How to Make Pan Seared Salmon Burgers
We keep the salmon simple. To get a really nice sear, we brush a little agave over the salmon and season with salt and pepper. When we add the salmon to a hot skillet the agave caramelizes and browns. The salmon only takes a few minutes on each side. While the salmon cooks, we make the simplest spicy mayonnaise to go with it. Start with store-bought or homemade mayonnaise then stir in chopped chipotle peppers in adobo sauce, lime juice and fresh cilantro. You can find canned chipotle peppers in adobo sauce in the international aisle of grocery stores as well as in Hispanic or Asian markets. To assemble the sandwiches, spread a little bit of the chipotle mayonnaise on the bottom of a bun and then add some greens — arugula or baby spinach are nice. Finally, top with your pan-seared salmon. Easy! Recipe updated, originally posted June 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne 4 center cut salmon fillets, skin removed, about 6 ounces each 2 tablespoons agave nectar or substitute honey Salt and fresh ground black pepper 1 cup baby arugula 4 bread rolls 1 or 2 small chipotle peppers in adobo, seeded, depending spice level 1 tablespoon sauce from the canned adobo chile 1/4 cup fresh cilantro leaves, finely chopped Juice of 1 lime Salt and fresh ground black pepper 2Brush agave onto both sides of the salmon fillets then season with salt and pepper. Add salmon to the skillet and cook 2 to 3 minutes until the agave forms a nice brown crust. Turn the fillets and cook for another 2 to 3 minutes, or until the salmon flakes easily with a fork. 3Transfer to a plate and rest for 5 minutes.
