Cilantro Avocado Mayo on Salmon Burgers…

Cilantro is one of my favorite herbs. The flavor will take most any dish to a new level. Every year I grow some in my garden, I usually end up killing it but it doesn’t stop me from trying.

 I use mayo, but it is not my favorite thing, and don’t even get me started on my dislike for Miracle Whip. However, if I doctor mayonnaise up with other flavors it is not too bad, so when I found this recipe I was excited. The mix of flavors makes a nice cream sauce that pops on your taste buds!

I did not put in a measurement forthe avocado. I start with 2 tablespoons of rough chopped avocado, adding if I need to. The reason is to start small, is you just want a taste of avocado, if you add too much at one time, you might as well loose the mayo and make guacamole.

I would also suggest you make the mayonnaise a few hours ahead of serving if you can. This will give the flavors a chance to marry.

For the Cilantro Mayo:

½ cup mayonnaise

2 clove garlic, minced

½ cup cilantro, chopped fine

Avocado

1/8 to ¼ teaspoon cayenne pepper

squeeze of lemon



For the Salmon Burgers:

14 to 15 ounce can Alaskan salmon, drained,bones removed and flaked

¾ cup Panko crumbs

1 clove garlic, minced

1/2c green onions, thinly sliced

2 egg whites

1 ½ teaspoons of Djion-mustard

2 teaspoons fresh lemon juice

 

Directions:

Mayo

Combine all ingredients in a bowl, canpulse in a food processer if you wish. Refrigerate until ready to use.

 

SalmonBurgers

Combine lemon juice and mustard in abowl

In separate bowl, combine the panko,salmon, green onions and garlic

Add in mustard mix combine well

Add in egg whites, stir until wellblended

Form into 4 patties

Grill on lightly oiled grill or sauté ina skillet until golden brown.

 

Serve on burger bun with lettuce,tomato slices and avocado-cilantro mayo

Chili Con Cupcake…

Portion control is the one of the most difficult things to control. When we go out to eat, we are served a plate that is anywhere from two to four portions. If you follow any type of diet plan most suggest that you cut the amount in two and place in a to go box even before you start eating.

Almost a decade ago when I did Weight Watchers, I started using half and whole cup measuring cups to portion out the servings. I still use this method today; it comes in quite handy for keeping track of how much food is being placed on your plate. When we first started doing that, my husband would stand over me in disbelief of actually how much food is in a cup.  1 cup of green beans takes up a lot of real-estate on your plate!

If you are watching your portion sizes and want to try something different for presentation, you might like the idea of cooking in muffin tins. The recipe today came from the February edition of FamilyFun. After baking, you can top each “cupcake” with sour cream, green onions, and a dot of guacamole.  

Want the Recipe? Click Here!