Salmon burgers & Asian-style pickled salad

It's mid-August and yet it's got quite a lot colder here these last few days with plenty of rain and Autumn-like storms.  Before summer is completely over, I really want to share this recipe for salmon burgers which go so well with a quick pickled salad.  The Asian-inspired burgers taste great hot or cold - I had mine hot with some rice noodles and broad beans.

To make the whole recipe including the salad gluten-free, please check your soy sauce does not contain any gluten.

Salmon burgers with pickled salad

Salmon burgers (makes 4 medium-size burgers)
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:

1. Chop the salmon fillets into very small pieces (almost mincing but leaving a bit of texture).
2. In a bowl, mix the yogurt with the lemon grass, chilli and seasoning and add the salmon.
3. Combine well; then form the mixture into 4 patties.
4. Coat evenly with the maize flour, then put in the fridge for 10-15 minutes to firm up.
5. 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:

1. Simply combine the vinegar, soy sauce, hot water, salt and sugar in a bowl.
2. Add the vegetable strips and stir to cover evenly in the liquid.
3. Leave to marinate in the fridge for 30 minutes (or longer, if you have time).  
4. 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.