Salmon is one of my favourite fish, it is so wonderfully oily it always tastes creamy to me. Made in a burger it becomes exotic and even more versatile. For children who do not like the look of fish it’s a great way of feeding them a bit of goodness. You can always add parsley or coriander for a bit of herbal energy.
For the Buns:
180g purple sticky rice
225ml water
- Rinse the rice in cool water and strain. Place the rinsed rice into a pot with 2 cups of water and a tight fitting lid. Bring to a boil, then reduce heat. Cover and let simmer for 20 minutes. Remove from heat and let stand, uncovered for 10 minutes.
- Wet your hands with warm water to prevent the rice from sticking to your hands, form the rice into 4 even patties.
- Gently toast your rice patties on a dry skillet at a medium/high heat for on one side only to toast and help fuse the rice together, this also makes it less sticky for people to hold. Remove from heat and set aside until ready to assemble the burgers.
For the Burgers:
200g wild-caught salmon
2 eggs, beaten
2 tbsp coconut flour
5 drops liquid aminos
3 tbsp fresh chives, finely chopped
1 tsp grated ginger
1 tbsp fresh lemon juice
2 tbsp coconut oil
Leafy greens, tomato, red onion, to serve
- Grill the salmon skin side up, on high for 7-9 minutes. Remove skin and any bones. Place into a bowl, and flake the fish into small bits. Add the beaten eggs, coconut flour, liquid aminos, chives, ginger and lemon juice, mixing thoroughly until well combined. Form into 2 even patties.
- Heat a skillet and melt the coconut oil on a medium heat. Fry the burgers for 3 minutes each side until lightly golden.
- To assemble, fill the rice patties with leafy greens, the salmon burger, red onion and fresh tomato. Make sure the toasted side of the rice bun is at the top and bottom of the sandwich for you to hold.
