SALMON BURGERS WITH PESTO & GRILLED
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.
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
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
Chop the salmon fillet or steaks into
small pieces, then mince finely in a food processor or by hand.
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.
Light the barbecue or preheat a gas
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.
Serve the patties with a dollop of Pesto
on the side, or spread some over each patty.