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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Prep Avocado: Put the avocado slices in a bowl and pour over the lime juice to prevent browning. Set aside until needed.
- 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.
- 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.
- 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
