By Alice Dore-Jones
I love eating salmon. I’d have it for dinner every night if I could but apparently we’re meant to have balanced diets and mix things up… Well that’s what my husband says, who come to think of it isn’t as big a fan of salmon as me… mmm….
Anyway, this means I do things to make salmon seem more like dude food. This time round I’ve disguised it in burger form. Salmon on a burger is not what you first think of when you think burger night but the below combo works in a really tasty way. If you’re not keen on carbs you could make wraps.
– two buns (go with what you like. I used a wholemeal/ multi-grain)
– 1/2 avocado mashed up (a technical cooking term) to make a spread
– a tomato sliced. Then use a couple of slices per burger
– little bit of feta cheese
– half an onion caramelised. (see below how. I use honey, coconut oil and balsamic vinegar.
– baby spinach
– salmon. I used two salmon fillets.
– Pistachio dukkah (I found this pre-made in the spice section of the supermarket and it’s amazing. If you can’t find this then use a spice you like to flavour the salmon.)
1) Toast your buns.
2) Caramelise the onion. Cut them up, put into a fry pan with coconut oil and let them soften up and begin to brown. Then add a little honey and stir it in. Put a little balsamic vinegar on (about a table spoon). Stir and let caramelise. Remove the onion from the pan and put to the side.
3) Rub the dukkah into the salmon on either side of the fillet.
4) Cook these on the fry pan to your liking. I like them a little rare on the inside. Tip: The salmon will keep cooking even after you take it off the heat. So, I try to take them off the heat a little bit early so they are just right when I serve them
5) I assemble the bun. First spread avocado, then crumble feta on to avocado, next place sliced tomato on. Follow with onion, spinach and the salmon fillet (you might need to break it in half so it doesn’t hang out of the bun).
6) Time to eat! I serve it with some sweet potato chips.