Salmon burger
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
1 person
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Plancha/fire plate
Ingredients
• 1 salmon fillet with skin
• 1 burger bun
• 60 g leek, cut into small strips
cut
• 1 tomato, Coeur de Boeuf
(if possible)
• 1 red onion
• 1 lemon
• 8–10 carrot strips
• red and yellow pepper rings
to taste
• Sesame seeds
• Balsamic vinegar
• Salt
• Pepper
• Saffron mayonnaise
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preparation
➊ Place the salmon on the well-preheated plancha at full heat, skin side down. Let it roast for a few minutes until the fish oil starts to release. Place the vegetables on top and toast the side of the burger bun. Keep the vegetables moving. As soon as they are well roasted, pour a little balsamic vinegar over them and season with salt and pepper if necessary. Place half of the vegetables on the bottom half of the bun, leave the rest of the vegetables to one side or on the plancha for a crispier texture.
➋ Meanwhile, turn the salmon over, remove the skin with the spatula and briefly roast the underside of the skin on the plancha. Then press it flat with the spatula, remove it from the plancha and place it on a kitchen towel. Squeeze a little lemon juice over the salmon and roast the sesame seeds. As soon as the salmon is cooked to the desired degree (be careful, it will continue to cook!), remove it from the plancha and place it directly on the half of the bun with the vegetables. Garnish with the sesame seeds. Now pile the remaining vegetables on top. Serve with a little saffron mayonnaise to taste.
Plancha tip: Chris has placed the fish skin decoratively as crispy chips and for more texture, but of course the skin can also be left on the salmon and incorporated into the burger.
Recipe by Chris Sandford
The recipe was written by Chris Sandford. The Scottish chef and judge at the World Association of Chef's Societies (WACS) is always happy to swap the world's professional kitchens for a plancha.
Recipe from FIRE&FOOD issue 03/2019
