Salmonburger… is your mouth watering? This is a dish that, at least for me, does the unusual thing of leading my mind to think of both fast food and gourmet, very interesting. Anyway, here’s the recipe!
First of all, I would like to make a warning: If your country does not have “pitabread” then I cannot help you; this recipe partly consists of pitabread. If that is the case, and you do not know any counterparts to it in your country, I guess you will have to Google it. This goes for maizena as well, although I can provide you with the hint that maizena is a starch product made up, entirely, of corn/maize.
Now for the recipe…
Salmonburger… is your mouth watering? This is a dish that, at least for me, does the unusual thing of leading my mind to think of both fast food and gourmet. This could be a cool alternative for a picnic, absolutely. Food for summer! Anyway, here is the recipe!
This dish – for 4 persons, done in 30 minutes – consisting of the following:
500 bone free lax filet
1 tea spoon salt
0.5 tea spoon black pepper
2 table spoon Maizena
4 pita bread
For the accompanying, simple, tomato salsa:
1dl olive oil
2 hacked tomatoes where the cores have been taken out
2 table spoon parsley
Juice from half a lemon
salt and pepper
This is how this enticing dish is made:
Put the oven on a temperature that follows the directions on the pita bread container. Slice the salmon in “smaller”, you decide what is smaller, pieces and mix it in your mixer.
Shred the scallions and blend them with the salmon. Salt and pepper. Put in the maizena. Divide the paste in four pieces, form into burgers. Fry a little butter in a frying pan.
Fry burgers a few minutes on each side. Meanwhile, peel and slice the cucumber and mango. Mix the ingredients ontop of the tomato salsa.
Heat the pitabread in the oven. Put a salmon burger in each bread. Top off with cucumber, mango and tomatosalsa.