Salmon burger with cucumber salsa
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Skinless salmon
500 g, finely chopped
Eschalot(s)
1 whole, (1 small) finely chopped
Fresh coriander
2 tbs, chopped
Dijon mustard
½ tsp
Lebanese cucumber
1 medium, halved, deseeded, chopped
Lime juice
1 tbs
Chilli sauce
¼ tsp, jalapeno chilli variety
Wholemeal English muffin
4 individual, (4x65g) split, toasted
Watercress
1 cup(s), (100g) leaves
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
Meanwhile, combine cucumber, juice, chilli sauce and remaining coriander in a medium bowl. Season salsa with salt.
4
Top muffin bases with watercress, patties and salsa. Sandwich with muffin tops to serve.
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