Pesto salmon burger with balsamic grilled asparagus

Name: Pesto salmon burger with balsamic grilled asparagus
Ingredients: 600 g fresh skinless, boneless salmon fillet, cut into large chunks; 600 g fresh skinless, boneless salmon fillet, cut into large chunks; 2 tbsp pesto (home-made or shop bought); 2 tbsp pesto (home-made or shop bought); 2 tbsp pesto (home-made or shop bought); 1 egg white; 50 g fresh white breadcrumbs; 1 shallot, peeled, finely chopped; salt and freshly ground black pepper; salt and freshly ground black pepper; olive oil for cooking

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Ingredients

600 g fresh skinless, boneless salmon fillet, cut into large chunks
2 tbsp pesto (

Fish course
Burger
Pescatarian

Method

Place the salmon, pesto, egg white, breadcrumbs, shallot, and salt and pepper in a food processor and whiz until the salmon is finely chopped, but not puréed. Chill in the refrigerator for 30 minutes.
Divide the mixture into 8 evenly sized salmon burgers.
Heat a little olive oil in a large nonstick frying pan over medium heat. Add the burgers and cook