Salmon burger with avocado cream and sweet and spicy salsa
Servings: 4 people
Ingredients
Avocado cream
- 1,5 pcs Avocado well ripe
- 50 ml Creme Fraiche
- ½ pcs Lime
- 1 tsp White balsamic vinegar can be replaced with white wine vinegar
- Salt and pepper
Sweet and Spicy salsa
- ½ pcs Avocado
- 5 tbsp Finelly cut pineapple
- 6 pcs Cherry Tomatoes
- ½ pcs Red onion
- ½ bunch Cilantro
- ½-1 pcs Red Chili Adjust to taste
- ½ pcs Lime
- 2 tsp White balsamic vinegar can be replaced with white wine vinegar
Salmon and Buns
- 4 pcs Burger buns Link to recipe for burger buns below
- 520 g Salmon Cut finely and shape into 4 burgers (or 4 ready made Salma burgers)
- 100 g Young spenach leaves
- Salt and pepper
- 1 tbsp Olive oil
Instructions
Avocado cream
- Mix the avocado with the juice from the lime using a fork.
- Add the creme fraiche and vinagar, and salt and pepper to taste.
Sweet and Spicy salsa
- Cut finely the avocado, tomatoes, pineapple, red onion and cilantro. Remove the grains from the red chili and cut finely. Place all the above in a small bowl.
- Add the juice from a lime and the vinagar and mix delicately.
- Add salt and pepper to taste.
Salmon and Buns
- Cut the burgen buns in two and place inside up under the grill in oven until they are hot with a crispy surface.
- Add olive oil in a frying pan and heat to medium/high.
- Add salt and pepper on the salmon burgers and fry 2 - 2,5 min on each side.
- Let the burgers rest for a minute or two while you prepare the burger.
- Place a few spinach leaves on the bun, followed with the avocado cream. Place the salmon burger on the cream and add the salsa on top. Close the burger with the other part of the bun.
- Serve the burger with a salad of spinach leaves and tomato.