Salmon Burgers with Kale Salsa and Roasted Sweet Potatoes Recipe

Introduction

These salmon burgers with kale salsa are a fresh and flavorful twist on a classic favorite. Served with crispy sweet potato wedges and a zesty avocado lime topping, they make a satisfying and nutritious 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: Preheat your 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 the smoked paprika, then toss to coat evenly. Roast in the oven for 35 minutes, until tender and starting to crisp at the edges.
2. Step 2: While the sweet potatoes cook, prepare the salmon parcel. Lay a large piece of baking parchment (about 40cm long) on your workspace. Arrange the orange peel slightly off-center on the parchment, then place the salmon fillets on top. Sprinkle 1 teaspoon of water over the salmon, fold the parchment over, and seal to make a parcel.
3. Step 3: When the sweet potatoes are nearly done, place the salmon parcel in the oven and bake for 12–15 minutes until cooked through.
4. Step 4: In a bowl, combine the avocado slices with lime juice and set aside to prevent browning.
5. Step 5: For the kale salsa, put the finely chopped kale in a large bowl with 1 teaspoon olive oil. Massage the oil into the kale using your hands until the leaves soften. Add the chopped red chilli, coriander, and orange segments, then season to taste and stir well.
6. Step 6: Lightly toast the wholemeal burger buns and mixed seeds in a dry non-stick frying pan over high heat for about 1 minute. Set aside.
7. Step 7: Remove the salmon from the oven, carefully open the parcel, and discard the orange peel. Build your burgers by placing avocado slices on the bottom halves of the buns, then add the salmon fillet. Top with a generous spoonful of kale salsa and a sprinkle of toasted seeds. Cover with the bun tops.
8. Step 8: Serve the burgers with the remaining kale salsa and sweet potato wedges on the side for a complete, vibrant meal.

Tips & Variations

• Tenderize the kale by massaging it with olive oil to soften its texture and reduce bitterness, making it more enjoyable in raw salads and salsas.
• For extra flavor, add a pinch of cumin or garlic powder to the sweet potato wedges before roasting.
• Swap coriander for fresh parsley or mint if preferred.
• Try using a seeded or gluten-free burger bun to suit dietary needs.

Storage

Store any leftover salmon burgers and kale salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low oven or microwave before assembling the burger again. Keep sweet potato wedges covered and reheat in an oven or toaster oven to maintain their crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, frozen salmon fillets can be used. Just make sure to thaw them completely before assembling the parcel to ensure even cooking.

How do I make the kale less bitter?

Massaging the kale with olive oil softens its tough fibers and reduces bitterness, making it sweeter and more pleasant to eat raw.

Salmon Burgers with Kale Salsa and Roasted Sweet Potatoes Recipe

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★★★★★

4.4 from 141 reviews

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

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Description

Delicious and nutritious salmon burgers served with a vibrant kale salsa and crispy sweet potato wedges. This recipe features tender baked salmon infused with orange peel, creamy avocado slices marinated in lime juice, and a fresh, tangy kale salsa with red chilli and coriander. Perfect for a wholesome lunch or light dinner, with wholemeal buns and toasted mixed seeds adding great texture and flavor.

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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 Parcel

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

Avocado

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

Burger Components

• 2 wholemeal burger buns
• mixed seeds, to serve

Kale Salsa

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

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Instructions

1. Prepare Sweet Potato Wedges: Heat the oven to 200C/180C fan/gas mark 6. Place the sweet potato wedges in a large roasting tin, drizzle with 1 tbsp olive oil, sprinkle over ½ tsp smoked paprika, and toss to coat evenly. Bake in the oven for 35 minutes until tender and starting to crisp at the edges.
2. Make the Salmon Parcel: Take a large piece (about 40cm) of baking parchment and lay the orange peel pieces just to one side of the center. Place the salmon fillets on top of the orange peel, sprinkle with 1 tsp water, then fold the parchment over to seal the salmon in a parcel. When the sweet potatoes have about 5-10 minutes left, place the parcel in the oven and bake for 12-15 minutes until the salmon is cooked through and tender.
3. Prep Avocado: Put the avocado slices in a bowl and pour over the lime juice to prevent browning. Set aside until needed.
4. Make the Kale Salsa: In a large bowl, add the finely chopped kale and drizzle with 1 tsp olive oil. Use your hands to massage the kale well to tenderize it. Stir in the finely chopped red chilli, chopped coriander, and orange segments. Season to taste with salt and pepper.
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 fragrant. Remove and set aside.
6. Assemble the Burgers: Carefully remove the salmon from the parchment parcel and discard the orange peel. Place avocado slices on the bottom half of each burger bun, then add the cooked salmon fillet on top. Add a few spoonfuls of the kale salsa and sprinkle lightly with toasted mixed seeds. Cover with the bun tops and serve immediately with remaining kale salsa and sweet potato wedges on the side.

Notes

• Tenderize kale by massaging it with olive oil to soften its texture for better flavor and digestibility in the salsa.
• The orange peel used under the salmon infuses a subtle citrus aroma during baking.
• Squeezing lime juice on avocado prevents browning and adds fresh zest.
• To vary the recipe, you can swap salmon for another firm white fish or grilled chicken breast.
• Wholemeal buns add fiber and enhance the nutritional profile of the burgers.

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

Keywords: Salmon burgers, kale salsa, sweet potato wedges, healthy burger recipe, baked salmon, wholemeal buns, gluten free optional