for 4 person

Pickled cucumbers

250 g	mini cucumbers
1	red chilli
1 dl	white wine vinegar
1 dl	water
1 tbsp	coarse cane sugar
1 tsp	yellow mustard seed
1 tsp	turmeric

Marinade

1	organic lime
1 tbsp	sesame oil
4 tbsp	soy sauce
2 tbsp	tamarind paste
1 tsp	ground coriander seeds
400 g	salmon fillets

Fry the salmon

½ tbsp	sesame oil
½ tsp	salt

Pull apart the salmon

½ bunch

coriander

Pineapple

½ tbsp	sesame oil
4 slice	pineapples

Burgers

4	burger buns

How it's done

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.

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