Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pickled cucumbers
Marinade
Fry the salmon
Pull apart the salmon
Pineapple
Burgers
How it's done
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Pickled cucumbers
Cut the cucumbers lengthwise into thin slices. Deseed the chilli and chop finely. Pour the vinegar and water into a pan. Add the sugar, mustard seeds and turmeric, bring to the boil, simmer for approx. 5 mins. Remove the pan from the heat, add the cucumbers and chilli, mix and leave to cool.
Marinade
Grate the zest of the lime, squeeze out the juice, combine with the oil and all the other ingredients up to and including the coriander seeds. Coat the salmon with 3 tbsp of the marinade. Set aside the remainder of the marinade.
Fry the salmon
Heat the oil in a non-stick frying pan. Salt the salmon, fry for approx. 3 mins. on each side.
Pull apart the salmon
Remove the salmon, pull apart using two forks. Finely chop the coriander, add with a little of the reserved marinade, mix.
Pineapple
Heat the oil in the same pan. Add the pineapple slices, fry for approx. 3 mins. on each side, remove.
Burgers
Toast the burger buns in the same pan, cover with the remainder of the marinade. Place the pineapple slices, salmon and cucumbers on the bottom half of the buns. Close the bun.
How-tos
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