Grilled Salmon Burger with Avocado

Ingredients

• 180g Raw farm-raised Atlantic salmon
• 100g Hass avocado, peeled, raw
• 30g Raw green leaf lettuce
• 50g Roma tomato
• 36g Salsa
• 60g Whole-wheat bread

Method

1. 1Remove salmon from refrigerator 15 minutes before cooking. Pat dry with paper towels to remove excess moisture.
2. 2Portion the salmon into a burger patty shape (approximately 180g). Season generously on both sides with salt and pepper.
3. 3Preheat a non-stick skillet or grill to medium-high heat (190°C/375°F). Lightly spray with cooking spray.
4. 4Place the salmon patty onto the hot cooking surface. Cook for 4-5 minutes on the first side without moving it, allowing a light crust to form.
5. 5Using a thin spatula, carefully flip the salmon patty. Cook for another 3-4 minutes on the second side until the internal temperature reaches 62-63°C (145°F) and the flesh is opaque throughout.
6. 6Toast the whole-wheat bread slices on the same grill or in a separate toaster until lightly golden, about 2 minutes per side.
7. 7Slice the avocado in half lengthwise, remove the pit, and scoop the flesh onto the bottom bun. Distribute evenly.
8. 8Place the cooked salmon patty directly on top of the avocado.
9. 9Layer the lettuce and tomato slices on top of the salmon.
10. 10Spread the salsa on the inside of the top bun and place it on the burger.
11. 11Serve immediately while the salmon is still warm. Cut diagonally if desired for easier handling.