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

Salmon Teriyaki...

I took this recipe from my Celebrate Virginia Cookbook.
The Teriyaki sauce is made from scratch instead of opening a jar.
I prefer to use low sodium soy sauce. I think using low sodium the sauce it a bit sweeter, it is personal choice item.
If you are in a time crunch, make the sauce a day ahead of time, and then re-warm it before use.


Ingredients:
1. 1/2 cup packed brown sugar
2. 1/4 cup soy sauce
3. 1/4 cup water
4. 2 Tablespoons fresh lemon juice
5. 4 salmon steaks
6. lemon slices

Directions:
In a medium to large skillet (big enough to hold the salmon snugly) mix the first four ingredients together.
Boil mixture, until the sugar is melted, stir occasionally.
Add salmon steaks, cover and reduce heat for 5 to 6 minutes per side
Remove salmon to a platter and keep warm
Boil sauce for about 4 minutes or until sauce has thickended.
Drizzle sauce over the steaks and garnish with the lemon slices