This is my last Thursday evening of eating my favourite foods, as hubby has his last class tonight. I usually use these nights alone to eat things that he doesn't like, such as indian food or seafood, so I won't be able to do that any more. These yummy goodies will be relegated to when we eat out....very sad!
Tonight I made a recipe from Delicious magazine (vol 4 issue 7) and it certainly lived up to that name. This was a really simple and quick recipe that was very fresh and great for warm weather, especially if you like salmon.
Salmon Burger with Avocado Salsa
600g fresh organic salmon fillet, skinned
1 shallot, finely chopped
1 tbs flat-leafed parsley, finely chopped
1 tbs dijon mustard
1 small egg white
1 tbs olive oil
2 english muffins, split in half
1 cup watercress sprigs
2 ripe avocado's
2 tbs lime juice, plus lime wedges to serve
1 garlic clove, crushed
1 long green chilli, seeds removed and chopped
2 tbs chopped coriander leaves
1. Roughly chop salmon into pieces and place in the bowl of a food processor with the shallot, parsley, mustard, egg white, salt and pepper. Pulse very briefly, only 3-4 times until the fish is roughly chopped but not pureed. Divide the mixture into 4 and with hands, form into large patties. Place on a tray and refrigerate for 30 minutes to help them 'set'.
2. For the avocado salsa, place all the ingredients, except the lime wedges, in a bowl and gently combine.
3. Heat the olive oil in a large frying pan over medium heat. Sear the burgers for 1-2 minutes each side, turning carefully, until cooked to your liking.
4. Meanwhile, lightly toast the muffin halves. Top each with watercress, a salmon patty and a spoonful of avocado salsa. Serve with lime wedges.