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)
- 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
- 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
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.
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.
- 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
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.