Ginger & chilli salmon burger

2 packs Mowi raw Salmon portions – skin removed, then minced or finely diced – 2 packs (or about 450g)
25g Breadcrumb or Panko crumb (if possible blend first to a fine breadcrumb)
1 – 2 Red chilli de-seeded and finely diced
3 Spring onions – halved lengthways and then sliced
10-12g Ginger – finely diced or grated – small piece
Salt – good pinch
1 clove Garlic – crushed
Sriracha & lime mayonnaise
1tbsp Sriracha
½ lime lime juice
4 tbsp mayonnaise
fresh coriander chopped – small bunch
salt & pepper – to taste

1

Place the minced salmon in a bowl. Add the chilli, ginger, garlic, spring onions and salt. Mix together in a bowl and with your hand, work the salmon until it becomes a sticky consistency.
2

Add the breadcrumb and mix through.
3

Cover the bowl and place in the fridge for at least 30 minutes (this gives the burgers time to firm up)
4

Divide into 4 even-sized pieces and shape into round patties, gently flattening.
5

Place the burgers on a plate and cover with cling film and put back in the fridge for at least another 30 minutes (they can also be made the night before)
6

Place the burgers in a frying pan (or grill pan) and cook on a medium heat for 2-3 minutes on each side before transferring onto a baking tray.
7

Place in a preheat oven to 200C/180C fan/gas mark 6 and cook for 12 -14 minutes.
8

Check that the burgers are cooked through before serving
9

For the Sriracha Mayonnaise: Mix all the ingredients together in a bowl