This harissa salmon burger is to die for and the pea hummus is a simply perfect accompaniment. Here Richard shows you step-by-step how to marinate your salmon fillets, BBQ to perfection using the  Thermapen and of course serve it all beautifully together in a  soft bread roll.

“Knowing the correct core temperature of food, so food is both cooked and safe to eat. I never serve food without quickly checking the core temperature and a Thermapen is the easiest and most reliable way of doing that.”

“Food that is cooked properly while retaining its natural flavour and succulence would put British BBQ on the map, and using a thermometer is part of that picture!”

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."