Name: Salmon Burgers with Kale Salsa Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Contemporary European
Ingredients: 2 unpeeled sweet potatoes, cut into wedges; 1 tbsp olive oil; ½ tsp smoked paprika; 2 skinless salmon fillets; peel of 1 orange; 1 tsp water; 1 avocado, destoned, peeled and sliced; juice of 1 lime; 50g kale, finely chopped; 1 tsp olive oil; 1 red chilli, deseeded and finely chopped; small handful coriander, chopped; 1 orange, segmented; 2 wholemeal burger buns; mixed seeds, to serve

Ingredients

2 unpeeled sweet potatoes, cut into wedges

1 tbsp olive oil

½ tsp smoked paprika

Peel of 1 orange

2 skinless salmon fillets

1 avocado, destoned, peeled and sliced

Juice of 1 lime

2 wholemeal burger buns

Mixed seeds, to serve

50g kale, finely chopped

1 tsp olive oil

1 red chilli, deseeded and finely chopped

Small handful coriander, chopped

1 orange, segmented

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Place the sweet potato wedges in a large roasting tin, drizzle with olive oil, sprinkle with smoked paprika, and toss to coat evenly. Bake for 35 minutes until tender and slightly crispy on the edges.

Step 2: While the sweet potatoes cook, prepare the salmon parcel. Lay a 40cm piece of baking parchment on a surface, place the orange peel near the center, then lay the salmon fillets on top. Sprinkle 1 teaspoon of water over the salmon, fold the parchment to seal the parcel, and place it in the oven during the last 12-15 minutes of the sweet potatoes’ cooking time.

Step 3: Place the sliced avocado in a bowl, pour over lime juice, and set aside. For the kale salsa, put the chopped kale into a large bowl with 1 teaspoon olive oil, then massage it well to tenderize the leaves.

Step 4: Add the red chilli, coriander, and orange segments to the kale. Stir to combine and season to taste.

Step 5: Lightly toast the burger buns and mixed seeds in a dry, non-stick frying pan over high heat for about 1 minute, then set aside.

Step 6: Remove the salmon from the oven, take it out of the parchment, and discard the orange peel. Assemble the burgers by layering avocado slices on the bottom halves of the buns, topping with salmon, then spooning over the kale salsa and sprinkling toasted seeds.

Step 7: Put the bun tops on, serve the burgers with remaining salsa and sweet potato wedges on the side, and enjoy.

Tips & Variations

Tenderise kale by massaging it with a little olive oil to soften its texture and reduce bitterness, making the salsa more enjoyable.

Swap smoked paprika for regular paprika or mild chili powder for a different flavor twist.

For added creaminess, spread a little plain yogurt or tzatziki on the buns before assembling the burgers.

FAQs

Can I use frozen salmon for the burgers?

Yes, frozen salmon fillets can be used. Just thaw them completely before preparing the burgers to ensure even cooking and good texture.

Is kale necessary for the salsa?

Kale provides a lovely texture and earthiness, but you can substitute it with spinach or finely chopped cabbage if preferred. Remember to tenderize tougher leaves by massaging with oil.