Salmon burgers in ciabatta bun with spinach
Ainsley Harriott is in the kitchen rustling up a fast and nutritious brain-boosting dinner idea, to get the kids through the week.
His salmon burgers with watercress, spinach and tomato salad are guaranteed to put the smile back on their face and yours - because they'll be on the table in under 20 minutes!
Serves: 4
Ingredients
600g salmon fillet, skinned and boned2 tbls Dijon mustardSalt and freshly ground black pepperFlour for dusting1 tbls olive oil and knob of butterSun-blushed Mayonnaise:3 tbls mayonnaise3 tbls half fat crème fraiche1 tbls sundried tomato pureeSmall bunch of chives, snipped (optional)1 small packet fresh baby spinach leaves4 ciabatta rolls, split in half
Homemade salmon fish fingers
175g fresh white breadcrumbsSalt and freshly ground black pepper50g seasoned flour450g salmon fillet, skinned and boned2 eggs plus 6 tbls milk whisked together in a shallow dish4 tbls sunflower oilLemon wedges to serveWatercress and spinach salad with cherry toms and baby beetroot
Method
Finely chop the salmon or briefly blitz in a food processor. Stir in the Dijon mustard and season to taste.
Divide into four even size portions then, using slightly wet hands shape into burgers
Dust with flour and set aside
Heat a large non-stick frying pan over medium heat, add the oil and butter and when it starts to sizzle add the burgers. Cook for 2-3 minutes each side until lightly golden but atouch pink in the centre.
In a small bowl mix together the mayonnaise, crème fraiche, sun dried tomato paste and chives (if using) until well combined, season to taste
Toast the ciabatta rolls, place the bottom on plates spread over a tablespoon of sun-blushed mayo, top with spinach leaves and then place the burger on top. Smear the top of the bun with a little more mayo and serve.
For the fish fingers, place the breadcrumbs in a shallow dish add some seasoning and mix together. Place the flour on a flat plate.
Cut the salmon into fingers, about 7.5cm x 2cm, coat in flour shaking off any excess
Dip thoroughly into the egg mixture, and then dip/cover with the breadcrumbs
Heat the oil in a large frying pan over medium heat, add the coated salmon fingers and cook for a couple of minutes on each side until crisp and golden. Drain well on kitchen paper.
Serve with dressed salad, lemon wedges and sun blushed mayonnaise