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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 title=”Ingredients”]
- 2 spirulina buns
- 2 tbsp of mayonnaise
- 1 tsp wasabi
- 75g of frozen diced mangoes (previously defrost)
- 75g of salmon
- 1 avocado
[/ingredients]
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.
- Serve with baked parsnip fries and a small salad of peas, parsley, pistachio and pomegranate.
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
-
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.
-
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.