2 ea salmon fillet(s), skin on 2 ea lime(s)
2 tbsp panko breadcrumbs 2 tbsp plain flour
1 ea cucumber(s)
114 g tinned pineapple
1 tbsp sriracha
1 tbsp sesame oil
2 tbsp vegetable oil
2 ea brioche burger bun(s) 2 tbsp peanut butter
1 tsp curry powder
1 – Get ready
Preheat the grill to its highest setting.
2 – Prep the salmon
Plonk 2 fillets of salmon onto a board, skin-side down. Remove their skin by angling the knife towards the board at 45 degrees and carefully slicing between the skin and the flesh.
Finely chop the salmon with a chef’s knife, until a sticky, mince-like consistency is reached.
3 – Make the burger mix
Chuck the salmon into a bowl and finely grate in the zest of 2 limes. Tip in 2 tbsp of breadcrumbs.
Season with a generous pinch of salt and give everything a good mix. It should hold together when squeezed – if the mix is a little dry add 1 tbsp of water.
4 – Form your patties
Scatter 2 tbsp of flour onto a plate and form the salmon mixture into 2 burger-shaped patties on the plate. Dust them in the flour to stop them from sticking to the plate. Set aside ready for later. Wash your hands after handling raw fish.
5 – Make the salad
Crush 1 cucumber by applying pressure to it with the heel of your hand. Cut it lengthways and then crossways at 1cm intervals. Chuck the crushed chunks into a bowl.
Drain 1⁄2 a 227g tin of pineapple, cut the rings into small chunks and chuck them into the bowl too.
Squeeze in 1 tbsp of sriracha, drizzle in 1 tbsp of sesame oil and squeeze in the juice of the 2 zested limes from earlier.
Give everything a good mix, season to taste with salt and set aside ready for serving later.
6 – Fry
Tip 2 tbsp of vegetable oil into a large frying pan and place it over a medium-high heat.
Once the oil begins to shimmer and loosen, carefully lower in the patties. Fry for 2-3 minutes, until light golden brown on one side.
7 – Grill it up
Whack the whole pan under the grill and cook for 5-7 minutes, until the patties are golden all over and opaque pink/orange throughout. Slice 2 burger buns in half and toast them under the grill alongside the patties for the final minute. Get on with the sauce in the next step while you wait.
Timer Instruction: Hey, that’s the timer for the salmon patties and burger buns. The burgers should golden and cooked throughout, the buns should be toasted.
8 – Make the sauce
Dollop 2 tbsp of peanut butter into a small bowl and add 1 tsp of curry powder.
Beat in a little warm water, 1 tbsp at a time, until a mayo-like consistency is reached. Season to taste with salt. If you are still waiting for the burgers, now would be a great time to do a bit of washing up.
9 – Serve
Sandwich a salmon burger and half of the sauce between each of the buns and transfer to your plates.
Divide the cucumber salad between plates and serve.