I've been looking forward to trying a salmon burger for quite some time and this one did not disappoint!
Mayonnaise:
1 Tbl chopped fresh cilantro
3 Tbl light mayonnaise
2 Tbl finely chopped fresh mango
1 Tbl finely chopped fresh pineapple
1/8 tsp finely grated lime rind
Burgers:
1/3 cup chopped green onions
¼ cup chopped fresh cilantro
1 Tbl finely chopped chipotle chile, canned in adobo sauce
2 tsp fresh lime juice
¼ tsp salt
1 (1 ¼ lb) salmon fillet, skinned and cut into 1” pieces
To prepare mayonnaise, combine first 5 ingredients in a food processor or blender; process until smooth. Transfer to a bowl; cover and chill.
To prepare burgers: place onions, ¼ cup cilantro, chile, and juice in a food processor; process until finely chopped. Add salt and salmon; pulse 4 times or until salmon is coarsely ground and mixture is well blended.
Divide salmon mixture into 4 equal portions; shape each portion into a 1” thick patty. Cover and chill for 30 minutes.
Heat grill pan over medium-high head. Coat pan with cooking spray. Add patties to pan; cook 6 minutes on each side or until desired degree of doneness.
I also made a Summer Corn Salad - not as impressed, but still tasty.
1 Tbls lime juice
¼ tsp salt
¼ tsp hot pepper sauce
5 tsp olive oil, divided
1 ½ cups fresh or frozen corn, thawed
1 ½ cups cherry tomatoes, halved
½ cup finely chopped cucumber
¼ cup finely chopped red onion
2 Tbl minced fresh basil OR 2 tsp dried basil
¼ cup crumbled feta cheese
In a small bowl, whisk the lime juice, salt, pepper sauce and 4 tsp oil; set aside.
In a large skillet, sauté corn in remaining oil until tender. Transfer to a salad bowl; add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat. Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.
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