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A zippy, fresh, healthy dish from Boston chef Tim Chatigny – great for lunch or dinner, or really anytime you want to eat the rainbow. Pretty simple to throw together too - make the slaw and aioli ahead of time and cook up the burgers in under 10 minutes. Deliciousness awaits!
Recipe and photo by Chef Tim Chatigny - follow him on Instagram.
Mix mango, red cabbage, lime zest and juice, salt, and agave together in a large bowl until well combined. Set aside. Can be made the day before.
Add sour cream, cilantro, basil, parsley, chive, avocado, mayonnaise/yogurt, lemon juice, salt and garlic into a blender and blend until smooth. Taste and adjust seasoning and set aside.
Heat the olive oil in a saute pan over medium heat. Add salmon burgers and sear on both sides for 4-5 minutes until golden brown. Repeat on other side. For a more flavorful result, use the grill for the same amount of time.