Salmon Burgers Mexicale topped with Avocado Crema & Pico de Gallo and Kale Salad by Jill MantSaucyCooks has joined Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission; you should too!
Today was just another day in paradise! Margo is leaving for a food styling and photography seminar in France tomorrow-poor baby-and we had just a few last minute things to accomplish together. Like getting our newsletter out which, prior to today, I knew not how to do. We sat outside on my patio for lunch, soaking up the sunshine and admiring my newly potted heirloom tomato, oregano, mint, and cilantro plants, while we polished off the remaining salmon and mango ceviche over organic baby spinach with a side of mole in corn tortillas. After she left I still had a laundry list of things to do but I couldn’t resist taking my dog, Mack, on a quick hike to enjoy the majesty of the Rocky Mountains in the Spring.
I wish I could share some photos of the creek he rolled in, or the beautiful birds we saw, or the mountains viewed from the large pond we strolled around, but as it was I had to tuck my car keys into my bra, so even toting my iPhone was not happening. Damn yoga pants-no pockets!
Anyhoo, for me the beauty of nature always instills feelings of hope and gratitude and the grace of Spirit or God or whatever one chooses to call that force that envelops and inspires us. Today was no different. I thought about something I had heard from Wayne Dyer as he and I had driven to the spot I parked the car at. Yes, I know, you thought he lived in Maui but for the past few weeks he has been living in the dash of my car!
Of the many things he had to say which moved me, the one I meditated on while soaking in the scents, sounds and scenery on Mack’s and my walk was that we don’t get what we pray for, we get what we give. I love this concept and it is one that I want to keep in the foreground of my mind. Especially when I feel insecure about finances, or I am indulging in any of the other thoughts that don’t serve me.
But today I feel wonderful. Full of energy, hope, faith, passion and love. Perhaps it is all of the fish oil I have been ingesting, as we have had salmon three of the past four nights. I also ate the left over Salmon and Mango Ceviche for lunch the past two days to boot!
I never get sick of it and last night’s salmon burger’s were amazing. Do tell me if you try them and you like them as much as the Brit and I did. If you don’t care for them, please don;t kill my fish oil buzz by telling me!
I had seen an Avocado Crema on The Foodie Physician‘s blog and it sounded so good. The Kale Salad was swiped from Whipped, the only change I made was to use Rice Wine Vinegar and 2 Tbsp of Mandarin Orange Juice.
|Chipotle Salmon Burgers, Avocado Crema, Salsa & Kale Salad||
- For the Salmon Burger:
- 3/4 lb boneless, skinless Salmon
- 1-2 Chilies in Adobo
- 2 Scallions, white part with just a little green
- 16-18 2 inch pieces Asparagus Stalks
- 1/3 cup Cilantro
- 1.5 oz. Goat Cheese with Fig (you can use plain if you would like)
- Himalayan Pink Salt to taste
- For the Pico de Gallo:
- 1 ripe Tomato
- 1 1/2 Tbsp finely chopped Onion
- 1 Tbsp chopped Cilantro
- 1/3 finely chopped Jalapeno, seeded
- For The Avocado Crema:
- 1/4 ripe California Avocado
- 1 Tbsp Plain Yogurt
- 1 tsp Lime Juice
- 1/4 tsp Chipotle Powder
- For the Kale Salad:
- 1 bunch Kale, stems in tact
- 1 Tbsp grated Ginger
- 1 Tbsp Rice Wine Vinegar
- 2 Tbsp Mandarin Orange Juice
- 1 Tbsp Sesame Oil
- 2 Tbsp Toasted Sesame Seeds
- Place all ingredients in the bowl of a food processor and pulse until chopped and combined. You want to see some smaller “Chunks” in the meat mixture.
- Form into patties. They will be “sticky”. Place on plate or board and put in refrigerator for at least 30 minutes.
- When ready to cook, heat a cast iron griddle pan over high heat. Spray lightly with oil and sear the patties on each side. They will cook in about 3 minutes per side.
- Chop the tomato into a fine dice, add onions, cilantro, jalapeno and stir to combine.
- Mash the avocado with a fork.
- Stir in all other ingredients to combine.
- When ready to serve, put a heaping tablespoon of crema on the burger and top that with a spoon of salsa.
- Bring a large pot of water to a boil.
- Prepare an ice water bath for the kale.
- Plunge kale into the boiling water for 30 seconds, remove with tongs to ice water bath.
- Tear blanched kale into bite size pieces.
- Whisk ginger, vinegar, mandarin orange juice and sesame oil in a small bowl to combine.
- Toss kale with dressing and sesame seeds. Prepare to convert kale haters!