Pulled Salmon Burger

Ingredients for 2 servings:

• 250 g salmon fillet(s), fresh or frozen
• 2 large pretzel rolls
• 1 handful of lettuce, e.g. arugula
• 3 tbsp sunflower oil
• ½ tsp salt
• ½ tsp cumin
• 1 tsp, heaped thyme, dried
• ½ tsp chili flakes
• ½ half lemon(s), juice
• 1 bulb(s) of fennel
• 1 onion(s)
• 2 bay leaves
• 100 ml port wine
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• n. B. water
• 100 g crème fraîche
• 1 tsp mustard, medium hot or sweet
• 1 tsp honey, liquid
• 2 dashes lemon juice

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Gourmet salmon burger in a pretzel bun

Preheat the oven to 160°C (fan oven). Mix the marinade ingredients together in a baking dish, toss the salmon in it, and place it skin-side down (if using salmon). Place the salmon in the uncovered baking dish in the preheated oven at 160°C and cook for about 35 minutes. Frozen salmon takes about 5 minutes longer. For the fennel mixture, cut the fennel into 0.5 mm thick slices and fry with the onions in a non-stick pan with a little oil for about 3 minutes. Deglaze with port wine and balsamic vinegar, add the sugar and bay leaves, and season with salt. Add a little water and cook with the lid on for about 15 minutes, until the fennel is tender. Finally, reduce the remaining liquid. For the honey mustard sauce, mix all the ingredients together and season with salt and pepper. For the burger, shred the cooked salmon with a fork. Halve the pretzel rolls and spread both halves generously with the honey mustard sauce. Top the burger with the lettuce, salmon, and fennel, one after the other. This recipe is enough for two burgers. However, for two people, we usually eat four. Simply prepare more salmon and sauce. The fennel is very generously calculated.