Pulled Salmon Burger with Mango Relish and Turmeric Wedges

For the Pulled Salmon Burger with Mango Relish and Turmeric Wedges, first dissolve the yeast in lukewarm water for the burger buns. Add flour, salt, coriander and olive oil and knead into a smooth dough. Divide into 4 pieces and form into balls, cover and let rise for about 20 minutes. Bake in a preheated oven at 200 °C for about 10-12 minutes.

For the salmon, cut the chili pepper lengthwise and remove the seeds. Finely chop the flesh. Peel the ginger and grate finely. Finely dice the garlic. Grate the lime peel and squeeze out the juice. Mix everything with soy sauce, sesame oil and the finely chopped green onion. Rub salmon thinly with it, cook salmon in a heated pan on one side over medium heat until lightly glazed. Brush occasionally with marinade. Set aside and pick away larger pieces from the fish with a fork.

For the relish, peel the mango. Cut off the flesh around the pit and cut into small cubes. Clean the young onion and cut diagonally into thin rings. Mix with olive oil, salt and pepper and stir in the mango cubes.

Peel the red onion and cut into fine rings. Wash baby spinach and drain well.

For the wedges, wash the potatoes, cut into quarters or finger-thick wedges depending on their size. On a baking sheet with baking paper, mix the wedges with salt, pepper, olive oil and thyme. Cook in the oven for about 25 minutes at 200 °C top/bottom heat. Remove from the oven

Preparation Tip:

The Pulled Salmon Burger with Mango Relish and Turmeric Wedges is also delicious with other types of fish.

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