Both salmon and avocado provide a great source of essential omega-3 fatty acids (essential meaning the body cannot make them itself, so we need to get this from our diet). Current dietary guidelines recommend that we consume two portions of fish a week, with one of these being an oily fish such as salmon. Rapeseed oil also contains a healthy balance of the essential omega-3 and omega-6 fatty acids; an excellent oil to cook with because of its high smoking point and low saturated fat content in comparison to several other oils.
This recipe provides a delicious, Omega-3 packed feast that's ideal for either lunch or dinner; with the added bonus of feeling like a treat night meal, even though it's packed full of goodness.
Ingredients (serves 2)
- 2 Skinless Salmon Fillets (about 250g)
- 25g Fine Breadcrumbs
- 1-2 tbsp Sweet Chilli Sauce
- 1 Garlic Clove
- 1 Bunch Coriander
- 1 tbsp Rapeseed Oil
- 250g Sweet Potatoes, sliced into wedges
- ½ ripe Avocado
- ½ Red Onion
- Juice of 1 Lime
- 4 Pineapple Fingers
- Start by roughly chopping the salmon and adding to a blender with the breadcrumbs, coriander, garlic and sweet chilli sauce. Pulse a few times until roughly minced.
- Use your hands to form 2 equal sized patties, wrap each one in cling-film, and leave to chill in the fridge for 15 minutes to firm up.
- Meanwhile, lay the sweet potato wedges on a baking tray with a drizzle of olive oil and season well with smoked paprika, salt, and pepper. Cook in the oven for 30 minutes at 180 degrees celsius (keep an eye on them - you want them almost cooked - so it depends on size of wedge!)
- Once the burgers have chilled, heat the rapeseed oil in a non-stick pan on a medium heat and fry each one for 2-3 minutes on both side. Place the burgers on the baking tray in the oven with the sweet potatoes for the final 10 minutes to cook through.
- To make the salsa, roughly chop the avocado and pineapple into chunks and thinly slice the red onion. Add to a bowl and mix with a squeeze of lime juice, fresh coriander, and salt and pepper.
- Divide the sweet potato wedges between two plates and serve with one salmon burger and half of the salsa. Enjoy!
Macros Per Serving
Carbs 41.5g | Protein: 34g | Fat: 26.5g