Salmon Burger with Cilantro & Lime Aioli
Serving Size: 4 large patties
Ingredients
1 lb. Wild Caught Salmon, skinless
½ of a lime’s juice
½ cup seasoned bread crumbs
1 egg
5 scallions, diced
½ cup cilantro, roughly chopped
½ teaspoon garlic, minced
Sea Salt
Freshly cracked black pepper
Optional burger toppings: Pepper jack cheese, lettuce, red onion, tomato, avocado
Cilantro- Lime Aioli
½ cup mayonnaise
1 tablespoon dijon mustard
½ tablespoon SKW Garlic Infused Extra Virgin Olive Oil or any olive oil
¼ cup cilantro, chopped
½ teaspoon finely grated lime zest
½ teaspoon garlic, minced
½ teaspoon sea salt
¼ freshly cracked black pepper
½ of a lime’s juice
Instructions:
To prepare Cilantro - Lime Aioli:
1. In medium bowl, add all ingredients for the aioli and mix together until well blended. Add additional salt/pepper to taste and additional lime juice to think out the aioli to your desired likeness. Cover and refrigerate until ready to serve.
To prepare salmon burgers:
Rinse off salmon and pat dry with paper towels. Roughly chop salmon into pieces no larger than the size of dice and toss into large mixing bowl.
Season salmon liberally with salt and freshly cracked black pepper and toss together.
Add lime juice, egg, scallions, cilantro, garlic and bread crumbs to the same bowl and gently mix all ingredients together until well combined.
Form four patties by hand by rolling into a ball, then pressing down until patty until it is about an half inch thick and set aside (Patty molds also work here.)
Heat a non-stick pan and add about two teaspoons of olive oil.
Once heated, add patties to the pan and cook on medium- low heat for about 4 minutes on each side. Optional step: With about 2 minutes of cook time remaining, add pepper jack cheese to patties and let melt.
To build burgers from bottom up:
- Bottom bun
- Generous layer of cilantro lime aioli
- Lettuce
- Salmon patty (with cheese)
- Red Onion, sliced
- Avocado, sliced
- Tomato, sliced
- Top bun with layer of cilantro lime aioli
Enjoy!
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