Time to think outside the box, after all it is April…


Foodie recipe
Ian Leatt



With the spring coming ever closer, the great outdoors is calling. It will soon be time to tend the garden. I must admit, I am looking forward to once again playing in the dirt. Drip, drip, drop, drop, little April showers bring us the very best month of all.

Burgers are what my culinary mind is calling for. I know it’s a little early, but I can’t hold on any longer – the craving is too much, I just have to have a home-made burger, but maybe not your typical burger.

Sometimes its good to think outside of the box, and why stick to beef! Let’s mix it up a little bit, with this fun-filled, flavor packed “burger” which uses fresh salmon and a mix of lemon, dill, and parsley. Top it off with lots of bright salad — cucumber, spinach, tomato, and lettuce — add to that a tangy zesty yogurt sauce for a lighter and super easy eat anytime you want burger.

Supplied photos of salmon burgers. Photos by ian Leatt.

Here’s what you will need:

1 large egg

1lb skinless salmon fillet, finely chopped.

2 green onions

2 teaspoons fresh dill finely chopped.

2 teaspoons fresh parsley finely chopped.

1 tablespoon extra virgin olive oil

2 cups iceberg lettuce sliced.

1 beef steak tomato thinly sliced.

½ English cucumber sliced lengthwise

½ cup baby spinach

Juice of 1 lemon plus

1 ½ teaspoon lemon zest

¼ cup natural Greek yogurt

2 tablespoons mayonnaise

4 Calabrese rolls

Salt & pepper to taste


The all important How to:

In a bowl, beat the egg until light and fluffy. Fold the finally chopped salmon, green onions, dill, parsley, 1 tablespoon mayonnaise and a pinch of salt and pepper together, then set aside in the fridge to bond for one hour.

Pour a tablespoon of olive oil in large skillet on a medium heat. Using a 5-inch cookie cutter, spoon equal amounts of salmon mixture into the cookie cutter levelling off into 1/2-inch-thick patties. Cook the salmon patties until golden brown, around 2 ½ minutes per side.

In a small bowl, add the yogurt, remaining mayonnaise, lemon zest and juice, remaining dill, and parsley, adding a pinch of salt and pepper to taste. Blend together to form your sauce.

Cut the rolls in two then spread the sauce on bottom of each roll. Place the lettuce on the sauce, then two hearty slices of beef tomato, then the salmon patty, cucumber, and baby spinach; place the top of the roll and there you have it. Enjoy… Spring is almost here.

Ian Leatt is a trained chef from across the pond.

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