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Salmon burgers with avocado salsa

Name: Salmon burgers with avocado salsa
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 4
Ingredients: 600g fresh organic salmon or ocean trout fillet, skinned, pin-boned; 1 eschalot, finely chopped; 1 tablespoon finely chopped dill or flat-leaf parsley; 1 teaspoon Dijon mustard; 1 small eggwhite; 1 tablespoon olive oil; 2 English muffins, split in half; 1 cup watercress sprigs; 2 ripe avocados, flesh chopped; 2 tablespoons lime juice, plus lime wedges to serve; 1 garlic clove, crushed; 1 long green chilli, seeds removed, finely chopped; 2 tablespoons chopped coriander leaves

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45m

05m

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by Jill Dupleix

Food writer

Oct 03, 2015

Burgers don’t have to be meaty. Try this fresh-tasting salmon burger instead, topped with avocado salsa. You can still add layers of tomato, lettuce and beetroot if you like.

600g fresh organic salmon or ocean trout fillet, skinned, pin-boned
1 eschalot, finely chopped
1 tablespoon finely chopped dill or flat-leaf parsley
1 teaspoon Dijon mustard
1 small eggwhite
1 tablespoon olive oil
2 English muffins, split in half
1 cup watercress sprigs

Avocado salsa

2 ripe avocados, flesh chopped
2 tablespoons lime juice, plus lime wedges to serve
1 garlic clove, crushed
1 long green chilli, seeds removed, finely chopped
2 tablespoons chopped coriander leaves

Method

1.

Roughly chop the salmon into large pieces and place in a food processor with the eschalot, dill or parsley, Dijon mustard, eggwhite, sea salt and freshly ground black pepper. Pulse very briefly, only 3-4 times, until the fish is very roughly chopped but not pureed.
2.

Divide the mixture into 4 and, with wet hands, form into large patties. Place on a tray and refrigerate for 30 minutes to help them ‘set’.
3.

Meanwhile, for the avocado salsa, place all the ingredients, except the lime wedges, in a bowl and gently combine.
4.

Heat the olive oil in a large frypan over medium heat. Sear the burgers for 1-2 minutes each side, turning carefully, until cooked to your liking.
5.

Meanwhile, lightly toast the muffin halves. Top each with watercress, a salmon patty and a spoonful of avocado salsa. Serve with lime wedges.