Pepper and Garlic Salmon Burgers

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs Lebanese cucumber
• 1pcs granny smith apple
• 2pcs white bread rolls
• 10g pepper and garlic seasoning
• 2pcs Tasmanian salmon fillets
• 19ml olive oil
• 10ml red wine vinegar
• 30ml mayonnaise

Method

1. Step 1 — Bake chips
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the potatoes into 1cm-thick chips and put on the lined tray. Drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Bake on the upper oven shelf for 25 mins or until tender and golden.
2. Step 2 — Prep ingredients
   Meanwhile, peel the cucumber into ribbons with a vegetable peeler. Finely chop half the apple, then thinly slice the remaining apple. Cut the bread rolls in half. Combine 3 tsp pepper and garlic seasoning (see Make it yours) and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the salmon and turn to coat.
3. Step 3 — Cook salmon
   Heat a small frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan (see Make it yours).
4. Step 4 — Toast buns and make salad
   While the salmon is cooking, put the rolls on an oven tray, cut-side up, and bake on the lower shelf for 5-7 mins until lightly toasted. Combine 1 tsp red wine vinegar and 1 tsp olive oil in a large bowl and season with salt and pepper. Add the cucumber and sliced apple and toss to combine.
5. Step 5 — Serve up
   Combine the chopped apple, 2 tbs mayonnaise and 1 tsp red wine vinegar in a bowl and season with salt and pepper. Spread the roll bases with the apple mayo. Layer with the cucumber salad and salmon, then sandwich with the tops. Serve with the chips and any remaining salad. Enjoy!
6. Step 6 — Make it yours
   Our pepper and garlic seasoning has a mild peppery kick, so reduce the amount if you prefer less heat. ~ Prefer your salmon without the skin? Simply peel the skin off the salmon after it's cooked.

Allergens

Sulfit, Eier, Gluten, Sojabohnen, Wheat, Sesamsamen, Fisch