Avo­cado sal­mon slid­ers

Whitsunday Times - - LIFE TASTE -

SERVES: 4–8

In­gre­di­ents

500g – 1kg sal­mon fil­lets cut into 5x 10cm pieces or the best size to fit on your bun 8 mini slider buns ½ red onion 4–6 radishes 2 tbs of rice vine­gar, salt and pep­per to taste 1 ripe avo­cado, sliced 8 small let­tuce leaves 8 long bam­boo skew­ers

Method

Pat sal­mon fil­lets dry with pa­per towel then in a very hot pan fry the sal­mon fil­lets about 2–3 min­utes per side leav­ing the cen­tres slightly pink. Set them aside. Thinly slice the red onion and radishes and com­bine them in a small bowl adding a lit­tle rice vine­gar, salt and pep­per. Cut the slider buns in half and lightly toast them. To as­sem­ble the burg­ers, build up from the bot­tom bun. First the let­tuce, then the sal­mon, radishes and onion, avo­cado slices then the bun top. Put the long skewer through the slider so it all stays in place.

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