Level: Easy Total Time: 30 min + time to make homemade burger buns
Salmon is often the first Norwegian product that comes to mind (and hence half the name of this French/Norwegian blog :-)). Every day 14 million meals of Norwegian salmon are served worldwide. Salmon is an amazing fish when it comes to taste, texture, and health benefits and I use it a lot in my cooking. Farm salmon tend to have a mixed reputation when it comes to its health benefits though, so if you want more information on Norwegian farm salmon you can get that here. You might prefer to buy wild salmon (but it is harder to find and far more expensive) or what I consider the perfect in-between: The salmon brand Salma. It is a farm salmon that has been fed without antibiotics and it is being packed in sous vide within 4 hours of fishing. The quality is excellent! Currently, Salma is available in Norway, Sweden, France, Switzerland.
For this recipe, I use the salmon burgers from Salma, but you can easily create your own by cutting the salmon into small pieces and shape into 130-gram burgers. The salmon burger is served with mild avocado cream and sweet and spicy salsa. It is a healthy and very tasty dish that the whole family loves.
THE TIPS TO SUCCEED
1: Carefully watch the frying of the fish, it is best when it is still a bit transparent in the middle
2: I strongly advise you to serve these with homemade burger buns. It makes a huge difference!
Let’s get started
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 Finely 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 homemade Burger Buns)
- 520 g Salmon, cut finely and shaped into 4 burgers (Or 4 ready-made Salma burgers)
- 100 g Young spinach leaves
- Salt and pepper
- 1 tbsp Olive oil
How to do it?
Avocado cream
Mix the avocado with the juice from the lime using a fork.
Add the creme fraiche and vinegar, 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 lime juice, vinegar, and salt and pepper to taste and mix delicately.
Salmon and Buns
Start by cutting the burger buns in two and place them inside up under the grill in the 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.
How to serve the Salmon burger
Serve the burger with a salad of spinach leaves and tomato. Add a few slices of red chili if you like your burgers extra hot.
Salmon burger with avocado cream and sweet and spicy salsa
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.
