The term “burger” is a sacred concept in some parts of the U.S. and to be honest, calling this recipe a burger may be a bit of a stretch, but that doesn’t mean it’s not as tasty as its namesake. There are so many delicious elements to this meal that it may be hard to pick just one as your favorite, luckily you don’t have to, and if you’re anything like me you like a burger piled high with toppings.
Finding a quality source of sustainably raised salmon is important to both our bodies and the environment. Almost every time I step into a grocery store meat department, they are offering genetically modified, artificially colored (more on that in a minute), and/or chemically preserved frankenfish. The plight of the paleo consumer to avoid artificiality in their diet is an uphill battle, but progress is being made, and companies like Steve’s PaleoGoods and Bakkafrost make it easier than ever.
Let me hop up on a soapbox for a minute and let you know how I really feel about superstore salmon. I cannot for the life of me figure out why anyone would want to artificially color a salmon filet, people buy clothes the color of salmon, people paint walls the color of salmon, all by itself it’s a vibrant gorgeous shade of pinkish-orange and there is absolutely no reason to artificially color such a vivid and wonderful display of one of nature’s most delicious protein sources. Anyway, nothing like that to worry about here as Steve’s PaleoGoods salmon is sourced from the Faroe Islands in the open waters of the North Atlantic Ocean just between Iceland and Scotland with Bakkafrost, an organization wholeheartedly dedicated to sustainable practices and cherishing the environment. This moist and flavorful salmon has never been treated with antibiotics or hormones and definitely no artificial colors.
Back to the burger itself, the grilled salmon can be prepared on an outdoor grill or using a grill pan. We’re also grilling up the sweet pineapple and creamy avocado as well! The flavor that can be coaxed out of a slice of pineapple just by grilling it for a few minutes is unbelievable, and if you’ve never tried grilled avocado, you are totally missing out. So go fire up your grill and get on it, you can thank me later!
Salmon Burger Wraps with Grilled Pineapple and Avocado
- 4 (6 oz) salmon fillets
- 1 tablespoon coconut oil, melted
- 2 tablespoons Jerk seasoning
- 4 1” slices pineapple
- 2 avocados, sliced
- 1 jalapeno, sliced
- Collard leaves, for wrapping
Cilantro Lime Mayo:
- ¼ cup mayonnaise
- ¼ cup cilantro
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 1 tablespoon lime juice
- Salt, to taste
- Preheat your grill to high heat. Drizzle the salmon with a little oil and rub with the Jerk seasoning.
- Grill salmon for 6-8 minutes per side or until you reach your desired doneness. While the salmon is grilling also grill the pineapple and avocado. Avocado will be done in about 5-7 minutes so keep a close eye on them. Pineapple will be done at the same time as the salmon. You want the pineapple and avocado to have a nice char.
- In a food processor blend the mayo ingredients together until creamy.
- To assemble lay 2-3 collard leaves down, top with pineapple, salmon, mayo, avocado, and jalapenos. Wrap tightly and serve.