced-sodium soy sauce1 tablespoon honey3 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper4 hamburger buns, split
Preparation
Place the first eight ingredients in a large bowl; toss to combine. In a small bowl, gently toss avocados with lime juice; add to cabbage mixture. Refrigerate until serving. In a small bowl, mix honey mustard ingredients.
For burgers, place a fourth of the salmon in a food processor. Add lime zest and mustard; process until smooth. Transfer to a large bowl.
Place remaining salmon in food processor; pulse until coarsely chopped and add to puree. Fold in shallot, cilantro, soy sauce, honey, garlic, salt and pepper. Shape into four 1/2-in.-thick patties.
On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°.
Serve on buns with honey mustard; top each with 1/2 cup slaw. Serve remaining slaw on the side.
