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Serving Size
4
Ingredients
BF Ciabatta, cut into 4
4 BF Salmon patties
Mango Salsa
2 small ripe but firm mango, peeled and diced (we used ataulfo)
1 small shallot, finely diced (about 2 tbsp)
1/2 jalapeño, diced and seeds removed
2 tablespoons chopped fresh cilantro
Juice of ½ a lime + ½ lime zest
Pinch of salt, to taste
Aioli
1/4 cup mayo
1/4 cup Greek yogurt
1 jalapeño, roasted and chopped
2 cloves garlic or more to taste, roasted (can also use fresh)
1 tablespoon lime juice ½ a lime
1 teaspoon lime zest (optional, for extra brightness) ½ a lime
Salt, to taste
Directions
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Prepare salsa: In a bowl, combine mango, shallot, jalapeño, and cilantro. Add lime juice, zest, and a pinch of salt. Stir gently to combine. Let it sit for 10–15 min so the flavors meld. Chill if not using right away.
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Prepare aioli: roast the jalapeño (for a few minutes on the open flame on the stove or in the oven for 25 - 30 minutes at 425*F) and garlic until soft and lightly charred. Let cool, then peel jalapeño and chop. In a bowl, combine mayo, Greek yogurt, jalapeño, roasted garlic, lime juice, and zest. Add a pinch of salt to taste and stir until smooth. Let it sit in the fridge for 10–15 minutes for the flavors to meld.
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Cook salmon burgers to 145*F internal temperature. Toast ciabatta. Assemble burgers with aioli and salsa.
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