Today is a very exciting day! Our guest blogger is none other than Joanne from Inspired Taste, one of my all time favorite blogs. It’s so well done – the recipes look delicious and the photography is mouthwatering. Joanne is the better half (sorry, Adam!) of a married couple who love to cook and eat. I’ve had a real soft spot for them ever since I first featured them on a food photography site I ran not long ago. I’m thrilled to be able to share them with you again here! And how yummy do these salmon burgers look?!! Can’t wait to try them!

Smokey, sweet, spicy and easy – this salmon burger is perfect for the next time you want to impress. Just brush a bit of agave nectar on each side of your salmon fillets (think honey, without the floral-y-ness – you will find it next to honey at the store) and season with a bit of salt and pepper. Cook the salmon on your outdoor grill or in a griddle pan inside, both would be delicious. Then serve the salmon on top of peppery arugula and smokey chipotle mayonnaise, made with cilantro, lime juice and chipotle peppers in adobo sauce (usually found in the International section of your grocery store). Yum. – Joanne, Inspired Taste

Agave Salmon Burgers with Chipotle Mayonnaise

Makes 2 burgers.

• vegetable or canola oil
• 2 5 ounce center cut salmon fillets, skinned
• 2 tablespoons agave nectar
• salt and pepper
• chipotle mayonnaise
• 1 cup arugula
• 2 rustic bread rolls

Put a grill or frying pan over medium-high heat (or preheat a gas or charcoal grill). Brush the pan or grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with agave nectar and season with salt and pepper.

Cook the salmon until cooked through, about 3-4 minutes on each side, transfer the salmon to a plate and allow to rest for a few minutes. In the meantime, spread chipotle mayonnaise on the bread rolls and place a handful of arugula on each. Top with the salmon and enjoy.

Chipotle Mayonnaise

• 1 chipotle pepper in adobo sauce
• 1 tablespoon adobo sauce
• 1/4 cup cilantro leaves
• 1 cup mayonnaise
• juice of one lime
• salt and pepper

Add pepper, adobo sauce and cilantro to a small food processor, pulse a few times until the cilantro is roughly chopped.  Add the mayonnaise and lime juice, then puree. Add salt and pepper to taste.

Note: Depending on how spicy you want your mayonnaise, you may choose to reduce/increase the amount of pepper and adobo you use. The recipe as written is relatively spicy. Also, for any leftovers, chipotle peppers in adobo sauce freeze incredibly well.

If you would like an easy way to do a guest post on The Wicked Noodle, check out our easy form!