Salmon Burgers with Navel Orange and Fennel Salsa Recipe

Salmon Burgers with Navel Orange and Fennel Salsa

Burger Ingredients:

• 300-400g salmon, skinned and boned
• 3-4 spring onions, finely sliced
• zest of 1 lemon
• 1 tsp (5ml) fennel seeds, crushed
• 1 Tbsp (15ml) Dijon mustard
• salt and pepper
• 1/4 cup (60ml) sesame seeds
• olive oil

Navel Orange Slaw Ingredients:

• 1 fennel bulb, shredded (plus a few green fronds)
• 1/2 red onion, finely diced
• 2 Capespan Navel Oranges, peeled and sliced
• a squeeze of fresh Navel Orange juice and lemon juice

Horseradish Aioli:

• 1/2 cup (125ml) mayonnaise
• 2 Tbsp (30ml) horseradish
• 3 Tbsp (45ml) capers, roughly chopped

Directions:

1. Roughly mince salmon with a knife (it should hold together when squeezed into a ball).
2. Mix salmon with all remaining burger ingredients (except sesame seeds).
3. Shape into patties, coat in sesame seeds and refrigerate for 20 minutes to set.
4. Fry patties in oil until golden and almost cooked through (this prevents them from being dry).
5. Mix all slaw ingredients together. Dress with orange and lemon juice and olive oil.
6. Mix mayonnaise, horseradish and capers together and spread on burger buns.
7. Pile lettuce and patties onto buns and top with slaw. Serve.

https://www.farmstarliving.com/salmon-burgers-navel-orange-fennel-salsa