Salmon Burgers with Foolproof Sriracha Aioli

Since finding out we were pregnant, we’ve been doing what we can to incorporate more low-mercury fish like salmon that are high in Omega 3’s into our diet – despite the hubs’ massive aversion to fish.  Challenge is, most salmon recipes take 45+ minutes to cook.  By the time we get out of the gym or home from the airport, the last thing I want to do is spend an hour cooking.  Thankfully, these salmon burgers can be whipped together in less than 20 minutes and are husband-approved!

Cilantro, garlic, and ginger combine for a really flavorful salmon patty, and a little lime to finish them off once grilled adds just the right amount of acidity.  We topped ours with a spicy aioli for an added punch of flavor. 

Aioli can easily turn bitter, come out runny, or separate so here’s the trick… 

Use a mason jar and an immersion blender.

Add 2 egg yolks and whatever flavors/seasonings you want to the jar.  In this recipe, I opted for a teaspoon of Sriracha.  Insert an immersion blender until it reaches the bottom of the jar, then turn it on and froth up the eggs.  Slowly add high-quality olive oil or canola oil to the container, a few tablespoons at a time. 

Add a little more oil and blend, add and blend, until you get the texture you want.  As the aioli froths up, tilt the blender to ensure all of the oil is well incorporated.  I added just under 1/2 cup and sacrificed some creaminess for less fat; others prefer to add up to a cup.