• Prep and cook time: 30 minutes
• Yield: Serves 4
For fennel pickle:
• 4 tbsps water
• 1/4 tsp dried mustard
• 1/4 tsp ground turmeric
• 2 1/2 tbsps white sugar
• 125ml white wine vinegar
• 1 large fennel bulb, trimmed and finely sliced, balanced and refreshed under cold water, drained (Main)
• 1 dash olive oil
• 4 boneless salmon fillet, skin-on, about 150g each
• 1 sprinkle lemon pepper, or use finely grated zest of 1 lemon and 1 tsp lightly crushed fennel seeds
• 4 burger buns, split and toasted
• 1 lebanese cucumber, thinly sliced
• 4 servings mayonnaise, choose a good quality one
• 1 handful salad greens, washed, dried and shredded
To make the fennel pickle:
- Place the vinegar, water and sugar in a small saucepan over low heat. Cook until the sugar dissolves, then increase the heat and bring up to the boil.
- Remove from the heat, add the turmeric and mustard powder and set aside to cool.
- Place the prepared fennel in a glass bowl and pour over the pickling liquid. Cover and leave to marinate in the fridge.
To make the salmon:
- Rub a little olive oil on each salmon fillet and sprinkle over a little lemon pepper seasoning, or use fresh lemon and fennel seeds.
- Heat a non-stick frying pan over a medium-high heat and place in the salmon fillets, skin-side-down. Fry for 3 minutes. Lower the heat to medium, turn the salmon fillets and fry for a further 3 minutes or until cooked to your liking.
To make the burgers: Slather the base of your burger buns with mayonnaise, top with green leaves and cucumber, place on the cooked salmon and finish with fennel pickle. Spread extra mayonnaise on the bun tops and serve salmon burgers straight away.
This great family recipe is thanks to Eat Well - NZ Herald at https://www.nzherald.co.nz/eatwell/recipes/salmon-burgers/UIFDGG5IXFAFVRVJUD3RDYHY6U/