Tonight, while going through the usual routine of, ” Hmm. What to eat, what to eat? “, I finally decided on a burger, a salmon burger. I knew I could take the easy way out, with a quick run to Trader Joe’s frozen food aisle, but I opted for the challenge of making them from scratch. To satisfy my need for spice with a little sweetness I decided to top the burgers with grilled pineapples and a sriracha and honey aioli. Of course , it just would’nt be complete without a few slices of haas avocado, which I literally could eat everyday! Lately, after seeing images I would love to soon forget of the way farm animals are being treated, I’ve decided to start easing into a pescetarian lifestyle. Who knew making ground salmon could be so easy?! I hope you enjoy them as much as I did 🙂
Fresh Salmon Burgers topped with Grilled Pineapple, Avocado, and a Sriacha & Honey Aioli
4 of slices fresh pineapples (grilled)
1 avocado, sliced
1 cup of arugula tossed in lime juice
2 whole wheat burger buns, toasted
Sriracha Honey Aioli
3 tbsp light mayonnaise
1 tbsp sriracha
1 tsp of honey
¼ cup red bell pepper, diced
¼ cup yellow bell pepper, diced
6 tbsp panko
1 clove garlic, minced
1 pound wild salmon fillet
1 large egg, lightly beaten
1 teaspoon fresh lemon juice
¼ teaspoon kosher salt
Olive oil cooking spray
Combine mayonnaise, honey, and sriracha, set aside.
Remove the skin from the salmon, and cut salmon into chunks .
Place in a food processor or
Nutribullet and pulse until it is the consistency of ground meat.
In a medium bowl combine the salmon with the bell peppers, panko and garlic.
In a small bowl, combine egg, lemon juice, and salt; add to salmon mixture, tossing gently to combine. Form mixture into 4 patties and refrigerate at least one hour, this will help the burgers become firm and hold together during cooking.
Lightly coat a grill pan or skillet with cooking spray. Place over medium-high heat until hot. Cook the patties 4 to 5 minutes per side, or until cooked.
Place pineapple slices on the grill pan until you have visible grill marks. Toss arugula in lemon juice left over from the lemon used for the burger. Lightly toast your whole buns by placing them face down on your grill pan. Slice avocado.
Place arugula on top of the bottom bun. Place the salmon burger on top of the arugula. Top salmon burger with sliced avocado, grilled pineapple, and drizzle with Sriracha honey aioli