salmon-cakes

Last week, Kevin and I dined on chipotle salmon burgers, mambo rice, and salad with avocado – delish! First, let me tell you about the salmon burgers. My mom found this recipe in Cooking Lite magazine.

CHIPOTLE SALMON BURGERS:

Shape the patties up to eight hours in advance, and cook just before serving. Use a grill pan or nonstick skillet to cook them since they may not hold up on a standard grill. If you have a mini food processor, use it to prepare the mayonnaise mixture. You can use regular hamburger buns instead of English muffins. *Note: We ate ours without the bread and they were delicious. Yield: 4 servings (serving size: 1 burger)

 

Ingredients

Mayonnaise Sauce:

  • 1  tablespoon  chopped fresh cilantro
  • 3  tablespoons  light mayonnaise
  • 2  tablespoons  finely chopped fresh mango
  • 1  tablespoon  finely chopped fresh pineapple
  • 1/8  teaspoon  finely grated lime rind

Burgers:

  • 1/3  cup  chopped green onions
  • 1/4  cup  chopped fresh cilantro
  • 1  tablespoon  finely chopped chipotle chile, canned in adobo sauce
  • 2  teaspoons  fresh lime juice
  • 1/4  teaspoon  salt
  • 1  (1 1/4-pound) salmon fillet, skinned and cut into 1-inch pieces
  • Cooking spray
  • 4  English muffins
  • 4  butter lettuce leaves

 

Preparation

 

1. To prepare mayonnaise, combine first 5 ingredients in a food processor or blender; process until smooth. Transfer to a bowl; cover and chill.

2. To prepare burgers, place onions, 1/4 cup cilantro, chile, and juice in a food processor; process until finely chopped. Add salt and salmon; pulse 4 times or until salmon is coarsely ground and mixture is well blended.

3. Divide salmon mixture into 4 equal portions; shape each portion into a (1-inch-thick) patty. Cover and chill 30 minutes.

4. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 6 minutes on each side or until desired degree of doneness.

5. Wipe skillet with paper towels; recoat with cooking spray. Place 2 muffins, cut sides down, in pan; cook 2 minutes or until lightly toasted. Repeat procedure with cooking spray and remaining muffins.

6. Place 1 muffin bottom on each of 4 plates; top each serving with 1 lettuce leaf and 1 patty. Spread about 1 tablespoon mayonnaise mixture over each patty; place 1 muffin top on each serving.

MAMBO RICE:

I discovered mambo rice when watching an episode of Guy’s Big Bite on Food Network featuring Guy Fieri. I’ve served this at a few get-togethers and it’s always a hit. The recipe says it makes 4 servings, but I don’t think that’s accurate. I cut the recipe in half and we still had a lot left over.

Ingredients

 

  • 2 cups water
  • 1 1/2 cups chicken stock
  • 2 cups rice
  • 1 cup chopped Italian parsley
  • 1/2 cup chopped cilantro leaves
  • 4 tablespoons minced garlic
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt, to taste
  • 2 teaspoons freshly ground black pepper

 

Directions

Add water, chicken stock and rice to a rice cooker. Cook until al dente.

Combine all other ingredients in a bowl.

Remove rice from cooker and toss, separating with fork. Once rice is separated, slowly add the blended mixture.

ENJOY! 🙂

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