This delicious fish dish uses Asian spices to create a flavoursome burger, made with fresh salmon fillets, zesty lime and fiery red chilli. Rustle it up in under an hour for a tasty midweek meal for the family.
- In the large bowl of a food processor, blitz the salmon fillets to create a coarse-textured mixture. Transfer to a bowl and set aside. In a separate bowl, mix together the lime zest, chopped chilli, cashew nuts, grated ginger, tamarind paste, fish sauce and coriander. Mix well. Add to the bowl containing the salmon along with the breadcrumbs.
- Combine the ingredients, allowing the mixture to ‘come together’ for 3-4 minutes. Divide into 4 even-sized pieces and shape each one into a round patty, gently flattening in your hands. Put the flour on a plate. Add each burger and turn to coat lightly in the flour, then set aside.
- To make the pickled cucumber, cut the cucumber into long ribbons using a using a vegetable peeler. Put the cucumber, red onion, vinegar and salt in to a bowl. Mix, then leave to marinate.
- Preheat the grill to medium. Heat the sunflower oil in a large, heavy based frying pan on a medium heat. When the oil is hot, carefully add the burgers to the pan. Fry on each side for 5-7 minutes, until the burgers turn a golden brown and are cooked through. Lightly toast the halved brioche buns under the grill. Spread a little mayonnaise on the bottom half of each bun, top with the burgers and pickled cucumber and a sprinkling of nigella seeds. Sandwich with the top halves of the brioche buns to serve.
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