Salmon Burgers with Kale Salsa and Roasted Sweet Potatoes Recipe

Introduction

These salmon burgers with kale salsa offer a fresh, healthy twist on a classic favorite. Packed with vibrant flavors from orange-infused salmon, creamy avocado, and a zesty kale salsa, they make a satisfying meal perfect for any day of the week.

Ingredients

• 2 unpeeled sweet potatoes, cut into wedges
• 1 tbsp olive oil
• ½ tsp smoked paprika
• Peel of 1 orange
• 2 skinless salmon fillets
• 1 avocado, destoned, peeled and sliced
• Juice of 1 lime
• 2 wholemeal burger buns
• Mixed seeds, to serve
• 50g kale, finely chopped
• 1 tsp olive oil
• 1 red chilli, deseeded and finely chopped
• Small handful coriander, chopped
• 1 orange, segmented

Instructions

1. Step 1: Heat the oven to 200°C (180°C fan/gas mark 6). Place the sweet potato wedges in a large roasting tin, drizzle with olive oil, sprinkle over smoked paprika, and toss to coat evenly. Bake for 35 minutes, until tender and lightly crisp at the edges.
2. Step 2: While the sweet potatoes cook, place the orange peel on one side of a large piece of baking parchment. Lay the salmon fillets on top of the peel, sprinkle with 1 tsp of water, then fold the parchment to form a sealed parcel. Put the parcel in the oven for 12–15 minutes when the sweet potatoes are nearly done.
3. Step 3: In a bowl, toss the avocado slices with lime juice and set aside. For the salsa, put chopped kale and olive oil in a large bowl, then massage the oil into the kale with your hands until tender. Stir in the red chilli, coriander, and orange segments, then season to taste.
4. Step 4: Lightly toast the burger buns and mixed seeds in a dry, non-stick frying pan over high heat for about 1 minute. Remove the salmon from the parcel, discard the orange peel, and place the salmon on the bottom halves of the buns.
5. Step 5: Top the salmon with avocado slices, spoonfuls of kale salsa, and sprinkle with toasted seeds. Add the bun lids and serve the burgers with the remaining kale salsa and sweet potato wedges on the side.

Tips & Variations

• Massage the kale well with oil to tenderize it and reduce bitterness, making the salsa more enjoyable raw.
• Substitute kale with spinach or baby chard for a milder flavor in the salsa.
• For extra zing, add a dash of chili flakes or a sprinkle of cumin to the sweet potato wedges before roasting.

Storage

Store any leftover sweet potato wedges and kale salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat sweet potato wedges in the oven to retain crispness. The salmon burgers are best enjoyed fresh but can be refrigerated for up to 1 day; reheat gently to avoid drying the salmon. Assemble burgers just before serving to keep buns from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, you can use frozen salmon fillets; just make sure to thaw them completely before cooking to ensure even baking and proper texture.

How can I make these salmon burgers gluten-free?

Simply replace the wholemeal burger buns with gluten-free buns or lettuce wraps to accommodate a gluten-free diet without compromising on flavor.

Salmon Burgers with Kale Salsa and Roasted Sweet Potatoes Recipe

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★★★★★

5 from 91 reviews

• Author: Ethan
• Total Time: 55 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

This recipe features delicious salmon burgers served with a vibrant kale salsa and crispy sweet potato wedges. The salmon is baked in parchment with orange peel for subtle citrus aroma, while the kale salsa is freshened with chili, coriander, and orange segments. Toasted wholemeal buns with avocado and mixed seeds add texture and richness for a wholesome, flavorful meal perfect for a healthy lunch or dinner.

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Ingredients

Scale 1x2x3x

Sweet Potato Wedges

• 2 unpeeled sweet potatoes, cut into wedges
• 1 tbsp olive oil
• ½ tsp smoked paprika

Salmon & Orange Parcel

• Peel of 1 orange
• 2 skinless salmon fillets
• 1 tsp water

Avocado Topping

• 1 avocado, destoned, peeled and sliced
• Juice of 1 lime

Kale Salsa

• 50g kale, finely chopped
• 1 tsp olive oil
• 1 red chilli, deseeded and finely chopped
• Small handful coriander, chopped
• 1 orange, segmented

Burger Assembly

• 2 wholemeal burger buns
• Mixed seeds, to serve

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Instructions

1. Prepare and Roast Sweet Potatoes: Heat your oven to 200°C (180°C fan)/Gas mark 6. Place the sweet potato wedges in a large roasting tin, drizzle with 1 tbsp olive oil, and sprinkle over ½ tsp smoked paprika. Toss well to coat all the wedges evenly. Roast in the oven for about 35 minutes until they are tender and beginning to crisp at the edges.
2. Prepare Salmon Parcel: While the sweet potatoes roast, take a large piece of baking parchment (about 40cm long). Arrange the orange peel pieces on the parchment slightly to one side, place the salmon fillets on top, and sprinkle 1 tsp water over the fish. Fold the parchment over to shape a sealed parcel. When the sweet potatoes are nearly done, put the salmon parcel into the oven and bake for 12-15 minutes until the salmon is cooked through.
3. Prepare Avocado: Place the sliced avocado in a bowl and pour over the juice of 1 lime. Set aside; this will keep the avocado fresh and add a zesty flavor.
4. Make Kale Salsa: Put the finely chopped kale into a large bowl and add 1 tsp olive oil. Massage the kale well with your hands until it softens and becomes tender. Stir in the finely chopped red chili, chopped coriander, and orange segments. Season the salsa with salt and pepper to taste, then set aside.
5. Toast Buns and Seeds: Lightly toast the wholemeal burger buns and mixed seeds in a dry, non-stick frying pan over high heat for about 1 minute until they are lightly browned and fragrant. Remove from heat and set aside.
6. Assemble the Burgers: Remove the salmon from the parchment parcel and discard the orange peel. Place avocado slices evenly on the bottom halves of the toasted buns. Lay the cooked salmon fillets on top of the avocado, then spoon a generous amount of kale salsa over the salmon. Sprinkle toasted mixed seeds on top for extra crunch. Cover with the top buns.
7. Serve: Serve the assembled salmon burgers immediately with the remaining kale salsa and roasted sweet potato wedges on the side for a complete and satisfying meal.

Notes

• Massaging kale with oil helps break down its tough fibers, making it tender and easier to eat raw in salads or salsas.
• Using baking parchment to cook salmon gently steams it with moisture and orange peel for added flavor without drying it out.
• Wholemeal buns add a wholesome texture and extra fiber compared to white buns.
• Feel free to adjust the amount of chili in the salsa to your preferred spice level.
• Toast the seeds carefully to avoid burning, which would impart a bitter taste.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Western

Keywords: salmon burgers, kale salsa, sweet potato wedges, healthy burgers, baked salmon, wholemeal buns, avocado burger, citrus salmon