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
4 burger buns, halved, toasted and buttered
mayonnaise and tomato relish for spreading
Herb Relish (see recipe below)
large cress or salad leaves
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
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
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