I really enjoy eating salmon, but to get my family to eat it I usually end up making fishcakes with it. Sometimes it is nice to have a change though, and whilst looking through my freezer for some tea time inspiration, I found some salmon fillets marinaded in a garden mint dressing, which I was sent a few weeks ago as part of a review for Big Fish (see here).
I have to admit that I did not think I would like eating salmon and mint together, but I decided to give it a try and in doing so after seeing some frozen peas I thought I would make some salmon and pea burgers. Just to shake my family meal times up a bit 😉
It turns out that mint and salmon work well together. It also turns out, that despite turned up noses, my family enjoyed these burgers and I am pleased that I have a new way to get salmon into them. This recipe is for 2, but you can easily double it up to feed 4 and if you don’t have salmon fillets already marinaded in mint, just use plain salmon and add some mint yourself. Also, I am sure this would work with tinned salmon which would make it cheaper.
If you fancy having a go, here is how I made my Salmon, Mint and Pea Burgers.
- 2 salmon fillets
- 1 tsp mint - fresh or dried
- 1 wheat cereal biscuit
- 1/2 beaten egg
- 2 large spring onions
- 2 handfuls of frozen peas, cooked
- 1/2 tsp oil
- cook the salmon - either wrap in foil and bake in the oven for 15-18 minutes or steam
- using a food processor , add the salmon (skin removed), wheat cereal biscuit, the spring onions, the mint and the egg and blitz for about 20-30 seconds until everything is blended together
- shape into 2 patties, cover with cling film and place in the fridge to chill for at least 30 minutes
- once chilled and firmed up, place your grill pan over a high heat and add the oil
- cook the burgers - about 4 minutes each side
- serve as you wish, in a bun or on a field mushroom or on its own with seasonal veg or salad.
I served my burger on a field mushroom which I cooked in the oven, rather than a bread roll (more slimming world friendly), and I served it alongside some homemade garlic potato wedges and some griddled asparagus and carrots (which I par boiled for a few minutes first before adding some lemon oil to my pan to finsih the veg off).
I cooked my salmon burgers and the vegetables in a fantastic griddle pan! The BEKA Square Grill Pan is so easy to use, extremely non stick and is not heavy to hold, compared to griddle pans I have owned in the past, which were the opposite on both counts. The pan is made from cast aluminium and is suitable for all hob types including induction. It also wipes clean very easily, and I have enjoyed using it.
I was sent this grill pan for the purpose of a review, which I have done honestly and ib my own words.
They look very yummy! I’m not overly keen on fish but that’s probably because I haven’t really tried very much.
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