Blue Port Salmon Burger with Peach Salsa

Recipe Courtesy of Linda Bonwill, grand prize winner of Swap It or Top It 2013

 

Serving Size: approx. (4) – 6 oz burgers

Ingredients:

1 lb salmon steaks
1 cup portabello mushrooms, chopped fine
4 ozs blue cheese crumbles
1/4 cup scallions, chopped fine
3 large basil leaves, chopped
1 lemon, zest and juice (divided)
salt and pepper, to taste
olive oil, for sautéing
4 whole grain buns, toasted

Peach Salsa:

2 large peaches, ripe and peeled
1/2 cup grape tomatoes, sliced
1/4 cup red cherry peppers, chopped fine
1/4 cup red onion, chopped
3 basil leaves, chopped
juice from lemon
salt and pepper, to taste

Directions:

  1. In food processor, pulse salmon. Add to mixing bowl.
  2. Add mushrooms, blue cheese, scallions, basil, lemon zest, salt and pepper. Fold and divide into individual patties.
  3. Lightly coat a non stick sauté pan with olive oil, heat on medium/low. Place patties in pan and sauté until brown on one side. Flip and sauté other side. Approx. 5 mins on each side.
  4. To make salsa: Add all ingredients in medium size bowl, toss. Serve on top of patties in buns.

 

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