This article was written for Annabel & Grace, which is now part of Rest Less.
Keep a mental note of this refreshingly light recipe for Prawn & Salmon Burgers With Spicy Mayo. It has everything as far as I’m concerned – looks like a naughty burger but it’s so light, fresh, piquant and rich in Omega-3. Definitely on my fave recipes list.
4
servingsA burger, but not as you know it. This one is so fresh and light and moreish.
Ingredients
180g pack peeled raw prawns, roughly chopped
4 skinless salmon fillets, chopped into small chunks
3 spring onions, roughly chopped
1 lemon, zested and juiced
Small pack coriander, roughly chopped
60g mayonnaise or Greek yogurt
1 – 2 tbspn chilli sauce (depending on how spicy you like your mayo)
2 Little Gem lettuces, shredded
1 cucumber, peeled into ribbons
1 tbsp olive oil
4 oven bottom muffins, split and toasted
Directions
- Briefly blitz half the prawns, half the salmon, the spring onions, lemon zest and the coriander in a food processor until it forms a coarse paste. Tip into a bowl, stir in the rest of the prawns and salmon, season well and shape into four burgers. Chill for 10 mins.
- Mix the mayo and chilli sauce together in a small bowl, season and add some lemon juice to taste. Mix the lettuce with the cucumber, dress with a little of the remaining lemon juice and 1 tsp olive oil, then set aside.
- Heat the remaining oil in a large frying pan and fry the burgers for 3-4 mins each side or until they have a nice crust and the fish is cooked through. Serve with the salad on the side or in the toasted muffins. Either way, plonk a good dollop of the spicy mayo onto the fish burgers before you serve them. Brilliant on their own, even more yummy with some oven baked sweet potato fries.
More succulent salmon recipes here