Chipotle Salmon Burgers W Avocado Crema & Pico De Gallo

• To Make the Salmon Burgers
• 3/4 pound Boneless, skinless salmon
• 1-2 Chilies in Adobo
• 2 Scallions, white part with about one quarter of the green
• 16-18 2 inch pieces of asparagus stalks
• 1/3 cup Cilantro
• 1 1/2 ounces Goat Cheese with Fig (can use plain)
• 1/2 teaspoon Himalyan Pink Salt
• To Make the Pico de Gallo & Avocado Crema
• 1 Ripe tomato
• 1 1/2 tablespoons Finely chopped red onion
• 1 tablespoon Chopped cilantro
• 1/3 Finely chopped jalepeno pepper, seeded
• 1/4 Ripe avocado
• 1 tablespoon Plain Yogurt
• 1 teaspoon Fresh lime juice
• 1/4 teaspoon Chipotle powder

1. To Make the Salmon Burgers:rnPlace all ingredients in the bowl of a food processor and pulse until chopped and combined. You want to see some smaller "Chunks" in the meat mixture.
2. Form into patties. They will be "sticky". Place on plate or board and put in refrigerator for at least 30 minutes.rnWhen ready to cook, heat a cast iron griddle pan over high heat. Spray lightly with oil and sear the patties on each side. They will cook in about 3 minutes per side.
3. To Make the Pico de Gallo:rnChop the tomato into a fine dice, add onions, cilantro, jalapeno and stir to combine.
4. To Make the Avocado Crema:rnMash the avocado with a fork. Stir in all other ingredients to combine.
5. When ready to serve, top each burger with a heaping spoonful of crema and top that with a spoonful of Pico de Gallo.

salmon burgers, salmon, chilies, scallions, stalks, cilantro, salt, avocado crema, tomato, red onion, cilantro, jalepeno pepper, avocado, yogurt, lime juice, chipotle powder

Taken from food52.com/recipes/17668-chipotle-salmon-burgers-w-avocado-crema-pico-de-gallo (may not work)