Creamy pineapple aioli is a perfect companion to salmon burgers.
|4||Villagio Italian Style Crustini Buns|
|2||213 grams cans of salmon|
|1/4 cup||chopped tomato|
|4||4-5 cloves of garlic, roasted|
|1 tbsp||chopped shallots|
|1/4 cup||crushed pineapple|
|2 tsp||Worcestershire Sauce|
Chop challots. Dice tomato. Roast and mash garlic.
In a bowl combine salmon, shallots, eggs, Worcestershire Sauce and form into four patties on wax paper to facilitate handling. Flip onto grill and grill about 4 minutes a side on a medium grill.
In another bowl thoroughly mix mayo, garlic and pineapple.. Add two tbsp to each bun, add grilled salmon burger, some lettuce and diced tomato. Add some fresh ground pepper to taste.
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