Tender salmon fillets marinated in harissa paste and cooked on the BBQ, with a minty pea hummus, sandwiched into soft bread rolls. The perfect light, healthy burger for your summer BBQ.
Salmon Burgers Recipe
Ingredients
- 4 - 140g salmon tail fillets (skin-off)
- 4 tbsp Harissa paste
- 2 tbsp cold-pressed rapeseed oil
- juice and zest of a lemon
- 200g hummus
- 200g frozen peas, defrosted
- 5 sprigs of fresh mint, picked
- juice and zest of a lemon
- 1/2 red onion, finely sliced
- rocket
- bread rolls
Directions
- Preheat your barbecue for 15 minutes at 200 °C roasting heat, lid down and vents open as applicable.
- In a bowl combine the Harissa paste with the oil and lemon, before adding the salmon pieces and coating evenly with the marinade.
- Put the hummus, defrosted peas and mint leaves in the bowl of a food processor and blitz.
- Oil the underside of a perforated grill basket and evenly space the salmon pieces onto it.
- Place the basket into the roasting area of the barbecue and close the lid.
- Cook for 8 minutes before checking the thickest part of each piece with a thermometer.
- Cooked fish needs to be 60 °C at its core. Once the fish are 60 °C remove from the barbecue.
- Split the bread rolls and assemble!
