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.
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
4 English muffins
4 butter lettuce leaves
How to Make It
To prepare mayonnaise, combine first 5 ingredients in a food processor or blender; process until smooth. Transfer to a bowl; cover and chill.
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.
Divide salmon mixture into 4 equal portions; shape each portion into a (1-inch-thick) patty. Cover and chill 30 minutes.
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.
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.
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 doubled the recipe for a recent dinner and probably shouldn't have doubled the chilis. It was realllllly spicy. Too spicy. I have found if you make in advance and then refrigerate, they do actually hold up on the outdoor grill (over a piece of foil). But I'm just not sure it's worth all of the preparation.
Love this recipe -- have made it several times, just as written. Some kind of grill pan is important, as these are very moist and can easily fall apart. Other than green salad, any ideas of accompaning dishes?
The ingredients in this recipe are things I love...chipotles, mango, cilantro. I was so disappointed with the outcome -- boring. I'll be going back to the salmon patty recipe I've been using for years.
This was fantastic! I added a whole chopped chipotle chili in adobo sauce to it and left out the sauce. Served this on an English muffin with some tomato slices. The husband raved about it. I'll be making this again for sure!
This is a great recipe -- my family really liked it, including my son and daughter-in-law who have very high standards and eat mainly seafood.
In addition to tasting great and being simple to make, it is very convenient to be able to make the patties up to 8 hours in advance, and then prepare them very quickly when needed.
Served with fresh pinapple and a green salad, this made a lovely late-evening supper.
I just made these tonight and followed the recipe to a T and they came out great! The only thing I changed was used a different type of roll. I will definitely make these again! Worth the little extra bit of time for sure!
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