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Ingredients
- 1 1/2 lb. skinless salmon fillet
- 1 red bell pepper, finely chopped
- 1 large egg
- 1 tsp fresh lime juice
- 1/2 cup panko breadcrumbs
- 1 tbsp light mayo
- 2 tbsp iSpice WellnessTM Seafood Seasoning*
- cooking spray
- 4 whole grain buns, halved
- 1 ripe avocado, peeled, pitted & small dice
- 1/2 small red onion, small dice
- 2 tbsp fresh lime juice
- 2 plum tomatoes, finely chopped
- 1/4 cup fresh cilantro, roughly chopped
- 1 jalapeno pepper, seeded & minced
- 2 tsp extra virgin olive oil
Directions
Step 1
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
Step 2
Bake salmon for 15 minutes or until cooked through. Let cool before finely hand chopping the salmon
Step 3
In a medium sized mixing bowl, combine salmon, egg, 1/2 of the bell pepper, lime juice, mayo, iSpice WellnessTM Seafood Seasoning* and breadcrumbs. Mix well.
Step 4
Divide salmon into four equal balls and shape into patties and let rest at room temperature for 10 minutes before cooking.
Step 5
Meanwhile, gently fold together the avocado, onion, remaining bell pepper, tomato, lime juice, jalapeno and oil. Mix well to combine and tightly cover until ready to use.
Step 6
Heat a non-stick pan over high heat. Spray with cooking spray.
Step 7
Pan-sear salmon cakes 4-5 minutes per side over medium-high heat until dark brown and crispy.
Step 8
Serve salmon burgers on whole wheat buns topped with avocado relish.
