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Poppamiehen Piri Piri Salmon Burger
Poppamies The Sauce Piri Piri spice sauce adds just the right amount of kick to this delicious salmon burger, where the salmon is “grilled” at home on a bed of salt using a hot cast iron pan.
Ingredients
Instructions
- 4 burger buns
- 500 g salmon fillet
- Poppamies The Sauce Piri Piri spice sauce
- arugula
- butter
- salt
Cucumber slaw
- 4 dl grated white cabbage
- 10 cm piece of cucumber, grated
- 1 tsp salt
- 1 tsp honey
- 1 dl Poppamies Smoky Aioli Majonen
- Mix all cucumber slaw ingredients together thoroughly. Place in the fridge to wait while assembling the burger.
- Slice the salmon into approx. 0.5 cm thick pieces. Heat a cast iron pan (or flat griddle) until it’s smoking hot. Sprinkle salt evenly onto the pan. Place the salmon slices on the pan and let them sear properly, then flip and sear the other side.
- TIP: Try seasoning the salmon fully with Poppamies Louisiana Cajun RUB before cooking. Louisiana Cajun contains no added sugar, so you can safely allow the surface to darken properly for deeper flavor! If using Louisiana Cajun, you can skip the salt on the pan.
- Cut the burger buns in half. Spread butter on the cut sides and toast on a hot frying pan for about half a minute until golden.
- Squeeze Poppamies The Sauce Piri Piri spice sauce onto the buns. Add arugula, then cucumber slaw, salmon slices, and finally the top bun. Enjoy!
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