Salmon Burgers with Cuban Pear Mojo Sauce
Makes 4 Servings
2 teaspoons olive or vegetable oil
2 jalapeño or Serrano chiles, seeded and minced
4 cloves garlic, minced
1 can (15 ounces) Bartlett pear slices
3 tablespoons lime juice
1/2 teaspoon salt
1 1/4 pounds salmon fillet, skinned
4 thick slices red onion
4 Kaiser or onion rolls, toasted
In a medium saucepan, heat oil; sauté chiles and garlic for 1 minute, stirring frequently. Remove from heat. Drain pears, reserving three tablespoons of the juice. Stir the reserved pear juice, lime juice and salt into saucepan. Return pan to heat and bring mixture to boiling. Remove from heat; set aside.
For salmon, prepare medium-hot coals. Cut salmon into four pieces to make four square burgers. Arrange salmon pieces on grill; brush with some of the Mojo sauce. Grill salmon five minutes, brushing again with sauce. Add onion slices; brush salmon and onion with Mojo sauce. Grill for five to seven minutes more until salmon flakes easily with a fork. Transfer salmon to toasted buns; top each burger with onion and sliced pears. Drizzle with additional Mojo sauce. Add bun tops and serve.
NUTRITION (Per Serving)