Pacific Northwest Salmon Burger with Spicy Cherry Ginger Glaze and Fennel-Sprout Slaw - Sutter Home

Ingredients

• 1 fennel bulb, very thinly sliced
• 3 cups bean sprouts
• ¾ cup chopped pecans
• ¼ cup mayonnaise
• ¼ cup Green Goddess salad dressing (store bought)
• 1 tablespoon sour cream
• 8 ounces cherry preserves
• The juice of one lime
• 1 tablespoon minced ginger
• 2 tablespoons good quality balsamic vinegar
• Salt and pepper to taste
• ¼ teaspoon cayenne pepper
• 2/3 cup Panko breadcrumbs
• 1 egg
• 3 tablespoons chopped watercress
• 1 ½ teaspoons fennel seed
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh orange juice
• 2 teaspoons salt
• ¾ tablespoon pepper
• 2 lbs. skinless salmon fillets
• 6 Oat-Wheat Hamburger Buns
• Vegetable oil, for brushing on the burgers and the grill rack (grilling non-stick spray is fine as well)