Best non-stick pan for this recipe
This recipe calls for a large non-stick pan to cook the streaky bacon until it's crispy. You will also need a deep fryer or a large pot with vegetable oil for deep-frying the salmon fillets until they're crispy.
Ingredients
4 x 115g boneless salmon fillets
1/2 cup buttermilk
Finely grated zest of 2 lemons
2 free-range eggs
11/2 cups plain flour
1 Tbsp smoked paprika
2 tsp ground cumin
1 tsp ground coriander seeds
Sea-salt flakes and freshly ground black pepper, to season
8 rashers streaky bacon
1/4 cup aioli
1 Tbsp chipotle sauce
4 brioche buns, split
2 cups iceberg lettuce, torn
2 avocados, halved, seede
Vegetable oil, for deep-frying
1/2 cup sliced gherkins
Rainbow vegetable fries and herb salt, to serve
Method
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Halve salmon fillets. Put buttermilk, zest and eggs in a bowl, whisk well, then add salmon and set aside to marinate for 10 minutes.
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Mix flour and spices in a bowl, then season generously. Dip salmon in flour mixture, back into buttermilk marinade, then in flour mixture again. Set aside for 5 minutes.
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Arrange bacon in a large non-stick pan over medium heat and cook for 10 minutes, turning often and regularly draining oil from pan, until crispy. Drain on paper towel.
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Mix aioli and chipotle sauce, then spread on brioche halves. Top bases with lettuce and avocado.
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Fry salmon in hot (180°C) oil for 5 minutes, until crispy. Drain on paper towel. Layer salmon, bacon, sliced gherkins and chipotle aioli on buns, then add tops. Serve burgers with rainbow fries and herb salt.
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