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.
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!
Richard Holden
Trained Chef & BBQ Specialist - @richardholdencooks
"I'm all about cooking from scratch using the best quality ingredients. When you know exactly what's gone into your food you want to make sure it's cooked perfectly. With the speed and accuracy of a Thermapen you know this is spot on every time."
