Miso-Basted Salmon Burger with hot mango-cucumber salsa and cool chili verde

Makes 4 burgers

• 600g fresh skinless, boneless salmon fillet
• 1 tsp white miso paste
• 2 tbsp vegetable oil
• 1 shallot, finely chopped
• 2.5cm piece root ginger, peeled, finely chopped
• salt
• 75g fresh white breadcrumbs
• 2 spring or green onions, finely chopped
• 1 large egg white
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1/2 tsp mustard seeds

For The Glaze:

• 1/s tbsp white miso paste
• 2 tbsp maple syrup
• 1 tsp soy sauce

Toppings:

• 4 crusty rolls or burger buns, split
• 8 green butter or iceberg lettuce leaves
• Hot Mango-Cucumber Salsa
• Cool Chili Verde

To Make:

1. In a small bowl, mix together the ingredients for the glaze and set aside.

2. Place 350g of the salmon in a food processor with 1 tsp of the miso paste and whiz to a fine paste. Finely chop the remaining salmon. Chill separately in the refrigerator for 20 minutes.

3. Heat 1 tsp of the vegetable oil in a small pan, add the shallot and ginger and cook until softened but without any added color. Remove and allow to cool.

4. Remove the processed and chopped salmon from the refrigerator, place in a bowl, add the cooked shallot and ginger, a little salt and mix well.

5. Add the remaining ingredients and bring the mix together, shape into evenly sized burgers and return to the refrigerator until needed.

6. Heat the remaining oil in a large non-stick frying pan until hot, cook the salmon burgers until golden, about 3-4 minutes each side, brushing them regularly with the glaze as they cook.

7. Arrange the lettuce leaves on the for crusty rolls or buns, top each with a burger, and then with some  Hot Mango-Cucumber Salsa . Top with the remaining bread. Serve with a little pot of  Cool Chili Verde on the side.

Cool Chili Verde

• 3 green peppers, deseeded
• 1 green chili, deseeded
• 2 tbsp chopped fresh coriander
• 2 spring or green onions, finely chopped
• 1 tbsp  Crème fraîche*
• 2 tbsp rice wine vinegar
• 1 tbsp sugar
• 1/4 tsp Chinese mustard

To Make:

1. Place the peppers, chili, coriander and onions in a small blender, whiz to a course purée, remove to a bowl.

2. Add the remaining ingredients, whiz again and leave to infuse for at least 1 hour, or preferably overnight.

* Crème fraîche, (lit. "fresh cream") is a soured cream containing 10–45% butterfat and having a pH of around 4.5. It is soured with bacterial culture, but is less sour than U.S.-style sour cream, and has a lower viscosity and a higher fat content.