Salmon Burgers w/Papaya Pico de Gallo
Makes 4 servings.
For papaya pico de gallo:
2 plum tomatoes, diced
1 cup papaya, diced
3 Tablespoons red onion, diced
1 garlic clove, minced
1/4 cup cilantro, chopped
1/2 jalapeño pepper, minced
Juice of 1/2 lime
Salt and freshly ground black pepper
1 pound salmon filet, skinned
2 shallots, minced
1 Tablespoon fresh ginger, peeled & minced
2 Tablespoons cornmeal
1 Tablespoon cilantro, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg white
2 teaspoons vegetable oil
1/4 cup gf flour
1/4 cup cornmeal
4 handfuls of mixed gourmet greens
Prepare papaya pico de gallo:
In a medium bowl combine tomatoes, papaya, red onion, garlic, cilantro, jalapeño, and lime. Adjust seasonings to taste with salt and freshly ground black pepper.
Cut salmon into a 1/4-inch dice. Stir together with shallots, ginger, cornmeal, cilantro, salt and freshly ground black pepper.
In a separate bowl, whisk egg white and add to salmon mixture, stirring to thoroughly combine.
In a shallow bowl or plate combine gf flour with 1/4 cup cornmeal.
Form salmon mixture into 4 patties. Note: The salmon mixture will be kind of "wet", but it will come together.
Carefully transfer patties to flour mixture plate and coat both sides lightly with flour mixture.
Heat a 12-inch non-stick skillet with 2 teaspoons vegetable oil. Carefully place patties into hot pan. Cook patties, carefully turning once, until golden brown and cooked through, about 5-6 minutes total.
Serve each burger over mixed greens and top with papaya pico de gallo.