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Green burgers with snacked salmon, mango, avocado and wasabi mayonnaise

 

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Green burgers with snacked salmon, mango, avocado and wasabi mayonnaise

For 2 people

Preparation time : 15 min, Cooking time: 6 min

Ingredients

  • 2 spirulina buns
  • 2 tbsp of mayonnaise
  • 1 tsp wasabi
  • 75g of frozen diced mangoes (previously defrost)
  • 75g of salmon
  • 1 avocado

 

PREPARATION

  • Mix the mayonnaise with wasabi.
  • Cut the spirulina buns in half and bake in the oven at 160 ° C for a few minutes (5 min max).
  • Spread the bottom of the buns with the wasabi mayonnaise.

  • Place with a spoon, the pieces of defrost mango.

  • Cut the salmon in 2 pieces.
  • In a hot pan, snack the salmon 3 min on both sides.
  • Place a piece of salmon on each bun above the mangoes.

  • Cut the avocado in 2, remove the core and using a knife make slices in each half of avocado with its skin.
  • Using a tablespoon, take out the sliced avocado flesh.
  • Place these avocado slices on the snacked salmon and cover with the second half of bun.

For parsnip fries: peel parsnips and using a thrifty cut out slices of parsnips in length. Place the parsnip slices on a plate and add olive oil spray on each slice. Bake at 200 ° C at the top of the oven for about 10 minutes.

Green burgers with snacked salmon, mango, avocado and wasabi mayonnaise
For 2 people Preparation time : 15 min, Cooking time: 6 min
Ingrédients
  • 2 spirulina buns
  • 2 tbsp of mayonnaise
  • 1 tsp wasabi
  • 75 g of frozen diced mangoes previously defrost
  • 75 g of salmon
  • 1 avocado
Instructions
  1. Mix the mayonnaise with wasabi.
  2. Cut the spirulina buns in half and bake in the oven at 160 ° C for a few minutes (5 min max).
  3. Spread the bottom of the buns with the wasabi mayonnaise.
  4. Place with a spoon, the pieces of defrost mango.
  5. Cut the salmon in 2 pieces.
  6. In a hot pan, snack the salmon 3 min on both sides.
  7. Place a piece of salmon on each bun above the mangoes.
  8. Cut the avocado in 2, remove the core and using a knife make slices in each half of avocado with its skin.
  9. Using a tablespoon, take out the sliced avocado flesh.
  10. Place these avocado slices on the snacked salmon and cover with the second half of bun.
  11. Serve with baked parsnip fries and a small salad of peas, parsley, pistachio and pomegranate.
Notes

For parsnip fries: peel parsnips and using a thrifty cut out slices of parsnips in length. Place the parsnip slices on a plate and add olive oil spray on each slice. Bake at 200 ° C at the top of the oven for about 10 minutes.

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