Salmon Burger by Steven Dolby

(Serves 3-4 people)
SALMON BURGER
Salt & ground black pepper (cooking salmon)
2 Tsp olive oil (cooking salmon)
8oz Farm-raised salmon fillet (skin on)
Italian flat leaf parsley (roughly chopped - handful)
2 Green Onions/Scallions (finely sliced)
1/2 Tsp lemon zest
Juice of half a lemon
1 Egg
1 Tsp capers
1 Garlic clove (finely chopped)
Salt & ground black pepper (to taste)
100g Panko bread crumbs
Refrigerate patties for 30 minutes
SPICY PICKLED CUCUMBER
1/4 Cup white vinegar
1 Tsp sugar
Bird's eye chili (to taste)
60g Peeled Cucumber
GREEN BEAN-TOMATO SALAD
200g Green beans
230g Grape tomatoes (cut in half )
Italian flat leaf parsley (roughly chopped - small handful)
Half small onion (finely diced)
Salt & ground black pepper (to taste)
1 Tbsp E V olive oil
2 Tsp red wine vinegar
OTHER INGREDIENTS
Ciabatta bread
Arugula / Rocket
Tomato

Directions
1. Season salmon lightly with salt and pepper.
2. Drizzle olive oil and rub to coat well on both sides.

MAKING
3. Place a pan on low flame and cook salmon, skin side down in it. Gently flip and cook on the other side.
4. Transfer it to a plate and slowly remove the skin. Set aside to cool.
5. Meanwhile, for pickled cucumber, in a bowl mix together white vinegar and sugar.
6. Add chili and peeled cucumber. Stir gently and pop it in refrigerator for 30 minutes.
7. In a bowl, flake salmon and add parsley, green onion, lemon zest, lemon juice, egg, capers, garlic, salt, pepper, and breadcrumbs. Gently mix to combine.
8. Roll mixture into patties, place them on a baking sheet and pop in refrigerator for 30 minutes.
9. For salad, in a pot of boiling water, add a good pinch of salt and the cook beans in it for 3-4 minutes.
10. Remove beans from boiling water and put it in ice bath to stop cooking.
11. In a large mixing bowl, add green beans, tomatoes, parsley, onion, salt, pepper, olive oil, and red wine vinegar. Mix well.
12. In a pan, heat olive oil, add salmon patties and cook until golden brown on both sides.

FINALIZING
13. Warm bread in oven, cut in half and top it with arugula followed by tomato slice, patty, and pickled cucumber. Cover it with the top slice.

SERVING
14. Serve burger with beans salad.
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© STEVEN DOLBY