|5 min||12 min||3|
|454 gm||Atlantic salmon, wild|
|2 tbsp||Chipotle chiles in adobo sauce, La Costena (chopped)|
|1 tbsp||Whole grain mustard|
|1/2 whole lime(s)||Lime peel (zest)|
|1/4 tsp||Black pepper|
|1 tbsp||Extra virgin olive oil|
1. Combine salmon, chipotle chiles, mustard, lime zest, salt and pepper in a food processor and pulse for 30 seconds to combine. If no food processor is available, finely dice the salmon in a large mixing bowl and combine everything together and mix. Divide into burger patties.
2. Preheat oil in non-stick skillet on medium for 1 minute. Sear burgers for 3-4 minutes on each side until golden brown and cooked through. Serve with mango salsa for an extra burst of flavour. Enjoy!
Never eat seafood that is raw, or not cooked through. Internal temperature of fish should be 158F or 70C degrees and for shellfish 165F or 74C degrees.
High in omega-3s important for heart, brain and hormone health.