• Preparation Time: 20 minutes
• Cooking Time: 10 minutes

Serves 4 people.

For the Blackened Salmon Burgers:

• 4 salmon fillets (about 150g each, skin removed)
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp cayenne pepper
• ½ tsp salt
• ¼ tsp black pepper
• 4 ciabatta buns
• 4 lettuce leaves
• 1 ripe avocado, sliced

For the Herb Cream:

• 100g Greek yoghurt
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped
• Salt and pepper, to taste

For the Strawberry Salsa:

• 200g fresh strawberries, hulled and diced
• 1 small red onion, finely chopped
• 1 red chilli, finely chopped
• 1 tbsp fresh coriander, finely chopped
• Juice of 1 lime

Salt, to taste

Prepare the Herb Cream:

• In a small bowl, mix the Greek yoghurt, mayonnaise, lemon juice, parsley, and dill. Season with salt and pepper to taste. Set aside in the refrigerator to allow the flavours to meld.

Make the Strawberry Salsa:

• Combine the diced strawberries, red onion, red chilli, and coriander in a medium bowl. Squeeze over the lime juice and season with a pinch of salt. Stir gently to combine and set aside.

Prepare the Blackened Salmon:

• In a small bowl, mix together the smoked paprika, ground cumin, ground coriander, onion powder, garlic powder, cayenne pepper, salt, and black pepper.
• Rub the salmon fillets with olive oil and coat them evenly with the spice mixture.
• Heat a large non-stick frying pan over medium-high heat. Cook the salmon fillets for 3-4 minutes on each side, or until the exterior is blackened and the salmon is cooked through. Be careful not to overcook the salmon; it should be just opaque in the centre.

Assemble the Burgers:

• Toast the ciabatta burger buns lightly in the frying pan.
• Spread a generous amount of herb cream on the bottom half of each bun. Place a lettuce leaf on top, followed by a piece of blackened salmon and a few slices of avocado. Spoon a tablespoon of strawberry salsa over the salmon, then place the top half of the bun on.

Serve:

• Serve the salmon burgers immediately with the remaining strawberry salsa on the side.

• Calories: 450 kcal
• Protein: 30g
• Carbohydrates: 35g
• Fat: 21g
• Saturated Fat: 4g
• Fibre: 7g
• Sugars: 10g
• Salt: 1.5g