Smokey Southwest Salmon Burgers with Creamy Cilantro Dill Aioli

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Smokey Southwest Salmon Burgers with Creamy Cilantro Dill Aioli should be included in your dinner plans next week! To make the creamiest and tastiest aioli with the best texture you need the best quality EVOO, not just for the flavor but for it’s great emulsifying properties.  I used Spanish Extra Virgin Olive Oil to make the tangy and smokey sauce and it turned out as creamy and delicious as it should be! It complimented the smokey salmon burgers to perfection!

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Smokey Salmon Burgers.
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1 pound wild Atlantic salmon.
1/2 cup red bell pepper, chopped.
1/2 cup green bell pepper, chopped.
1/2 cup roasted corn kernels.
1/4 cup red onion, chopped.
2 cloves garlic crushed.
1/2 teaspoon salt
1/2 teaspoon ground black pepper.
1 tablespoon ground cumin.
1 teaspoon chili powder.
1 egg.
2/3 – 1 cup oat flour (or standard breadcrumbs) for binding.
Olive oil for cooking.
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Prepare salmon by removing any skin or bones, then mince with a sharp knife or or food processor. Add to bowl with remaining ingredients except for the oat flour and oil and combine well. Gradually add the oat flour until the mixture is firm enough to form patties but still slightly moist. Heat a pan with a 1 tablespoon olive oil (or grill pan) until hot but not smoking. Divide the salmon mixture in the bowl into 4 equal parts. Lightly roll and place into hot pan with spatula to form patties. Cook on each side 3-4 minutes until golden and toasty. Serve on lettuce wraps or a bun with Creamy Herb Aioli. Makes 4 salmon burgers.

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Creamy Cilantro Dill Aioli 

1 room temperature egg.
1 tablespoon lime juice.
1 teaspoon prepared mustard.
1 teaspoon ground cumin.
1 cup extra virgin olive oil.
1 or 2 teaspoons sriracha.
Handful chopped fresh dill.
Handful chopped fresh cilantro.
Salt and extra lime juice to taste.
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Start by adding the egg into a glass bowl or wide rimmed jar. Use a hand mixer, immersion blender or food processor to beat the egg for 30 seconds. Add the lime juice, mustard and cumin then beat for another 30 seconds. Continue to beat and slowly add the EVOO a little at a time until mixture emulsifies to the desired texture. Mix in the sriracha and then the fresh herbs in the end. Adjust taste with salt and lime juice as necessary. Serve on Smokey Southwest Salmon Burgers.

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