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  • Mar 19th 2019
  • 0 comment


  • Mango Avocado Salsa
  • 1 cup peeled and cubed mango
  • 1 jalapeño pepper, seeded and quartered
  • 1 avocado, peeled and diced
  • 1/4 cup finely chopped red onion
  • 1/4 cup cilantro, chopped
  • 1/2 teaspoon sea salt
  • Juice of 1 lime
  • Salmon Burgers
  • 1 pound salmon, skin removed, cut into 2-inch pieces
  • 1/3 cup finely chopped red onion
  • 1 large egg, beaten
  • 1 tablespoon horseradish or Dijon mustard
  • 3 teaspoons lemon zest
  • 1 teaspoon sea salt
  • 1 teaspoon fresh ground black pepper
  • 1-2 tablespoons olive oil
  • Toasted buns or lettuce cups


  1. Attach KitchenAid Metal Food Grinder Attachment with coarse grinding plate to KitchenAid Stand Mixer. Position a medium bowl under attachment. Turn to Speed 4 and grind mango and jalapeno. Gently stir in remaining salsa ingredients.  Refrigerate until ready to use. Can be made 2 hours ahead.
  2. Place salmon on a parchment lined baking sheet and freeze 20 minutes. Attach clean food grinder to stand mixer with coarse grinding plate. Position mixer bowl under grinder, turn to speed 4 and grind salmon. Remove food grinder and attach flat beater and mixer bowl to mixer. Add red onion, egg, mustard, lemon zest, salt and black pepper. Using a 1/2-cup measure, shape into 4 patties. Place on parchment lined baking sheet and chill 10 minutes.
  3. Heat 1 tablespoon oil in large skillet over medium high heat. Cook salmon burgers in batches, 3 to 4 minutes per side until cooked through, adding remaining oil as needed. Serve immediately on toasted buns or in lettuce cups with mango avocado salsa.

makes 4 servings