Wild Alaskan Salmon & Leek Burgers
If you’re trying to be thrifty or like me, it pains you sometimes to spend £15 on wild Alaskan salmon for 1 meal, then do what I did - pad it out with veg! These salmon burgers were truly divine & gobbled up by everyone - yes I did say EVERYONE, the Fusspot included!
- 2 Alaskan salmon fillets
- 3 leeks
- 1 red onion
- 1 tbsp + 1 tsp coconut oil
- 2 tsp caper paste
- 2/3 pack of Halloumi
- 1/2 tsp salt
- Juice of 1/2 a lemon
- 1 egg, beaten
- 1 tbsp ground flax seed
- 1 tbsp coconut flour
- 1 heaped tbsp creme Fraiche
Pre-heat oven to 180*C
Roast salmon in a glass dish with lid for 13 mins. Allow fish to cool & flake into a bowl.
Clean, trim & split leeks lengthways & shred as finely as possible. Sautee in coconut oil. Peel & finely dice onion . Add to leeks but don’t cook too long as you want to keep the onion a bit crunchy. Allow to cool a little.
Add to bowl with flaked salmon.
Season & add lemon juice, flax, coconut flour, caper paste, creme fraiche & egg. Combine well.
Dice halloumi into tiny cubes and stir into the mixture. It should be sticky, but hold together.
Using your hands, form salmon mixture into 8 burger shaped patties.
Melt a tsp of coconut oil on a griddle pan and cook burgers over a medium heat. As all the ingredients are cooked, it is just a case of warming through, allowing the egg to set & searing the outside until golden brown and crispy.
Flip after 3 minutes or so - use a good wide flipper & maybe a knife too - they are delicate little souls!
I served mine with some delicious sauteed samphire which I found at the Waitrose fish counter. To die for!