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Avocado Salmon Patties with Spicy Chipotle Aioli
These salmon patties with avocado and spicy chipotle avocado aioli are perfect for an afternoon nosh, a summer bbq, or lunch with your mother-in-law.
Ingredients:
For the patties: 1 lb. fresh salmon (preferably sockeye)
Olive oil, as needed
½ ripe, Fresh California Avocado, seeded, peeled and mashed
1 Tbsp. Dijon mustard
½ medium egg, lightly beaten
2 tsp. adobo sauce
½ cup panko breadcrumbs
Kosher salt, to taste
Freshly cracked black pepper, to taste
For the Spicy Chipotle Aioli: 1 ½ ripe, Fresh California Avocados, seeded and peeled
½ cup low-fat mayonnaise
1 chipotle pepper in adobo
1lime, juiced
Kosher salt, to taste
Directions:
- Drizzle the salmon with olive oil and lightly season with your favorite seasoning blend.
- Bake the salmon at 400 degrees F for 14 minutes (or until tender and flaky); remove from oven and set aside to cool.
- While the salmon is cooling, mash the avocado.
- Flake the salmon while removing the bones (if any).
- Place the salmon in a medium bowl, add in the mashed avocado, mustard, egg, adobo, panko, kosher salt and cracked black pepper.
- Mix by hand until well blended.
- Roll the mixture into one-inch balls by hand and flatten into discs.
- If you are chilling them for later, place on a wax paper-lined pan and cover.
- Grill on a flat top, a cast iron skillet, or your favorite griddle.
- Sear the outsides until crispy – takes about 6 minutes (3 minutes per side).
- Top with Spicy Chipotle Aioli and serve immediately.
- To Make the Spicy Chipotle Aioli: In a food processor, place avocado, mayonnaise, chipotle, lime juice and salt (if you are heat sensitive – start with 1/2 a chipotle).
- Pulse until smooth.
