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Salmon burgers with avocado salsa
Salmon burgers with avocado salsa
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Prep Time:
45 minutes
Cook Time:
5 minutes
Total Time:
50 minutes
Savor a vibrant salmon burger with zesty avocado salsa. Add tomato, lettuce, and beetroot for extra flavor.
Ingredients:
  • 600g fresh organic salmon or ocean trout fillet, skinned, pin-boned
  • 1 eschalot, finely chopped
  • 20.00 ml finely chopped dill or flat-leaf parsley
  • 5.90 gm Dijon mustard
  • 1 small eggwhite
  • 18.20 gm olive oil
  • 2 English muffins, split in half
  • 250.00 ml watercress sprigs
  • 2 ripe avocados, flesh chopped
  • 42.00 gm lime juice, plus lime wedges to serve
  • 1 long green chilli, seeds removed, finely chopped
  • 40.00 ml chopped coriander leaves
Instructions:
  • Cut the salmon into large pieces and add it to a food processor along with the eschalot, dill or parsley, Dijon mustard, egg white, sea salt, and black pepper. Pulse a few times until the fish is roughly chopped but not pureed.
  • Divide the mixture into 4 portions and shape them into large patties using wet hands. Place the patties on a tray and refrigerate for 30 minutes to allow them to set.
  • Combine all avocado salsa ingredients in a bowl, excluding lime wedges, and mix gently.
  • In a large frypan over medium heat, sizzle the burgers in olive oil for 1-2 minutes on each side, flipping them carefully, until they reach your desired level of doneness.
  • Toast muffin halves until lightly browned. Top each with watercress, a salmon patty, and a dollop of avocado salsa. Garnish with lime wedges before serving.

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