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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
