Spicy home-made salmon burgers in a pita with avocado
Course Main Course
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4(click to scale)
Calories 430kcal
Ingredients
1lbwild-caught salmon
1/2cupfresh scallionsbunch, chopped
1/4cupred bell pepperdiced
2Tbspjalapeno peppersminced
2Tbspsour cream
2tspTabasco sauce
1/8tspkosher salt
1/8tspwhite pepper
1eacheggseparated, white only
1tspcanola oil
4eachwhole-wheat pita
2eachavocados
1tspfresh lime juicefresh
1/8tspkosher salt
1tspolive oil
Instructions
Heat the oven to 400 degrees. Cut salmon into 1/3-inch dices. The food processor will turn the fish to mush so dice by hand.
Place the salmon in a bowl with the scallions, bell pepper, jalapeño, sour cream and Tabasco. Season with salt and white pepper and fold together with a rubber spatula.
Beat the egg white to soft peaks and fold it in gently but thoroughly into fish mixture. The burger mixture will be pretty loose. Heat the oil in a large oven-proof nonstick skillet over medium-high heat while you form the fish into 4 oz burgers. The easiest way to do this is use an 8 oz scooper and scoop right into a hot skillet with oil.
Reshape them with the spatula if you need to, and cook for 1 minute, to set the bottoms. Slip the skillet into the oven and bake for 2 to 3 minutes, until the tips are opaque and milky.
Let the burgers rest in the skillet for 5 minutes.
Meanwhile, split the pitas and brush the insides with olive oil. Grill the pitas until hot and toasted. Peel, pit, and chop the avocados. Coarsely mash with the lime juice and salt. To serve, put each burger on a pita half, divide the avocado among the burgers, and top with the remaining pita halves.