- 500g (1lb 2oz) fresh salmon fillet, skinned and pin-boned
- 1 medium ‘chubby’ leek, washed and finely chopped
- 4cm (1½″) piece fresh ginger, peeled and grated
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons Japanese soy sauce
- 1 medium free-range egg, lightly beaten
- Salt and freshly ground black pepper
- Sunflower or olive oil to cook
- Freshly squeezed lemon juice to serve
These moist and moreish salmon burgers are lighter than a conventional fishcake, and fantastic sauted in the teensiest amount of oil ─ they steam beautifully too. Try them in a soft nutty Granary roll with some crisp lettuce and a little mayonnaise, or simply serve with a squeeze of lemon and a crunchy mixed salad!
- Cut the salmon into chunks and place the pieces into the bowl of a food processor, whiz until finely chopped and then transfer the chopped salmon to a large bowl. Add the remaining ingredients, season with a little salt and freshly ground black pepper and stir thoroughly. Divide the mixture into 6 and form into ‘burger’ shapes (the Burger Maker is brilliant here). If possible leave them in the fridge to chill for half an hour or so.
- Brush a small amount of sunflower or olive oil across the base of a non-stick pan and cook over a medium heat for 2-3 minutes on each side ─ take care not to overcook and don’t be tempted to fiddle around, moving them about too much while they’re cooking!
- If you would prefer to steam them, simply lay some greaseproof paper in the base of your steamer compartment and lay the burgers on top. Steam for 4-5 minutes. Whichever way you choose to cook them ─ squeeze over a little lemon juice and serve immediately!
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