Grilled Salmon Burgers with Avocado Salsa
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Serves: 4
Ingredients:
1 pound salmon fillet
½ cup panko crumbs (See above substitutes for Paleo, W30 and GF).
1 egg
2 green onions, chopped
½ poblano pepper, seeded and chopped
1 tablespoon fresh lemon or lime juice
½ teaspoon salt
¼ teaspoon pepper
Avocado Salsa:
1 large ripe avocado – peeled, seeded and chopped
½ poblano pepper, seeded and chopped
2 green onions, chopped
1 tablespoon fresh lemon or lime juice
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon salt
Instructions
Skin and chop salmon fillet.
Put in large bowl.
Add panko, poblano,egg, lemon or lime juice, salt and pepper.
Mix well.
(Hint: make a cross on top of the salmon mixture before making into patties to ensure consistent size)
Heat indoor grill pan or outdoor BBQ to medium high heat.
Cook for about 4 minutes on each side until cooked through.
Avocado Salsa:
Combine all ingredients in medium bowl
Top burgers with salsa. Serve with or without bun.
From laughingspatula.com