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Photo of Salmon burger with cucumber salsa by WW

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.

Notes

TIP: Jalapeno chilli sauce is a hot green chilli sauce. If unavailable, use any hot chilli sauce. SERVING SUGGESTION: Serve with lime wedges VARIATION: Add 2 tsp finely grated lime rind with coriander in Step 1 or swap English muffins for 4 x 50g multigrain bread rolls.

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