Description
Delicious salmon burgers topped with a vibrant kale salsa, creamy avocado slices, and toasted mixed seeds, served alongside crispy oven-roasted sweet potato wedges. This recipe offers a healthy and flavorful meal combining fresh ingredients with simple cooking techniques.
Ingredients
Scale
Sweet Potato Wedges
- 2 unpeeled sweet potatoes, cut into wedges
- 1 tbsp olive oil
- ½ tsp smoked paprika
Salmon Burger
- 2 skinless salmon fillets
- peel of 1 orange
- 1 tsp water
Avocado Topping
- 1 avocado, destoned, peeled and sliced
- juice of 1 lime
Kale Salsa
- 50g kale, finely chopped
- 1 tsp olive oil
- 1 red chilli, deseeded and finely chopped
- small handful coriander, chopped
- 1 orange, segmented
Buns and Seeds
- 2 wholemeal burger buns
- mixed seeds, to serve
Instructions
- Prepare Sweet Potato Wedges: Preheat the oven to 200C/180C fan/gas 6. Place sweet potato wedges in a large roasting tin. Drizzle with olive oil and sprinkle over smoked paprika, tossing well to coat evenly. Bake for 35 minutes until tender and edges start to crisp.
- Bake Salmon: Take a large piece of baking parchment (about 40cm long). Place orange peel on one side, lay salmon fillets on top, and sprinkle with 1 tsp water. Fold parchment to form a sealed parcel. Place the parcel in the oven when sweet potatoes are almost done and bake for 12-15 minutes until the salmon is cooked through.
- Prepare Avocado: Put avocado slices in a bowl and pour lime juice over them to prevent browning. Set aside until needed.
- Make Kale Salsa: In a large bowl, add chopped kale and olive oil. Massage the oil into the kale with your hands until tender. Stir in red chilli, chopped coriander, and orange segments. Season to taste.
- Toast Buns and Seeds: Lightly toast the wholemeal buns and mixed seeds in a dry, non-stick frying pan over high heat for about 1 minute. Set aside.
- Assemble Burgers: Remove salmon from the parcel and discard orange peel. Place avocado slices on the bottom halves of the buns, then add the salmon fillets. Top with a few spoonfuls of kale salsa and sprinkle with toasted seeds. Cover with the top buns.
- Serve: Serve the salmon burgers with the remaining kale salsa and roasted sweet potato wedges on the side.
Notes
- To tenderize kale and reduce toughness, massage kale leaves with olive oil before adding other salsa ingredients.
- Using orange peel under the salmon while baking adds a subtle citrus aroma and prevents direct contact with the parchment.
- Lightly toasting seeds enhances their nuttiness and adds crunch to the burger.
- Adjust the amount of chilli in the salsa based on preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Contemporary European
Keywords: salmon burgers, kale salsa, sweet potato wedges, healthy burger, baked salmon, avocado lime, wholemeal buns, roasted sweet potatoes
