Tandoori Salmon Burgers with Herb Relish

, from Issue #82. December, 2018
Photography by Josh Griggs.
    Tandoori Salmon Burgers with Herb Relish

    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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