Salmon Burgers with Avocado Salsa
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Serves 6.
Ingredients:
Salmon Burgers
1 lb salmon filet (skin removed)
1 cup fresh breadcrumbs (see note)
1/4 cup chopped cilantro
1 egg
1/4 cup mayonnaise
1 tbsp lemon juice
1 tsp mustard
salt, pepper
olive oil for greasing the pan or grill
Avocado Salsa:
1 large avocado, chopped
1/3 cup chopped red onion
1 chile pepper, seeded and diced
1/4 cup chopped fresh cilantro
1 lime, juiced
1 tbsp extra virgin olive oil
salt and pepper
Instructions:
Salmon Burgers:
Chop the salmon filet into small pieces (about 1/4 inch) and transfer it into a medium mixing bowl.
Gently stir in the rest of the ingredients. Let the mixture rest for 5-10 minutes.
Heat a little oil in a large non-stick grill pan over medium heat. Divide the salmon mixture into 6 and form neat patties (I used a 1/2 cup as a measure). Fry/grill the patties until browned on both sides and just cooked through; about 4 minutes on each side.
Avocado Salsa:
Combine all the salsa ingredients together and mix well.
Recipe Notes
Note: I prefer to use use fresh breadcrumbs, although you may use Panko instead. To make a cup of fresh breadcrumbs, just place 4 slices of slightly stale (at least one-day old) bread in a food processor and process until breadcrumbs form. Italian or regular white bread will work the best for this recipe.
Slightly adapted from a recipe from cooktoria.com