To make the whole recipe including the salad gluten-free, please check your soy sauce does not contain any gluten.
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| Salmon burgers with pickled salad |
3 salmon fillets, skinless (roughly 350g in total)
1-2 tbsp of Greek yogurt or quark (I used fat-free Total Greek yogurt)
1 tsp lemon grass paste
a little red chilli (to taste)
salt, pepper
for coating: 3 tbsp maize flour
for frying: coconut oil (or other vegetable oil)
Method:
- Chop the salmon fillets into very small pieces (almost mincing but leaving a bit of texture).
- In a bowl, mix the yogurt with the lemon grass, chilli and seasoning and add the salmon.
- Combine well; then form the mixture into 4 patties.
- Coat evenly with the maize flour, then put in the fridge for 10-15 minutes to firm up.
- Heat the oil in a frying pan and fry the burgers for 4-5 minutes on each side on a medium heat until golden on each side.
Asian-style pickled salad (makes 2 servings)
1 tbsp rice vinegar (or white wine vinegar)
1 tbsp light soy sauce (I only had dark soy sauce which worked fine)
1 tbsp hot water from the kettle (to help dissolve the salt & sugar)
a little salt and sugar (I just sprinkled a little in - maybe half a tsp each)
a large handful of salad vegetables (such as 1 large carrot, 1/4 cucumber, 5-6 radishes, spring onions) cut into strips or ribbons (I used my potato peeler to do this)
Optional: 3 tbsp cooked quinoa, some sesame seeds
Method:
- Simply combine the vinegar, soy sauce, hot water, salt and sugar in a bowl.
- Add the vegetable strips and stir to cover evenly in the liquid.
- Leave to marinate in the fridge for 30 minutes (or longer, if you have time).
- Drain off any surplus liquid and serve - you can add some cooked quinoa and a sprinkle of sesame seeds to finish this off which works very well.
