Salmon Burgers with Pesto and Grilled Asparagues

SALMON BURGERS WITH PESTO & GRILLED ASPARAGUS


These are delightfully elegant burgers compared to the standard hamburger. Asparagus, crisp and hot from the barbecue, and a herby Pesto make this a lovely choice for the first warm evenings of spring.


INGREDIENTS

  • 500g (1lb) salmon fillet or steaks, boned

  • Juice of 1/2 lemon

  • 60-90g (2-3oz) softened butter

  • 60g (2oz) soft breadcrumbs or more as needed

  • 1 tsp chopped fresh parsley

  • 3 shallots, finely chopped

  • Salt and black pepper

  • 1/2 bundle asparagus, ends trimmed

  • 1 tbsp olive oil or melted butter

  • 4 tbsp Pesto , or to taste

PREPARATION

  1. Chop the salmon fillet or steaks into small pieces, then mince finely in a food processor or by hand.

  2. Place the salmon in a bowl and add half the lemon juice. Using a fork, work the butter, breadcrumbs, parsley, shallots, salt and pepper into the salmon, making sure the mixture is thoroughly combined. Form into 4 patties, wrap them in Clingfilm, then chill in the refrigerator for at least an hour to firm them up.

  3. Light the barbecue or preheat a gas barbecue.

  4. Sprinkle the remaining lemon juice over the asparagus, then drizzle with the olive oil. Sprinkle with salt and pepper. Grill the salmon patties and the asparagus over the hot coals, preferably in a wire basket, for about 2 minutes on each side.

  5. Serve the patties with a dollop of Pesto on the side, or spread some over each patty.

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