Salmon burger cooked on a bed of Le Guérandais Guérande coarse sea salt

easy
0
Cheap
45 min
Ingredients

Serves 4:

  • 800 g of salmon fillets (skinless)
  • 250 g of Le Guérandais Guérande coarse sea salt
  • 1 shallot
  • 1 beef tomato
  • 1 ripe avocado
  • 1 yellow pepper
  • Lemon juice
  • 2 sprigs of basil
  • 4 tablespoon of mayonnaise
  • 4 burger buns
  • Nuoc-mâm fish sauce
  • Pepper
Tip
Preparation :

Cut up the salmon fillets into tiny cubes to make a tartare. Grate a shallot and quarter of a yellow pepper (no seeds) and mix into the tartare. Add a few drops of fish sauce, some ground black pepper and leave for 15 minutes at room temperature. Quick tip: you can also add a teaspoon of turmeric for an exotic touch!

Prepare a bed of Guérande coarse sea salt, about 1 cm thick, on a baking tray and compress it well. Preheat your oven to 150°C. Divide the salmon tartare into 4 and make compact salmon "steaks". Delicately place each salmon steak directly onto the bed of preheated Guérande coarse sea salt and cook for 10 to 15 minutes. Check the salmon is cooked by looking inside each steak, without turning them over.

Finely chop the basil leaves and mix them into your favourite mayonnaise. Peel and cut the avocado into thin slices, pour a few drops of lemon juice onto them. Cut the beef tomato into thick slices. Open up each burger bun and put them under the grill for 5 minutes to toast them. You are now ready to create your burger!

Author:Lissa STREETER
Photo:Rina NURRA

Other suggestions:

Nougatine Tartlet and chocolate mousse
average
No score
Cheap
Caramel and salted Butter souffle
average
No score
Cheap
50 min
Herb-crusted lamb rosette with Guérande salt, ...
average
No score
Expensive
45 min
Rice pudding on a bed of Caramel with sea sal...
average
No score
Cheap
55 min
Hotpot With Coarse Grey Guerande Salt
average
No score
Affordable
2h
Pan fried foie gras à la fleur de sel de Guéra...
easy
No score
Expensive
55 min
Orange Madeleines
average
No score
Cheap
30 min
Pistachio nut and bilberry Financiers
average
No score
Cheap
35 min
BBQ spare ribs marinated in Le Guérandais Guér...
easy
No score
Cheap
2H30
Chocolate and ginger cake
average
No score
Cheap
1h15min
Foie gras cutlets and pineapple chutney with L...
average
No score
Expensive
40 min
Glazed quail and red grapes roasted with Le Gu...
difficult
No score
Expensive
1h15 min
Fish pudding with pistachios, Le Guérandais fi...
average
No score
Affordable
50 min
Guérande sea salt caramel popcorn
average
No score
Cheap
15 mins
Apple and Guérande sea salt caramel trifle
easy
No score
Cheap
15 mins
Savoury sesame crackers
average
No score
Cheap
20 mins
Treats : Pecan nut and sea salt caramel drops ...
easy
No score
Affordable
20 mins
Caramel ice cream with “fleur de sel” Guérand...
average
No score
Cheap
20 min
Caramel chip cookies with “fleur de sel” Guéra...
average
No score
Cheap
10 mins
Kouign amann
difficult
No score
Affordable
1hr30
Prawns with fleur de sel
easy
No score
Affordable
10 mins
Crunchy radish with Le Guérandais flavoured co...
easy
No score
Cheap
15 mins
Lassi and Grissini with Le Guérandais Guérande...
average
No score
Affordable
25 mins
Strawberry and cucumber salad with Le Guéranda...
average
No score
Affordable
25 mins
Moist chocolate cake covered in Caramel made w...
easy
No score
Cheap
1hr
Beetroot baked in Guérande sea salt with a ta...
easy
No score
Cheap
45 mins
Radish leaf butter
easy
No score
Cheap
25 mins
Red onion pizzas with orange zest
easy
No score
Affordable
18 mins

Food-lovers' opinion

To order this item, please log in to your personal page.
Tip

Side dish suggestion: mini stuffed peppers

  • 10 mini peppers
  • Le Guérandais Guérande Fleur de sel
  • 200g of garlic and herb cream cheese
  • A few sprigs of  parsley, tarragon and chives

Cut the top off each pepper, around the stem, and empty out the pips.

Chop the herbs and mix them into the cream cheese. Add a teaspoon of Guérande 'Fleur de Sel' and stuff the mini peppers with the mixture. You can eat them like this, after having refrigerated them for 1h, or cook them covered in Guérande coarse sea salt in an over preheated to 150°C for 45 minutes to 1h. You can cook your burgers straight after!