Oh salmon how I love thee. Mr. W. however does not feel the same. That is, unless I cook it up like this. Luckily I am a big fan too. This recipe came about during the summer two years ago and has been a staple in our house ever since. Living on an island you cook a lot on the BBQ. Sometimes it's just too hot to turn on your oven, but who doesn't love a good outdoor picnic? These burgers are perfect to pop on the grill and I can now officially say that they are great from a skillet too. I keep a few of these in the freezer during the summer just in case of a last minute BBQ. So here you go...salmon burgers even for those who do not love salmon!
Makes approximately 4 burger patties
For the burgers you will need:
2 Cups of chopped boneless & skinless wild salmon (aprox. 440g or 4 small steaks)
1 Cup cooked white quinoa
2 Scallions chopped
1/3 Cup cilantro chopped
1/4 Cup red onion chopped
1 Tablespoon fresh grated ginger
1 Tablespoon amino acid (or soy sauce/tamari)
1 Lime zest
1 Chili minced (optional)
Knob of coconut oil for frying
For the Guacamole you will need:
1 Mango diced
2 Ripe avocados
1/4 Cup cilantro roughly chopped
1/4 Cup red onion
Juice of a fresh lime
Salt & Pepper to taste
Cover and set aside in the fridge until you are ready to make the burgers. Next, make your guacamole.
Combine all guacamole ingredients into a bowl and gently blend using the back of a fork. Thats it! Cover and set aside in the fridge until ready to serve. You can make this a few hours in advance but it looks and tastes better fresh.
Now it's time to make the burgers. Form your salmon mixture into even patties. Melt a knob of coconut oil in a skillet and place patties into pan. Cook on each side for approximately 4 minutes or until the patty looks golden brown.
Serve atop a salad or in a bun. Just make sure you add a large dollop of the guacamole!
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