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
  • Difficulty: moderate
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  • 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)


  • 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!





BBQ chicken portobello pizzas

BBQ chicken portobello pizzas

“If you are stranded on a desert island, what three foods would you want with you”?

This is a hard question for me. The “practical nutritionist” area of my brain wants to think of three foods that could provide me with enough balance to nourish my body and help me withstand a potential lengthy and tumultuous time on said island. The “playful foodie” area of the brain just wants to name my all-time favorite foods: sushi, tacos, and PIZZA! Today, the playful foodie wins.

While I strongly protest against deprivation diets and encourage moderation to all foods/food groups….we all know, eating pizza everyday is not going to lead to a rocking beach body. With that being said, I think that you can still have your cake and eat it too….but, maybe that cake is not really a cake, it just looks like a cake, and it doesn’t taste like cake….but it’s still really freaking good.

This is my “pizza that’s not really pizza, but still really delicious and actually quite nutritious” recipe.

BBQ chicken Portobello pizzas

  • Servings: 2-3
  • Difficulty: moderate
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  • 4-6 Portobello mushrooms (Likely 1-2 per person), washed and stems removed
  • 1 pound chicken breasts, cooked and diced or shredded
  • 1/2 cup BBQ sauce
  • 1 cup fresh pineapple, cut into chunks
  • 4-5 oz goat cheese, crumbled
  • 1/2 red onion, caramelized
  • 1/8 cup cilantro, roughly chopped
  1. Pre-heat oven to 350 degrees Fahrenheit
  2. Place the Portobellos on a parchment paper lined baking sheet, gill side up
  3. In a bowl, mix the chicken, BBQ sauce, and red onion
  4. Fill the Portobellos with the chicken mixture
  5. Top pizzas with pineapple and goat cheese
  6. Bake for 10-15 minutes or until mushrooms are soft
  7. Remove from oven and garnish with chopped cilantro
  8. Serve immediately