Makes 6 

INGREDIENTS:

For the Burgers 

460G Skinless Salmon Fillet

1 Red Onion, (finely diced)

10 Coriander Sprigs (finely)

2 TBLS Pickled Ginger (finely diced)

2 tsp. Tamari

2 tsp. Sesame oil

Good Pinch Sea Salt

Good Pinch of Black Pepper

2 TBLS Olive Oil or Coconut oil (for cooking)

TO SERVE:

120g Rocket/or Spinach

2-4 TBLS Asian Mayo

*4 – 6 Turkish Rolls or (Bread Rolls of your choice)

METHOD:

1. Place the salmon fillets in a food-processing bowl or stainless steel bowl and put it all in the freezer for about 15-20 minutes

2. Remove salmon from freezer and add all other burger ingredients to the food processing bowl, blend until mixture resembles a firm mince patty consistency.

3. Form 4-6 burger patties out of mixture, and refrigerate for 30 minutes to an hour (If cooking them that day), otherwise cling wrap patties individually and store in freezer

* OPTIONAL