Easy and AMAZING Salmon Burgers with Caramelized Onion-Pineapple Salsa

This is Alex’s latest FAVORITE dinner! It is SO easy…especially because the burgers cook right out of the freezer…so you don’t need to plan too far ahead or let them thaw. We love the Alaskan Wild Salmon Burgers found in the freezer section of COSTCO. This Omega-3 packed meal is a delicious dinner that can be enjoyed with salad.

print recipe

Easy and AMAZING Salmon Burgers with Caramelized Onion-Pineapple Salsa

Serves 2-4 depending (I estimate 1-2 burgers per person)

Ingredients:

2 Tablespoons Olive Oil

1/2 Red Onion, sliced (long, thin pieces)

15 Baby Bella Mushrooms, sliced

2 Tablespoons Apple Cider Vinegar

2 Tablespoons Rice Vinegar

2 Tablespoons Tamari

2 Tablespoons Toasted Sesame Seed Oil

1/2 Pineapple, roughly chopped (core and rind removed)

1/2 cup Cilantro Leaves

Burgers

• 4 Salmon Burgers (frozen)*
• Drizzle of Tamari
• Drizzle of Toasted Sesame Seed Oil
• Sprinkle of Garlic Powder

*We use Trident Seafood Alaskan Salmon Burgers

Avocado Spread

• 1 Avocado
• Garlic Powder
• Fresh Ground Pepper and Sea Salt

Whole Wheat Buns (optional)

Directions:

Pre-heat grill on high heat.

In a medium-large fry pan add olive oil over medium-high heat. Add slices of onions and mushrooms. Turn heat to medium and cover with a lid. Stirring occasionally, cook for 15 minutes. While onions and mushrooms cook, prepare avocado spread and salmon burgers.

For the avocado spread, mash 1 avocado in a small bow (skin and bit removed). Sprinkle with a little garlic powder, ground pepper and sea salt to taste.

Remove salmon burgers from the freezer, place on a plate. Sprinkle each burger (both sides) with a light layer of garlic powder and drizzle with a little sesame oil and tamari.

After onions and mushrooms have cooked for 15 minutes, remove lid and stir in Apple Cider Vinegar, Rice Vinegar, Tamari, Sesame Seed Oil and Pineapple. Cook for 5 minutes. While cooking mushrooms/onions, place burgers on grill and cook for 5 minutes each side. Add the cilantro leaves to the mushrooms/onions after 5 minutes and cook for 5 more minutes--until salmon burgers are done.

Serve on a toasted bun (optional) with a smear of avocado spread and topped with caramelized onion-pineapple salsa. Enjoy!