Tandoori Salmon Burgers with Herb Relish
Photography Josh Griggs.
The rich dense flesh of salmon pairs well with Indian spices and using a pre-prepared curry paste makes for an easy and quick burger any day of the week.
Serves: 4
INGREDIENTS
300 gram piece salmon fillet, pin-boned and skin off
2 tablespoons tandoori curry paste
½ cup fine semolina
½ teaspoon sea salt
grapeseed oil for cooking
To assemble
1-2 zucchini
4 burger buns, halved, toasted and buttered
mayonnaise and tomato relish for spreading
Herb Relish (see recipe below)
large cress or salad leaves
Herb Relish
¼ cup each packed mint and coriander leaves
pinch chilli flakes
2 cloves garlic, crushed
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon honey
sea salt and ground pepper
METHOD
Cut the salmon into 5cm pieces then slice in half horizontally to make thinner slices. Spread both sides with a light coating of tandoori paste.
Put the semolina and salt in a shallow dish.
Press both sides of the salmon into the semolina to coat.
Heat the oil in a sauté pan and cook the salmon for 1-2 minutes each side, until golden and just cooked through. Drain on
kitchen towels.
To assemble: Shave the zucchini into long ribbons with a vegetable peeler. Spread the cut sides of the buns with mayonnaise. Layer up the bun bases with mayonnaise, tomato relish, salmon, a spoonful of the Herb Relish, zucchini and cress and add the bun tops.
Herb Relish: Place all the ingredients in a mini processor and blend until smooth and bright green. Makes ½ cup
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