Cooked salmon burger on a bed of Le Guérandais Coarse Guérande salt
Personnes
4
Difficulty
Easy
Preparation
45 min
Cooking
20 min
Budget
Inexpensive
Idéal avec Moist coarse salt
Ingredients
- 800 g de filets de saumon (sans peau)
- 250 g de gros Sel de Guérande Le Guérandais
- 1 échalote
- 1 tomate cœur de bœuf
- 1 avocat bien mûr
- 1 poivron jaune
- Jus de citron
- 2 tiges de basilic
- 4 c. à soupe de mayonnaise
- 4 pains à burger
- Nuoc-mâm
- Poivre
Preparation
-
Make a salmon tartar by cutting the fillets into tiny cubes.
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Grate a shallot and a quarter of a seedless yellow bell pepper and mix with the tartar.
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Add a few drops of nuoc-mâm, a twist of the pepper mill and leave to stand for 15 minutes at room temperature.
Tip: add a teaspoon of turmeric for an exotic touch! -
Prepare a bed of coarse Guérande salt about 1 cm thick on the baking sheet and pack well.
-
Preheat oven to 150°C.
-
Divide the salmon tartare into 4 and form tightly packed salmon "chopped steaks". Carefully place each salmon steak directly on the preheated bed of coarse Guérande salt, then place in the oven for 10 to 15 minutes. Check for doneness by looking at the inside of each salmon steak, without turning them over.
-
Finely chop the basil leaves and mix with your favorite mayonnaise.
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Peel and thinly slice the avocado, then sprinkle with a few drops of lemon juice.
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Cut the beef heart tomatoes into generous slices.
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Open each burger bun and place in the oven, crumb side up, for 5 minutes to toast. Now all you have to do is build your burgers!
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