If you’re on the US East coast you’re getting your ears scorched right about now as a massive heatwave continues to burn things up. So what do you eat when you’re trying to beat the heat?
I can’t seem to get enough of all summer fruit myself right now. Berries are amazing as are melons, mangoes, pineapple and all kinds of stone fruit. I actually got these apricots and nectarines from locally sourced Tenerelli Orchards for an event I catered last weekend. I had a few leftover so that’s where this little beauty came from. Served chilled as a snack or as I did make something delicious with them, either way you’re sorted.
The contrast of the smokey flavour of the burger against the sweet fruit relish works brilliantly.
1 lb wild Pacific Salmon
2 tbsp chipotle peppers in abodo sauce – chopped
1 tbsp + 1 tsp wholegrain mustard
1 lime – zested
1/2 lime – juiced
1/2 tsp salt
1/4 tsp pepper
1 tbsp olive oil
1 Nectarine (Diamond Bright) – small dice
2 Apricots (Golden Sweet) – small dice
1/2 ripe avocado – small dice
1 tbsp red onion – fine dice
squeeze lime juice
Gently mix relish ingredients together in a bowl and refrigerate until needed.
1. Pop everything into a food processor and pulse for 30 seconds to combine or
2. Finely dice the salmon, as I did and in a large mixing bowl combine everything together and mix.
Make into two 8oz burgers.
Preheat non-stick skillet on medium for 1 minute. Drizzle olive oil and sear burgers for 3-4 minutes each side until golden brown and firm to touch.
This is pretty straight forward and it cooks fast.
All recipes are made with the finest quality farmers? market whole foods, natural and non-processed ingredients as much as possible.
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