Description
Deliciously wholesome salmon burgers served with tender kale salsa and crispy sweet potato wedges, offering a nutritious and flavorful meal perfect for lunch or dinner.
Ingredients
Scale
Sweet Potato Wedges
- 2 unpeeled sweet potatoes, cut into wedges
- 1 tbsp olive oil
- ½ tsp smoked paprika
Salmon Burgers
- 2 skinless salmon fillets
- peel of 1 orange
- 1 tsp water
- 2 wholemeal burger buns
- mixed seeds, to serve
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
Instructions
- Prepare and Roast Sweet Potato Wedges: Preheat the oven to 200°C (180°C fan/gas 6). Place the sweet potato wedges in a large roasting tin, drizzle with olive oil, sprinkle smoked paprika, then toss thoroughly to coat all wedges evenly. Roast in the oven for 35 minutes or until tender and edges are crisping.
- Cook Salmon in Parcel: While the potatoes roast, arrange the orange peel pieces on a large sheet of baking parchment, slightly right of center. Lay the salmon fillets on top, sprinkle with 1 tsp water, then fold the parchment to create a sealed parcel. Place this parcel in the oven when sweet potatoes are nearly done, baking for 12–15 minutes until salmon is cooked through.
- Prepare Avocado: Place the avocado slices in a bowl, pour over lime juice, and set aside to prevent browning.
- Make Kale Salsa: Put finely chopped kale in a large bowl with a teaspoon of olive oil. Massage the kale with hands until tender. Add chopped red chilli, coriander, and orange segments. Stir well and season to taste.
- 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 or until golden and fragrant. Set aside.
- Assemble Burgers and Serve: Remove salmon from the parchment parcel, discard orange peel. On each bottom bun half, layer avocado slices, then place the salmon fillets on top. Spoon several spoonfuls of kale salsa over the salmon, sprinkle toasted seeds on top, and cover with the bun lids. Serve with remaining kale salsa and sweet potato wedges on the side for a complete meal.
Notes
- Massage kale with oil to tenderize and soften its texture for the salsa.
- Using wholemeal buns adds fiber and nutrients to the burgers.
- The orange peel in the salmon parcel adds subtle citrus aroma without bitterness.
- Toasting the mixed seeds enhances their flavor and crunch.
- Serve immediately for best texture and flavor, especially the avocado topping to avoid browning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Contemporary Western
Keywords: salmon burgers, kale salsa, sweet potato wedges, healthy meal, baked salmon, wholemeal buns, citrus salmon parcel
