Salmon Quinoa Burgers with Avocado Cream

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a medium saucepan, add both peppers and tomato. Cover with enough water to just cover vegetables. Place over medium-high heat and boil for 10 minutes; remove with a slotted spoon to cool and reserve 1/4 cup of the water.

4. Once cool, cut peppers in half and discard half of the seeds. Place peppers and tomato into blender. Add avocados, lime juice, garlic, 3 tablespoons olive oil and reserved water. Blend for 3 minutes or until creamy. Transfer to a bowl, cover and refrigerate until ready to use.

5. Using a sharp knife, finely chop salmon fillets and place in a large bowl. Wash hands after handling raw fish.

6. In a large skillet over medium heat, add remaining oil. Once hot, add shallots, kale and salt and pepper to taste. Cook for 5 minutes or until kale is wilted and tender. Transfer to the bowl with salmon along with quinoa, mustard, seafood seasoning and egg and mix to combine; form into 6 patties. Wash hands after handling raw ingredients.

7. Generously coat a skillet with cooking spray and place over medium heat. Add salmon patties and cook for 4 minutes per side or until internal temperature reaches 145 degrees as verified with an instant-read food thermometer. Serve on rolls with arugula and avocado cream.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!