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1
For the coleslaw: In a large bowl toss shredded cabbage and carrots together with salt.
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2
Pour the mixture into a colander and let it rest in the colander over a deep bowl.
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3
Put the colander/bowl stack into the refrigerator and refrigerate for one hour to allow cabbage to wilt and release excess moisture.
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4
Rinse cabbage and carrots well with water and pat dry with paper towels.
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5
Place in a large bowl.
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6
In small bowl whisk together mayonnaise, rice vinegar, pepper and onions.
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7
Pour mayonnaise mixture over the cabbage and fold everything together.
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8
Refrigerate until ready to serve.
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9
Keeps for up to two days.
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10
For the burgers: Heat your grill to medium-high heat.
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11
Pat salmon steaks with paper towels.
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12
Sprinkle salmon filets with salmon seasoning.
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13
Spray a sheet of foil with nonstick cooking spray.
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14
Place salmon filets onto the foil.
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15
Place the foil on the grill, cover the grill and allow salmon to cook until medium-rare.
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16
This will take about 9 minutes.
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17
Remove salmon from grill and tent with foil.
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18
Rest for 5 minutes.
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19
Toast burger buns, spread your favorite tartar sauce over the buns.
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20
Place one fillet per bun and top with prepared coleslaw.
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21
Promptly devour!
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22
!
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23
*Note: Coleslaw recipe adapted from Americas Test Kitchen Creamy Coleslaw.
