Chipotle Salmon Burgers, Avocado Crema, Pico de Gallo & Kale Salad

Posted by on May 23, 2012 in Fish, fish, Salads, Sauces | 12 comments

Salmon Burgers Mexicale topped with Avocado Crema & Pico de Gallo and Kale Salad by Jill Mant

SaucyCooks 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
5.0 from 2 reviews
Recipe type: Entree and Salad
Author: Jill Mant~a SaucyCook
Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Serves: 2
Light and healthful dinner, easy to make and bursting with flavor. What more can you ask for? MAKE THIS DINNER!
  • 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
To Make the Salmon Burgers:
  1. 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.
  2. Form into patties. They will be “sticky”. Place on plate or board and put in refrigerator for at least 30 minutes.
  3. 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.
To Make the Salsa:
  1. Chop the tomato into a fine dice, add onions, cilantro, jalapeno and stir to combine.
To Make the Crema:
  1. Mash the avocado with a fork.
  2. Stir in all other ingredients to combine.
  3. When ready to serve, put a heaping tablespoon of crema on the burger and top that with a spoon of salsa.
To Make The Kale Salad:
  1. Bring a large pot of water to a boil.
  2. Prepare an ice water bath for the kale.
  3. Plunge kale into the boiling water for 30 seconds, remove with tongs to ice water bath.
  4. Tear blanched kale into bite size pieces.
  5. Whisk ginger, vinegar, mandarin orange juice and sesame oil in a small bowl to combine.
  6. Toss kale with dressing and sesame seeds. Prepare to convert kale haters!



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  1. 5-23-2012

    Can’t wait to see the seminar photos!

  2. 5-24-2012

    That is what I wold call a special salmon recipe. I am sure to try this soon! Fantastic. Thank you for your visit; love your blog.

    • 5-24-2012

      Thank you for your visit and your kind comments Rita. Can I just say “Right back atcha”? I think the chocolate cake on your lovely blog would be a fabulous finish to this meal!

  3. 5-24-2012

    I still couldn’t fall in love with kale. But that burger sound absolute delicious and flavorful.

    • 5-24-2012

      Oh you may just have to try this one. I have converted two Kale haters with it!! The burger was yummy and I appreciate your comments and your visit.

  4. 5-24-2012

    I’ve read a few excellent stuff here. Definitely worth bookmarking for revisiting. I surprise how so much effort you put to create one of these magnificent informative web site.

  5. 6-15-2012

    These look so delicious! I’ll definitely be trying these soon :)

    • 6-15-2012

      Oh do come back and let me know if you like them as much as I did! Thanks for visiting Monica!

  6. 6-27-2012

    I can’t decide which part of this meal sounds the best – the smoky salmon burger, the avocado crema or the kale salad. Fantastic meal!

    I’d love for you to share this recipe (and any of your other favorite avocado recipes) in the avocado link-up/giveaway that I’m hosting with Kristen of Dine & Dish right now.

    • 6-27-2012

      Thanks Dara! Will certainly do that! I’m also publishing avocado-coconut ices with basil and mint this Friday. I’ll share that with you and Kristen as well.

  7. 7-17-2012

    Hmm is anyone else experiencing problems with the images on this blog loading?

    I’m trying to find out if its a problem on my end or if it’s the blog. Any responses would be greatly appreciated.

    • 7-17-2012

      We haven’t been having problems as far as I know but I’ll look into it….thanks for the heads up.

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