Tuesday, 2 July 2013

Like a fish in water...Salmon with a twist

"I can do it..."
Yippee - we are home!  And whilst there is still chaos everywhere, it is just so lovely to be back in our own home again!  We have missed being here and Keith the dog spent a lot of time sniffing around.  I spent the same amount of time dusting, hoovering, dusting some more and smiling to myself.  How lucky we are to have a home, to feel warm & safe.  We had a lovely time where we were staying - Keith even improved his swimming a bit although he is still not too sure about deep water, judging by the photo ;-)  Still, it's good to be back!

Before cooking
Salmon burger...yum!
Not all the work has been completed yet, so there is stuff all over the house but we can work around that for now.  I couldn't wait to get back into the kitchen and try some of the recipes I promised to write about.

If like me you are quite partial to a burger, you might enjoy what I cooked for my dinner tonight: salmon burgers. 

Making these couldn't be any quicker or easier and I really loved the taste and texture.  And if you want to reduce the amount of red meat you eat or just fancy a change, then I can highly recommend these.  You could also replace the salmon with fresh tuna.

Salmon burgers (makes 2)

200g skinless salmon fillets (or fresh tuna)
2 spring onions, thinly sliced
2 tsp sesame seeds
a little soy sauce
a little dried chilli (or chilli paste)
optional: salt, pepper
a little oil for frying (sesame oil if you have it - otherwise any vegetable oil suitable for frying)

to serve:
burger buns
garlic mayonnaise or a mix of mayonnaise & plain yogurt (to cut some calories)

  1. Chop the salmon fillets into small pieces and add the sliced spring onions, sesame seeds, soy sauce, chilli and additional seasoning if required.  You can use a food processor for this but make sure you don't blitz the fish too much - it's great to have a bit of texture to these burgers.
  2. Mix well and with slightly wet hands shape into two burgers.  You should not need any binding agent (egg or bread).
  3. Leave to rest in the fridge for 10 minutes, then fry until browned evenly on both sides.
  4. Place the hot burger in a burger bun with some salad and your choice of sauce - I found garlic mayonnaise worked particularly well.


  1. Hi Kirsten and Keith and Mr Happy Larder. Good to have you back :-)

    1. Aw, thank you! We are glad to be back! I hope all is well with you! Kirsten x

  2. Hi K! Just wanted to let you know that I tried these burgers out for a small dinner party on Friday evening. Instead of frying the burgers, we wrapped them in foil (with a very light spray of 1 cal Olive Oil) and plopped them on the barbeque. They were absolutely delicious (with a little bit of your other suggestion for a yogurt and mustard mix - and I added a bit of paprika as well). Thanks again for yet another inspired quick option! Vince from Muswell Hill

    1. So pleased you guys enjoyed these - they are already one of my favourite things :-) Great idea to grill these! Kirsten x