Salmon Burger with Hollandaise, Dill & Lemon Dressing
I love salmon burgers! They’re so juicy, fresh, moist, and tasty, and they make a fantastic summer lunch or dinner. I’m totally hooked, line and sinker, on this particular burger. It’s a definite must-try.
Salmon Burger with Hollandaise, Dill & Lemon Dressing. Photo: Sally Greer
Ingredients
- 180g salmon fillet, skin on, descaled
- 2 Tbsp extra virgin olive oil
- 1 tsp lemon pepper
- Zest and juice of ½ a lemon
- 1 Tbsp roughly chopped fresh dill
- 1 clove garlic, crushed and roughly chopped
Hollandaise dressing
- 3 egg yolks
- ½ Tbsp red wine vinegar
- Pinch of lemon pepper
- 150g melted butter
- Zest and juice of ½ a lemon
- 1 Tbsp roughly chopped fresh dill
To serve
- 1 ciabatta loaf
- Shaved cucumber
- ½ cup mesculin leaves
- Tomato slices
- Avocado slices
- Lemon pepper
- Lemon zest
Method
Place the salmon in a bowl and add the oil, lemon pepper, lemon zest and juice, dill and garlic. Turn the salmon to coat well in this marinade and set aside.
To make the hollandaise dressing, bring 2 cups of water to the boil in a large saucepan. In a stainless steel bowl combine the egg yolks, vinegar and lemon pepper.
Position the bowl so the base is sitting in the saucepan of hot water and whisk the egg yolks until they begin to thicken.
Slowly add the melted butter to the egg mixture, whisking as you go. Add the lemon zest, juice, and dill, and stir until the sauce is the consistency of runny custard. Remove the bowl from the saucepan and set aside.
Place the salmon on a preheated barbecue grill, skin-side down, and cook for 4–5 minutes each side.
To serve, slice the ciabatta in half lengthways and lightly toast both pieces on the barbecue. Spread the cut sides with some hollandaise, then make a stack on top with half the cucumber, mesculin, tomato and avocado.
Season to taste with a little lemon pepper and top with the salmon. Pile on the remaining salad ingredients.
Spread the remaining hollandaise on top and finish with a sprinkling of lemon zest before topping with the other half of the ciabatta loaf.
Recipe from The Game Chef by Angelo Georgalli
