Tuesday 1 March 2022



WOOO! I am back, well sort of, fashion month is not over yet but I do have time to real quick post the recipe for these super yummy salmon burgers with an Asian twist!

After next week I promise there will finally be a Peloton review and 30th birthday recap but in the meantime I urge you to make these AHHHMAZING pescatarian friendly burgers which I served up with some sweet potato fries and which are super fun and fast to make!


  • 6 Tbsp Mayonnaise
  • 5 Tbsp Teriyaki Marinade
  • 2 Knobs Grated Ginger
  • 2 Fillets Sockeye Wild Alaskan Salmon (I got this vibrant variety of salmon from Waitrose)
  • 70g Panko Breadcrumbs
  • 1 Tsp Chilli Flakes
  • 2 Brioche Buns (I love these Heston ones from Waitrose)
  • 4 Beetroots
  • 1 Lime
  • 2 Tsp Red Wine Vinegar
  • Bunch of Coriander
  • Fries of your choice
  • Spoon 4 tbsp of mayonnaise into a bowl, add 2 tbsp of Teriyaki marinade, grate half a knob of ginger in and mix well until smooth. 
  • Leave to chill in the fridge. 
  • To prepare your slaw, grate your beetroots and squeeze all of the moisture out using your hands. 
  • Grate a whole knob of ginger and finely chop the coriander. 
  • In a new bowl, mix the beetroot with 2 tbsp of mayonnaise, half the ginger, coriander, the juice of 1 lime and the red wine vinegar.
  • Now it's time to make the burger patty!
  • Remove the skin from your sockeye salmon fillets. 
  • Chop up fillets into small pieces.
  • Put the salmon in a large mixing bowl.
  • Add the Panko breadcrumbs, 2 tbsp of Teriyaki marinade, the remaining ginger (grated) and the chilli flakes. 
  • Using your hands, mix the contents and keep mixing until you have created a firm ball. 
  • On a chopping board, separate the patty mixture into 2 patties. 
  • Heat a griddle pan to super hot and fry the patties until nicely charred on both sides.
  • Now, assemble your burger!
  •  Spread some of your prepared mayonnaise onto the bottom bun, pop the patty on top followed by some beetroot slaw.
  • Serve with fries and ENJOY!

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