Pulled Salmon Burger
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g salmon fillet (s), fresh or frozen
- 2 large pretzel rolls
- 1 handful lettuce, e.g., rocket
For the marinade:
- 3 tablespoon sunflower oil
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ cumin
- 1 teaspoon, heaped thyme, dried
- 0.5 teaspoon ½ chilli flakes
- 0.5 ½ half a lemon (s), juice from it
For the vegetables:
- 1 tuber fennel
- 1 onion (s)
- 2 bay leaves
- 100 ml port wine
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- water
For the sauce:
- 100 g crème fraîche
- 1 teaspoon mustard, medium hot or sweet
- 1 teaspoon honey, more liquid
- 2 dashes lemon juice
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° C (convection). Mix the ingredients for the marinade together in a baking dish, turn the salmon in it and (if available) lay on the skin side.
- Place the salmon in the open baking dish in the preheated oven and cook at 160 ° C for about 35 minutes. Frozen salmon takes about 5 minutes longer.
- For the fennel vegetables, cut the fennel into 0.5 mm thick slices and fry them with the onions in a non-stick pan with a little oil for about 3 minutes. Deglaze with port wine and balsamic vinegar, add the sugar and bay leaves and season with salt. Add a little water and cook for about 15 minutes with the lid closed, until the fennel is soft. Finally, reduce the remaining liquid.
- For the honey-mustard sauce, mix all the ingredients together and season with salt and pepper.
- For the burger, chop the cooked salmon apart with a fork. Halve the pretzel rolls and brush both halves generously with the honey and mustard sauce. Top the burger one after the other with the lettuce, salmon and fennel vegetables.
- The recipe is enough for 2 burgers. However, for two we usually eat four burgers. Simply prepare more salmon and sauce. The fennel vegetables are calculated very generously.
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