In recent months my son Ted, who is 10, has decided he is no longer a fan of salmon. Unless it’s in a sauce or even better wrapped in a burger bun. Salmon used to be one of his favourites but nowadays that’s no longer the case. Now I have to think a bit harder and find meals that he enjoys eating salmon in. I do love a challenge and I remember he enjoys my burgers. Plus he’s eating a few more spices. So I thought I would throw these ingredients together and I came up with this tasty burger. We really enjoyed this dinner and we hope you will too.
Do you enjoy fish burgers and if so, what’s your favourite? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Fish knife
- Sharp knife
- Chopping board
- Grater
- Tablespoon
- Teaspoon
- Baking tray
Ingredients
- Salmon x 500g
- Ground almonds x 4 heaped tbsp
- Carrot x 1
- Dried Harissa spice mix x 2 tsp
- Honey x 2 tsps
- Salt and pepper to taste
Method
- Turn the salmon flesh side down onto the chopping board.
- Put your hand on top of the salmon and carefully slice off the skin from all of the fillets.
- Cut the salmon into chunky pieces and put into the food processor.
- Peel the carrot and grate it.
- Sprinkle in the ground almonds and grated carrot.
- Add in the dried harissa spice mix.
- Sprinkle over salt and pepper to taste.
- Blend all of these ingredients together.
- Split the mixture into four parts.
- Dampen your hands and take a piece of the mixture.
- Pat the mixture flat and put a dimple in the middle of the burger.
- The dimple will stop the burger from rising to much in the oven.
- Put into the fridge for 2 – 6 hours or overnight.
- Preheat the oven to 180°C or gas mark 5.
- Place the baking tray into the oven while the oven is preheating.
- Once the oven has preheated put the burgers into the baking tray and cook for 12 – 15 minutes.
- When the burgers are cooked the flesh will pull away from itself.
- Finally serve with chips and salad
- Then enjoy.
Honey and harissa spice salmon burger was a yummy dish. It was easy to prepare and cook. The burgers could be made and stored in the freezer for another occasion. You could also make these the night before or in the morning. These were delicious with sweet potato fries and my husband Howard and Ted had thier burger in a bunswith chips. I’m told they were really good too. However you decide to eat this burger, as always, please enjoy. Thank you xxx
Googies Kitchen Life 