Salmon burger

COOK TIME
50 mins

TOTAL TIME
140 mins

Ingredients

Directions

1. 1

   For the buns: flour, ½. Put a teaspoonful of salt and 1 tablespoonful of sugar in a mixing bowl. 1⁄8 Warm up l milk. Crumble yeast into it and dissolve while stirring. Stir into the flour mixture with butter. Knead to a smooth dough with the dough hooks of the mixer. Cover and leave to rise in a warm place for about 1 hour.

2. 2

   Knead the dough briefly, cut into quarters and form into rolls with floured hands. Leave to rise for approx. 30 minutes on a baking tray lined with baking paper.

3. 3

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Whisk egg yolk with 2 tbsp. milk. Spread the bread rolls with it, sprinkle with polenta. Bake in a hot oven for 15-20 minutes. Take out and let cool down.

4. 4

   Line a baking tray with baking paper for the fish. Cut the salmon fillet lengthwise into thin strips (see step 1). Wash the coriander, shake dry, pluck off the leaves. Asian spice, coriander, 1 tbsp. sesame oil, sesame, 1⁄2 Mix tsp. salt and 2 pinches of sugar with salmon strips (see Step 2). Form salmon into 4 flat snails (see step 3) and lift them onto the tray. Bake in the oven at the same temperature for about 5 minutes (the fish should be juicy inside).

5. 5

   For the salad, clean and peel carrots and cut them into fine strips. Wash and drain the salad mix. Mix 1 tablespoon sesame oil, chilli chicken sauce, lime juice and 1 tablespoon mayonnaise. Mix with carrot strips and salad.

6. 6

   Cut the rolls in half for serving. Spread the lower halves with the rest of the mayonnaise. Add salmon and salad. Put the lid on the roll.

Nutrition Facts

KCAL
880 kcal

CARBS
1 g

FATS
1 g

PROTEINS
1 g