Salmon burger with cucumber salsa
Skinless salmon fillet(s)
500 g, finely chopped
1 whole, (1 small) finely chopped
2 tbs, chopped
1 medium, halved, deseeded, chopped
¼ tsp, jalapeno chilli variety
Wholemeal English muffin
4 individual, (4x65g) split, toasted
1 cup(s), (100g) leaves
1 x 3 second spray(s)
- Combine salmon, eschalot, 1 tablespoon coriander and mustard in a large bowl. Season with salt and pepper. Shape mixture into four 1.5cm-thick patties.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook patties for 5-6 minutes each side or until lightly browned and cooked through.
- Meanwhile, combine cucumber, juice, chilli sauce and remaining coriander in a medium bowl. Season salsa with salt.
- Top muffin bases with watercress, patties and salsa. Sandwich with muffin tops to serve.