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


1-2 zuc­chini

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

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