Gourmet Salmon Fish Burger with Lime and Pink Pepper

Gourmet Salmon Fish Burger with Lime and Pink Pepper

Not your usual fish burger!

Ingredients for 4 servings:

  • 720 – 800 g of salmon fillet
  • 4 hamburger buns
  • 4 firm yolks
  • 2 limes
  • 2 spring onions
  • 1 medium ripe avocado
  • 1 whole natural yoghurt
  • 1 tablespoon of balsamic vinegar of Modena
  • 1 tbsp honey
  • pink pepper in berries
  • extra virgin olive oil
  • salt

Follow these steps:

To start this recipe you obviously need a salmon filet. We recommend to buy a fresh and deboned filet at the supermarket, but you can also use a frozen one – we promise the result will be delicious as well!

Take your filet and chop it with a knife, then put it in a bowl together with the 2 limes juice, a bit of grated zest, a pinch of salt, a round of oil and of course a sprinkle of grounded pink pepper.

Once the ingredients are in the bowl, stir them well so that the salmon will incorporate all the flavours then cover it with a plastic wrap and let it marinate for at least an hour.

While waiting for your juicy fish to be ready, let’s prepare the caramelized onions. Take the onions and peel them to get rid of the skin, slice them according to your personal flavour, thicker if you prefer a stronger taste or thinner – we love thick onions, but if you’re having a romantic dinner make sure to prepare the burger for the both of you so that you won’t be bothered by the smell!

Add in a pan a small quantity of oil – preferably peanut oil as it gives a lighter taste to your frying – with high heat, make sure it is hot before putting the onions in. To smoothen the intense smell a bit you can add a bit of vinegar and let it evaporate completely. Add the honey and let them caramelize. They should turn into a more brownish colour when ready, at that point, you can turn the heat off and let the onions rest in the pan.

Let’s now prepare the boiled eggs, as you’ll need the yolks later. Put a small pot with some water on high heat, when it starts boiling put the eggs inside and wait for exactly 9 minutes. After 9 minutes take the eggs and put them under cold water, it will be easier to peel them off. Separate the egg white from the yolks and let the yolks cool down. If you prefer, you can also do this step first or even the day before.

It’s avocado time! Take your avocado and cut slices thick about ½ cm and put them aside.

Moving to the salmon again, we now need to prepare our burgers. Start by cutting 4 squares of parchment paper, the dimension should be proportioned to how big you want your burgers to be. We suggest to have 4 10×10 cm squares and to place each time on top a ring of 8 cm in diameter. Once place the ring, pour inside the salmon trying to have even quantities per each burger and press with the back of a spoon to even everything out. Then remove the ring.

To cook the burgers, heat very well a non-stick pan over medium heat, using with the parchment paper delicately put the burgers in by turning them upside down. Let them cook for a couple of minutes on each side, you should have a slight brown colour on the outside but still remain pink on the inside.

Cut the bread in half and spread a layer of yoghurt on each half.

Let’s compose our fish burger! Take one half, on top of the yoghurt, put the avocado slices, place the burger, cover it with the caramelised onions, crumble the yolks on top and sprinkle with pink pepper. Then put on top the other half of bread.

Your delicious burgers are ready to be served hot and juicy with that fancy touch of pepper!

Fancy hint:

Pink peppercorns are the must-have for this salmon burger, giving that spicy twist to bring the recipe to the next level!

If you want more fruity and tropical notes, try replacing it with the Japanese Sancho.

Types of pepper used in this recipe:

Other types of pepper you can use with this recipe:

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