• Karen

Chipotle Salmon Burger with Mango Salsa & Steamed Broccoli

Updated: Sep 15, 2020

I'm something of a people-pleaser, so absolutely love it when clients send in pictures of the food on their meal plan! It lets me know that they're bought into the plan and that they're enjoying it.

This was sent in by one of the girls that is currently NAILING the 28 Day LockDown Programme. It's one of the meals from week 2 and I'm definitely going to add the picture to the Recipe Book for the next cohort. Doesn't it look delicious?



Chipotle Salmon Burger with Mango Salsa & Steamed Broccoli


(*Serves 3)

Ingredients:

- 450g salmon (wild if possible)

- 1 tbsp tomato paste (or ketchup),

- 1 tbsp cider vinegar,

- 1 tsp chipotle powder (or smoked paprika/cayenne powder mix),

- 1/2 tsp cumin,

- a pinch of oregano, a pinch of garlic powder,

- 1 tsp wholegrain mustard

- 1 lime (just the zest)

- 1/2 lime (just the juice)

- 1/2 tsp salt

- 1/4 tsp pepper

- 1tbsp extra virgin olive oil


For the Mango Salsa

(*4-6 servings, Serving Size is ½ cup)

- 2 mangos (peeled & cubed)

- 1 purple onion (peeled & diced)

- 2 kiwi (peeled & diced)

- 1 jalapeno (seeds removed, minced)

- 1 red pepper (seeds removed, diced)

- 1 avocado (peeled & diced)

- 1 tomato, diced

- Juice of 1 lime

- Bunch of coriander, chopped

- ½ tsp sea salt


Method:

  • Mix the salsa ingredients in a bowl & refrigerate for 2 hours.

  • Combine all other ingredients in a food processor and pulse to combine (30 secs). If no food processor available, finely dice the salmon & mix everything in a large mixing bowl. Divide into 3 burger patties.

  • Preheat non-stick skillet on medium for 1 minute. Drizzle olive oil and sear burgers for 3-4 minutes each side until golden brown.

  • Serve with the mango salsa and steamed broccoli. Enjoy!




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