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    Chefs at Home: Salmon Burger Pita with Mango Slaw and Green Goddess Aioli

    Serves: 2
    Prep Time: 30 min
    Cook Time: 15 min
    Difficulty: Moderate

    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.

    Ingredients

    For the mango slaw:

    • 1 ripe mango (peeled, and cut int 3” matchsticks)
    • 1 cup thinly sliced red cabbage
    • 1 lime zest and juice
    • 1 teaspoon salt
    • 1 teaspoon agave nectar

    For the green goddess aioli:

    • ¼ cup sour cream
    • 2 tablespoons chopped fresh cilantro
    • 1 tablespoon chopped fresh basil leaves
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1 tablespoon chopped chive
    • ½ an avocado, peeled and chopped
    • 2 tablespoons low-fat mayonnaise (or use Greek yogurt)
    • 1 teaspoon fresh lemon juice
    • ¼ teaspoon salt
    • 1 garlic clove, chopped

    For the burgers:

    • 2 Nordic Blu salmon burgers
    • 1 tablespoon olive oil
    • 2 pita rounds
    • Butter lettuce

    Instructions

    Mango Slaw

    1.

    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.

    Green Goddess Aioli

    1.

    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.

    The Burgers

    1.

    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.

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