Its amazing how much you can fit into a weekend if you try. We were pretty busy, with lots of food, drinks, friends and sun…plus we celebrated our very first wedding anniversary, but we still managed to test, photograph and eat this baby for you. Smokey, sweet, spicy and easy – this salmon burger is perfect for the next time you want to impress. Just brush a bit of agave nectar on each side of your salmon fillets (think honey, without the floral-y-ness – you will find it next to honey at the store) and season with a bit of salt and pepper. Cook the salmon on your outdoor grill or in a griddle pan inside, both would be delicious. Then serve the salmon on top of peppery arugula and smokey chipotle mayonnaise, made with cilantro, lime juice and chipotle peppers in adobo sauce (usually found in the International section of your grocery store). Yum.
Agave Salmon Burgers with Chipotle Mayonnaise
Ingredients
- 2 five ounce center cut salmon fillets, skinned
- 2 tbsp. agave nectar
- salt and pepper
- 1 cup arugula
- chipotle mayonnaise
- 2 rustic bread rolls
- vegetable or canola oil
Method
- Put a grill or frying pan over medium-high heat (or preheat a gas or charcoal grill).
- Brush the pan or grilling rack with vegetable oil to keep the salmon from sticking.
- Brush the salmon on both sides with agave nectar and season with salt and pepper.
- Cook the salmon until cooked through, about 3-4 minutes on each side, transfer the salmon to a plate and allow to rest for a few minutes.
- In the mean time, spread chipotle mayonnaise on the bread rolls and place a handful of arugula on each.
- Top with the salmon and enjoy.
Chipotle Mayonnaise
Ingredients
- 1 chipotle pepper in adobo sauce
- 1 tbsp. adobo sauce
- 1/4 cup cilantro leaves
- 1 cup mayonnaise
- juice of one lime
- salt and pepper
Method
- Add pepper, adobo sauce and cilantro to a small food processor, pulse a few times until the cilantro is roughly chopped.
- Add the mayonnaise and lime juice, then puree. Add salt and pepper to taste.
Note: Depending on how spicy you want your mayonnaise, you may choose to reduce/increase the amount of pepper and adobo you use. The recipe as written is relatively spicy. Also, for any leftovers, chipotle peppers in adobo sauce freeze incredibly well.
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That chipotle mayo on top of this perfectly grilled salmon burger looks perfectly delicious – can’t wait to try it.
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