Sesame Oil & Blood Orange Olive Oil Salmon Burgers with Pineapple RingsMissy - Blissbranding Digital Specialist
1 can (good quality) salmon
3/4 cup panko breadcrumbs, divided use
1/3 cup (light) mayonnaise
2 shallots (or 3 scallions)
2 carrots, peeled and cut into chunks
1 tsp. minced fresh ginger
1 clove minced garlic
1 egg, lightly beaten
1 Tbsp. Coronado Taste of Oils Sesame Oil
Salt & pepper to taste
4 rings fresh pineapple, cored and cut
1/4 to 1/3 inch thick slices
2 Tbsp. Coronado Taste of Oils Blood Orange Olive Oil
4 toasted rolls.
Romaine, avocado and tarter sauce for serving.
In a food processor, add the carrots, shallots, scallions, garlic and ginger.
Pulse until finely chopped.
Add the mayo, egg and 1/4 cup panko, pulse until combined.
Add the salmon and pulse just until combined.
Form into 4 patties.
Using remaining 1/2 cup panko, sprinkle onto both sides of patty and press lightly to adhere.
Place into refrigerator to firm up for about 30 minutes.
Meanwhile, brush the pineapple rings with Coronado Taste of Oils Blood Orange Olive Oil and grill over medium high heat until grill marks appear.
Add a little more Coronado Taste of Oils Blood Orange Olive Oil to the pan and cook salmon patties until golden brown.
To serve, spread rolls with tarter sauce, add avocado slices, salmon patty and pineapple ring.
Top with romaine and top of roll.