Tandoori Salmon Burgers with Herb Relish
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.
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
4 burger buns, halved, toasted and buttered
mayonnaise and tomato relish for spreading
Herb Relish (see recipe below) large cress or salad leaves
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. MAKES 4 BURGERS