Neven's Salmon Burgers with roasted red pepper salsa
Ingredients
Serves 4
550g salmon fillet, skinned and boned (well chilled)
2 spring onions, thinly sliced
1 heaped tbsp Dijon mustard or wasabi paste
2 tsp sesame seeds
1 tbsp seasoned flour
2 tbsp olive oil
Little Gem lettuce, to serve
fresh coriander sprigs, to serve
Roasted red pepper salsa:
2 roasted red peppers, finely diced (from a jar is fine)
2 tomatoes, seeded and finely chopped
finely grated rind of 1 lemon & juice
2 tbsp sweet chilli sauce
½ tsp white wine vinegar
pinch of sugar
1 tbsp rapeseed oil
1 tbsp chopped fresh coriander
1 tbsp shredded fresh basil
4 slices sourdough bread
sea salt and freshly ground black peppe
Method
Using a large sharp knife, cut away any brown bits from the salmon fillet, then finely chop.
Place in a bowl, then stir in the spring onions, mustard and sesame seeds. Season to taste.
Divide into 4 portions then, using slightly wetted hands, shape into
patties. Dust the patties in the flour, shaking off any excess.
Place in the fridge for 10 minutes to firm up.
Meanwhile, make the roasted red pepper salsa. Place the red peppers in a bowl and stir in the tomatoes, lemon rind.
In a small frying pan heat some rapeseed oil, add in the salsa to
warm through. Add in the white wine vinegar, sugar, salt and a squeeze
of lemon juice.
Season to taste and switch off. Add in the coriander and basil.
Heat a large non-stick frying pan over a medium heat. Add the olive oil to the frying pan and then add the salmon burgers.
Cook for 3–4 minutes on each side, until lightly golden but still
slightly pink in the centre. Be careful not to overcook them or they’ll
quickly become dry. Set aside.
To serve, arrange on warmed plates and top with Little Gem lettuce
leaves, the coriander sprigs, and the burgers. Spoon over the roasted
red pepper salsa
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