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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.