Sticky Salmon Burgers
Warm chargrilled brioche rolls filled with sticky salmon fillets and picked red onion rings
Servings: 4
Ingredients
- 4 brioche rolls
- 4 salmon fillets
- 4 heaped tsp Ketjap Manis
- 1 jar Baxters Deli Toppers Red Onions
- 2 handfuls baby spinach leaves
- 2 handfuls pea shoots
- American mustard
Instructions
- Preheat the oven to gas 6 / 200c and preheat the griddle and wait until it's blisteringly hot.
- Spoon a dollop of Ketjap Manis onto each salmon fillet and arrange on a baking sheet lined with parchment paper. Bake for around 15 minutes until cooked through.
- Meanwhile toast halves of brioche rolls on the griddle to achieve blackened tiger stripes.
- On the bottom layer of brioche rolls arrange some baby spinach leaves, top each base with a sticky salmon fillet, some pea shoots, a squirt of American mustard and generous helping of Baxters Deli Toppers Red Onions. Place the other halve of the brioche rolls on top. Enjoy immediately.
