Ingredients
For the fennel slaw:
- 1 large fennel bulb, very thinly sliced
- 1 green onion, finely chopped
- 1/2 a small red onion, sliced thin
- 2 tablespoons freshly chopped cilantro
- Juice of 1 lemon
- 1/2 teaspoon coarse sea salt
- freshly ground black pepper to taste
For the lemon-caper spread:
- 170 g Greek yogurt
- zest and juice of 1 lemon
- 1 tablespoon freshly chopped cilantro
- 1 1/2 teaspoons capers, coarsely chopped
- 1/2 teaspoon Dijon mustard
For the grill:
- 4 salmon filets, skin on (125-150 g per filet depending on size of burger)
- Sea salt and freshly ground pepper
- 4 hamburger buns
For serving:
- Handful mesclun or young mixed salad greens
Instructions
- In a medium bowl, add the fennel, onion, cilantro and lemon juice. Season with salt and pepper and toss to combine. Set aside.
- In a small bowl, add the yoghurt, lemon juice, cilantro, capers and Dijon. Stir until well combined. Set aside.
- Preheat the tabletop grill (or skillet) over medium-high heat (level 8-9 for the LeMax for 5 minutes). Lightly grease the surface with a heat resistant oil, and place the fish skin-side down on the grill. Grill for 1 1/2 minutes, and then turn the salmon over and grill for 2 minutes on the other side. Finally turn the fish over once again and grill with the skin side down for another 6-8 minutes (depending on thickness) until medium rare or to desired doneness.(Alternatively, you can generously coat the flesh side of the salmon fillets with oil before seasoning, rather than greasing the surface).
- Once the salmon is done, toast the hamburger buns. This can be done directly on the LeMax and takes 30-45 seconds.
- Remove the salmon from the grill and transfer to a bowl. Use a fork to flake the salmon off the skin into small pieces (discarding the skin).
- To assemble the burgers, divide the flaked salmon among the bottom of the burger buns, and top each with the lemon-caper spread, then a spoonful of fennel slaw and a small handful of salad leaves.
- Any leftover fennel slaw can be served as a side along with the burgers.
- Enjoy!