Salmon Burger with Mango Avocado Salsa
By KitchenAid
Images
Serves
Makes 4 servings
Ingredients
- Mango Avocado Salsa:
- 1 cup peeled and cubed mango
- 1 jalapeño pepper, seeded and quartered
- 1 avocado, peeled and diced
- ¼ cup finely chopped red onion
- ¼ cup cilantro, chopped
- ½ teaspoon sea salt
- Juice of 1 lime
- Salmon Burgers:
- 1 pound salmon, skin removed, cut into 2" pieces
- ⅓ cup finely chopped red onion
- 1 large egg, beaten
- 1 tablespoon horseradish or Dijon mustard
- 3 teaspoons lemon zest
- 1 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- 1-2 tablespoons olive oil
- Toasted buns or lettuce cups
Procedure
Attach KitchenAid® Metal Food Grinder Attachment with coarse grinding plate to Stand Mixer. Position a medium bowl under attachment. Turn to Speed 4 and grind mango and jalapeño. Gently stir in remaining salsa ingredients. Refrigerate until ready to use. Can be made 2 hours ahead.
Place salmon on a parchment lined baking sheet and freeze 20 minutes. Attach clean food grinder to stand mixer with coarse grinding plate. Position mixer bowl under grinder, turn to speed 4 and grind salmon. Remove food grinder and attach flat beater and mixer bowl to mixer. Add red onion, egg, mustard, lemon zest, salt and black pepper. Using a ½-cup measure, shape into 4 (½-inch thick) patties. Place on parchment lined baking sheet and chill 10 minutes.
Heat 1 tablespoon oil in large skillet over medium high heat. Cook salmon burgers in batches, 3 to 4 minutes per side until cooked through, adding remaining oil as needed. Serve immediately on toasted buns or in lettuce cups with mango avocado salsa.
Place salmon on a parchment lined baking sheet and freeze 20 minutes. Attach clean food grinder to stand mixer with coarse grinding plate. Position mixer bowl under grinder, turn to speed 4 and grind salmon. Remove food grinder and attach flat beater and mixer bowl to mixer. Add red onion, egg, mustard, lemon zest, salt and black pepper. Using a ½-cup measure, shape into 4 (½-inch thick) patties. Place on parchment lined baking sheet and chill 10 minutes.
Heat 1 tablespoon oil in large skillet over medium high heat. Cook salmon burgers in batches, 3 to 4 minutes per side until cooked through, adding remaining oil as needed. Serve immediately on toasted buns or in lettuce cups with mango avocado salsa.
Salmon Burger with Mango Avocado Salsa
By KitchenAid
Serves
Makes 4 servings
Ingredients
- Mango Avocado Salsa:
- 1 cup peeled and cubed mango
- 1 jalapeño pepper, seeded and quartered
- 1 avocado, peeled and diced
- ¼ cup finely chopped red onion
- ¼ cup cilantro, chopped
- ½ teaspoon sea salt
- Juice of 1 lime
- Salmon Burgers:
- 1 pound salmon, skin removed, cut into 2" pieces
- ⅓ cup finely chopped red onion
- 1 large egg, beaten
- 1 tablespoon horseradish or Dijon mustard
- 3 teaspoons lemon zest
- 1 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- 1-2 tablespoons olive oil
- Toasted buns or lettuce cups
Procedure
Attach KitchenAid® Metal Food Grinder Attachment with coarse grinding plate to Stand Mixer. Position a medium bowl under attachment. Turn to Speed 4 and grind mango and jalapeño. Gently stir in remaining salsa ingredients. Refrigerate until ready to use. Can be made 2 hours ahead.
Place salmon on a parchment lined baking sheet and freeze 20 minutes. Attach clean food grinder to stand mixer with coarse grinding plate. Position mixer bowl under grinder, turn to speed 4 and grind salmon. Remove food grinder and attach flat beater and mixer bowl to mixer. Add red onion, egg, mustard, lemon zest, salt and black pepper. Using a ½-cup measure, shape into 4 (½-inch thick) patties. Place on parchment lined baking sheet and chill 10 minutes.
Heat 1 tablespoon oil in large skillet over medium high heat. Cook salmon burgers in batches, 3 to 4 minutes per side until cooked through, adding remaining oil as needed. Serve immediately on toasted buns or in lettuce cups with mango avocado salsa.
Place salmon on a parchment lined baking sheet and freeze 20 minutes. Attach clean food grinder to stand mixer with coarse grinding plate. Position mixer bowl under grinder, turn to speed 4 and grind salmon. Remove food grinder and attach flat beater and mixer bowl to mixer. Add red onion, egg, mustard, lemon zest, salt and black pepper. Using a ½-cup measure, shape into 4 (½-inch thick) patties. Place on parchment lined baking sheet and chill 10 minutes.
Heat 1 tablespoon oil in large skillet over medium high heat. Cook salmon burgers in batches, 3 to 4 minutes per side until cooked through, adding remaining oil as needed. Serve immediately on toasted buns or in lettuce cups with mango avocado salsa.