Ingredients
- —350 g fresh salmon fillet (skinless)
- —1 egg
- —1 tbsp fresh herbs (dill, parsley, or chives), finely chopped
- —Salt, pepper
- —(Optional) a dash of lemon juice or a bit of lemon zest
- —1 tsp olive oil or a small knob of butter for frying
- —1 large head of broccoli (± 500 g)
- —1 tsp olive oil or a small knob of butter
- —Salt, pepper
- —(Optional) a pinch of nutmeg
Instructions
Broccoli Purée
Preparation
Clean the broccoli and cut into florets.
Cook or steam the broccoli until tender — soft but still vibrant in color.
Drain well and purée using a hand blender or food processor.
Add olive oil or butter, salt, pepper, and optionally nutmeg.
Blend into a creamy purée and keep warm until serving.
Salmon Burgers:
Preparation
Cut the salmon into large chunks and briefly pulse in a food processor — not too fine, there should still be visible pieces.
Mix in a bowl with the egg, herbs, salt, pepper, and optionally lemon zest.
With wet hands, shape into four equal-sized burgers.
Heat oil or butter in a frying pan and cook the burgers for 3–4 minutes per side over medium heat until golden brown and cooked through.
Serving Tip
Creamy, fresh, and full of flavor — the soft broccoli purée and herby salmon burgers come together to create a light yet luxurious meal. Spoon the purée onto the plate as a base and place the salmon burgers on top. Finish with a sprinkle of lemon zest, fresh herbs, and a drizzle of olive oil.
Storage Tip
Salmon burgers: store for up to 1 day in the fridge, best enjoyed freshly cooked. Broccoli purée: keeps for 2 days, reheat gently with a splash of water.