by Virginia Anthony
Combine all ingredients in small bowl, mix well. Cover and chill.
Remove woody base and feathery top of fennel bulb; discard base and save feathery top for garnish. Chop bulb in food processor or by hand. Place in bowl; add remaining ingredients. Toss to mix well; cover and chill.
To prepare burgers: with a chef's knife, cut salmon into strips; dice strips crosswise. Chop until texture of raw hamburger. (Do not use food processor.) Place in bowl; add remaining ingredients. with hands, gently mix. Shape into 6 equal size burgers; chill 30 minutes. Coat a heavy non-stick skillet with cooking spray; heat over medium-high heat. Add burgers and cook 3 minutes, turn and top with slice of cheese and cook 3 more minutes. Spread cut sides of muffins with dressing, top with a burger, radicchio or red leaf lettuce, about 2 tablespoons Fennel Slaw and muffin top. Garnish with some of the feathery fennel tops, if desired.
Provided by Bays English Muffins
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