Asparagus & salmon supper
A sophisticated salmon dish that's super fast to prepare
Wild salmon burgers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 large eggs
- 2 x 212g cans wild salmondrained
- 60g panko breadcrumbs
- 2 tbsp finely chopped coriander
- 2 spring onionsfinely chopped
- 1 thumb-sized piece gingerpeeled and finely grated
- 2 garlic clovesgrated
- 1 large limejuiced
- 2 tbsp low-sodium soy sauce
- 1 tbsp extra virgin olive oil
To serve
- 4 burger buns
- mayonnaise
- 1 large avocadothinly sliced
- lettuce leaves
Nutrition: Per serving
- kcal235
- fat11g
- saturates2g
- carbs12g
- sugars1g
- fibre1g
- protein22g
- salt1.15g
Method
step 1
Whisk the eggs in a large bowl. Add the salmon and use a fork to mix well so no large chunks remain. Add the panko, coriander, spring onions, ginger, garlic, lime juice and soy. Mix well, and form into 4 x 1.5cm thick patties. Chill if not cooking right away.
step 2
Heat the olive oil in a frying pan over a medium high heat, and cook the patties until golden brown and cooked through, about 4 mins per side.
step 3
Spread mayonnaise all over the cut sides of the burger buns, add a salmon patty to each bun. Top with avocado and lettuce. Place the bun top on and serve.
Recipe extracted from Eat to Beat Depression and Anxiety: Nourish Your Way to Better Mental Health in Six Weeks by Dr. Drew Ramsey, published by HarperWave, £22.
