Tandoori Salmon Burgers with Herb Relish
Photography by 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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.