You can use any type of stone fruit in the salsa…I’ve made a similar one only using mangoes. I really liked this version with the Salmon Burgers though. Serves 2.
1 lb wild Salmon
3 chipotle peppers in abodo sauce
1 TBSP wholegrain mustard
1 lime – zested
1/2 lime – juiced
1/2 tsp salt
1/4 tsp pepper
1 TBSP olive oil
Stone Fruit Salsa
2 Nectarines, diced
1 Peach, diced
3/4 - 1 ripe avocado, diced
2-3 TBSP red onion, finely diced
1/2 lime, juiced
Gently mix ingredients together in a bowl and refrigerate until needed.
Throw all ingredients into a food processor and pulse until combined (probably about 4-5 pulses). 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. They cook quickly, so keep an eye on them.
To serve, top the burgers with the salsa and enjoy! Ray likes to use the leftover chilies as a topping as well.