SEARED SALMON & WASABI PEA BURGERS
SERVES 4 PREP 15 MINS COOK 5 MINS + RESTING
✦ 3 tsp rice wine vinegar
✦ 1 tsp caster sugar
✦ 1 cup shredded daikon
✦ 1 carrot, finely shredded
✦ 1 eschalot, finely sliced
✦ 300g salmon fillet, cut into 1cm-thick slices
✦ ½ cup frozen peas, thawed
✦ 2 tbsp low-fat mayonnaise
✦ 1 tsp wasabi paste
✦ 4 wholegrain bread rolls, split, toasted
✦ 60g baby spinach leaves
✦ lemon halves, to serve
1 In small saucepan, stir vinegar and sugar together on low heat until sugar dissolves. Add daikon, carrot and eschalot. Remove from heat and toss to coat. Season, then set aside 5 mins.
2 Heat a large oiled frying pan on high. Season salmon. Cook 30 secs each side, for medium (or until cooked to your liking).
3 In a small food processor, puree peas, mayonnaise and wasabi until smooth. Season.
4 Fill rolls with spinach, pickled vegetables and salmon slices. Dollop with pea mixture and serve with lemon halves.
11g total fat 2.5g sat fat 1490kj (356 cals) 28g carbs 30.5g protein 7g fibre 375mg sodium