Hawaiian Jalapeno Salmon Burger

Hawaiian Jalapeño Salmon Burger with Sriracha Aioli

Summer wouldn’t be complete without BBQs and burgers. With leftover salmon in the fridge, I was inspired to make a burger that was a spin on classic flavors. I love foods that offer a balance between spicy, sweet, and savory. This burger does just that.

Hawaiian Jalapeño Salmon Burger with Sriracha Aioli

  • Servings: 4
  • Time: 30-40 mins
  • Difficulty: moderate
  • Print

Burgers

  • 1 pound skin-less wild salmon fillet, chilled in the freeze for about an hour
  • 1/4 cup scallions, diced
  • 1-2 jalapeños, minced
  • 2 Tbsp plain Greek yogurt
  • 2 tsp tabasco sauce
  • 1 egg, beaten
  • pinch of coarse salt and black pepper
  • 4 pineapple slices, 1/2 inch thick (core removed)
  • 1 1/2 cups arugula
  • Hamburger buns (I used Udi’s Gluten-free hamburger buns)

Sauce:

  • 1/4 cup mayo or plain Greek yogurt
  • 2 Tbsp sriracha
  • 1 Tbsp lemon juice
  • 3 fingered pinch of salt
  1. Whisk together the aioli ingredients. Cover and refrigerate to let the flavors meld.
  2. Heat BBQ to 350 degrees Fahrenheit or medium-high.
  3. Take the salmon out of the freezer and cut into 1/3 inch chunks.
  4. In a medium bowl, gently mix the salmon, scallions, jalapeño, yogurt, tabasco, egg, salt and pepper.
  5. Divide the salmon mixture into quarters and shape into burgers with a rubber spatula or your hands.
  6. Once the BBQ is hot, gently place the salmon patties and the pineapple slices on the grill. Cook the patties for 5 minutes on each side, or until an internal temperature of 160 degrees Fahrenheit. Cook pineapple until warm and soft, about 3-5 minutes on each side.
  7. If desired, toast the hamburger buns on grill
  8. Spread aioli on bun. Add arugula, salmon patty, and grilled pineapple. Enjoy!

Santé!

xoxo,

Megan


Salmon with goat cheese, cherries, and peaches

“The Pacific Northwest Salad”: Grilled salmon with goat cheese, Rainier cherries, and peaches

After living in the Pacific Northwest for 28 years, I like to identify the seasons by flavor. Spring offers the best asparagus for roasting, winter provides the juiciest apples for baking, and summer….well, let’s just say it is a sweet, sweet season. Berries, and melon, and stone fruit…OH MY!

Native to the PNW and a summer diet staple, Rainier cherries top my “FLAVORS OF SUMMER” list. For the brief time they are available I find ways to include them with everything I’m eating….yogurt, salads, dessert, summer salsas….

This recipe can serve as a side dish or an entrée, but will likely steal the show in either role. Take advantage of the rest of summer and enjoy this healthy and refreshing taste of the NW!

Grilled Salmon with Goat Cheese, Rainier Cherries, and Peaches

  • Servings: 1-2 as an entrée
  • Time: 30mins
  • Difficulty: easy
  • Print
  • 1/2 lb salmon King or Sockeye salmon
  • 5-6 cups of mixed greens
  • 3-4 oz goat cheese, crumbled
  • 1/2 cup Rainier cherries, halved and pits removed
  • 1 peach, sliced
  • 4 Tbsp balsamic dressing
  1. Over medium-high heat, BBQ salmon until cooked through (about 10-15 minutes)
  2. Plate greens for 1-2 people
  3. Evenly distribute goat cheese, cherries, and peaches between salads
  4. Cut salmon into bite sized pieces (remove bones if found) and add to salad
  5. Drizzle with desired amount of salad dressing
  6. Serve immediately 

Happy Summering!

Santé!

xoxo,

Megan