INGREDIENTS
1 lb
fresh salmon (I prefer sockeye)
1/2
a California Avocado (mashed)
1 tbsp
Dijon mustard
1/2
medium egg (lightly beaten)
2 tsp
adobo sauce
1/2 cup
panko breadcrumbs
sprinkle of kosher salt
fresh cracked pepper
1 1/2
California Avocado
1/2 cup
mayonnaise
1
Chipotle in adobo
Juice of 1 lime
kosher salt