Thursday, June 12, 2014

Salmon Burgers with Avocado Aioli

Growing up, we didn't have a ton of money, and we usually ate from a very short list of menu items each week. My Mom offered up tacos, spaghetti, macaroni and cheese, and chili dogs for dinner regularly. She had a few other items in her holster that were simple, but special. Meatloaf was one of them. When asked the question, "What would you have for your last meal?" I typically answer, "My Mother's meatloaf". Another one was Salmon Patties. She adapted the recipe from my Grandmother (who is a wonderful and traditional cook) and maybe made a few alterations. Made up of canned salmon, eggs, seasonings, and not much else. Much like the meatloaf, they were served with ketchup.

I crave those patties often. When I was traveling and living away from home, there came a few times when I found myself at the grocery store, buying cans of salmon and running home to cure my craving. Everyone can relate to this- it's a meal that brings me back to my childhood. It makes me feel like I'm a kid again. I remember playing outside all day with the neighbor kids then returning home for dinner. When I walked in the house, you could smell food cooking and feel the warmth that the stove puts off. Usually, I was walking towards the dinner table hoping it would be salmon patties, that meatloaf, or my other favorite, goulash. They always tasted the same. They always tasted like Mom made them.

Yesterday, the craving returned. However, my taste buds and diet have changed dramatically since Mom was cooking for me. It made me think of one of my favorite lunch spots in Jackson Hole, WY called Betty Rock. They had a killer Asian-inspired salmon burger. Last night I put the two ideas together and made magic happen. My Salmon Burgers with Avocado Aioli turned out awesome! I used a new brand of gluten-free wraps that I've fallen in love with and served them with roasted potatoes. The organic ketchup was saved for the potatoes.

Salmon Burgers
4 Cans of wild caught salmon
1/2 Cup green or red onions, chopped
1 Tablespoon soy sauce or tamari
Zest of 1 lime
Juice of 1 lemon
2 Eggs
Pinch of fresh or ground ginger
Coconut Oil for cooking

  • Preheat your oven to 420 
  • Mix all ingredients in a bowl until thoroughly combined. Divide into 4-5 equal parts and pat down like a burger patty. 
  • In a cast-iron skillet (or any skillet) heat a generous amount of coconut oil over medium-high heat. 
  • Place the patties in the heated skillet and cook for 3 mintutes. 
  • Flip the patties and cook for 3 minutes 
  • Place the patties on a baking sheet and finish cooking in the oven for 5 minutes. 
  • Serve on a gluten-free wrap or bun with your choice of toppings. I used lettuce, tomato, red onion, and avocado aioli. They'd be great with cabbage, pickled cucumbers, grated carrots, or even grilled pineapple. 

Avocado Aioli
1 Avocado 
1/2 Cup Vegenaise 
1 handful of chopped fresh cilantro 
Juice and zest of 1 lime 
1 teaspoon ground coriander 
1 teaspoon sriracha 

  • Everything in a food processor, blender, or bullet until well combined and smooth 

"Wifey tip"- I put my Husband's Salmon Burger on a whole wheat ciabatta roll and added bacon. He loved it! 

Gluten-free tip- I'm totally obsessed with these gluten free "Sandwich Petals" I found in my local Organic market. A must-try! 

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