Salmon Burger in a wholemeal bun with avocado and zucchini
For the buns: Dissolve the yeast in warm water and 2 tbsp of milk. Add sugar and leave it standing for 5 minutes. Sift the flour into a bowl and make a hole. Add the water and yeast mixture, salt, ½ egg and butter and knead for 8 minutes until it forms a smooth dough. The dough is left to stand on a warm place for about 1 hour.
Form each bun out of 90-100g of the dough. Put the buns onto a baking plate and dust it with flour. Cover it with a kitchen towel and leave it standing for another hour. Always flour the countertop and your hands as the dough can be very sticky. Before baking, whisk the rest of the egg with 1 tbsp milk and cover the buns with it. Sprinkle them with sesame and flaxseed. Bake the buns at 200 degrees celcius (top- and bottom heat) for about 16-18 minutes until golden-brown.
For the burgers: Wash and dry the zucchini. Cut it in thin slices using a potato peeler. Roast them in oil for about 5 minutes. Peel the onion and cut it into fine rings. Wash the rocket, dry it and cut it into pieces. Wash, dry and halve the lemon. Squeeze one half. Halve the avocado and remove the stone. Remove the avocado from the shell using a spoon. Cut the avocado in slices and sprinkle it with some lemon juice so they don’t turn brown. Wash and dry the thyme. Peel the garlic and press it softly with a fork.
Heat up a little oil in a coated pan. Put the salmon in the pan with the skin side down and fry it until it’s slightly brown on the edges of its bottom and half done. Turn the fish carefully. Add the thyme, one half of the lemon and the garlic clove. Keep on cooking at medium heat. Add butter as soon as the fish has turned done on the edges and keep on cooking for approx. 2 minutes. Spice the dish with salt and pepper.
It’s difficult to indicate a precise cooking time for salmon as length and thickness of the fillet can vary. But there is a simple way to find out whether the salmon is done or not: Stretch your trigger finger and lay your thumb alongside. If the fish feels just like the skin between your fingers, it’s slightly glassy on the inside and crispy on the outside!
In the meantime, smooth down the yoghurt with oregano, salt, pepper and the rest of the lemon juice. Cut the buns open. Put the rocket and the dressing on the bottom bun. Put above the zucchini stripes, the onion rings and the avocado. Remove the skin off the salmon and put the fillets onto the burger. Put the upper bun on it and serve immediately.
For the buns:
250g wholemeal flour
100ml warm water
3 tbsp milk
1/2 cube fresh yeast
1 tsp salt
a little brown flaxseed
a little sesame
For the burger:
250g fresh salmon fillet with skin
1 small zucchini
1 garlic clove
2 tsp butter
1 sprig of thyme
1 red onion
a little oregano
100ml greek yoghurt
salt & pepper
Salmon grilled in foil
Nutrition: keine Angabe
Wash the vegetables and cut into slices.
Tear off 2 pieces of aluminium foil, divide the vegetables evenly and place on the foil. Place the fish on top and add salt and pepper. Shape the aluminum foil into boats, leaving only a gap at the top. Pour on the soy sauce and sesame oil and spread the cheese over the fish. Sprinkle on the dill.
Place on the grill and braise for 20-30 minutes.
Serve with freshly baked white bread or onion bread. Delicious.
1 red pepper
2tbsp soy sauce
2tsp oil (sesame oil)
2tbsp blue cheese
2tsp dill, fresh or frozen
Grilled salmon in a honey-herb marinade
Mix honey, herbs and olive oil. Season salmon with salt and pepper. Put the fish skin down onto aluminum foil, cover it with honey-herb marinade and form a package. Put it on a pre-heated grillage and cook indirectly for 15-20 minutes. Serve with grilled vegetables and potato wedges.
250g salmon fillet with skin
1 tbsp honey
1 tbsp Mediterranean herbs
5 tbsp olive oil
black pepper, salt
Samlon fillet à la Flammlachs
2 hours before you start cooking, rub the salmon fillet with sea salt. Now, remove most of the salt. Press the juniper berries and mustard seeds into the meat. Season with pepper. Grill the fillet on a try with a lid for 15 minutes. Remove the berries befor eating. Serve with yoghurt dill sauce and grilled vegetables or potatoes.