Tuesday, July 23, 2013

Gluten Free Blue Cheese Salmon Mushroom Burger with peach salsa

1 lb salmon steaks
1 cup portabello mushrooms, chopped fine
4 ozs blue cheese crumbles
3 TBS green onions, chopped fine
3 large basil leaves, chopped
1 lemon, zest and juice (divided)
salt and pepper, to taste

Peach Salsa:
2 large peaches, ripe and peeled
1/2 cup grape tomatoes, sliced
1/4 cup red onion, chopped
1/4 tsp cider vinegar
1/4 tsp sugar
3 basil leaves, chopped
juice from lemon
salt and pepper, to taste


1.  In food processor, pulse salmon.  Add to mixing bowl.
2.  Add mushrooms, blue cheese, green onions, basil, lemon zest, salt and pepper.  Fold and divide into individual patties.
3.  Grill patties, flip and grill other side.  Approx. 5 mins on each side.
4.  To make salsa:  Add all ingredients in medium size bowl, toss.  Serve on top of patties.

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