Cajun-spiced salmon burgers with lime coleslaw and spinach buns
- ⏱ 2 hours 25 minutes
- Hard
- Serves 4
- 👥 2-cook recipe
Spinach brioche buns are filled with Cajun-spiced salmon burgers, lime and coriander coleslaw, and dill mayonnaise.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Cajun-spiced salmon...
0/0
COOK 1COOK 2
1Make the buns
2Combine flour and yeast
In a stand mixer bowl fitted with a dough hook, add...
3Plate and serve
+ 37 more steps in the app
Cajun-spiced salmon...
0/0
COOK 2COOK 1
1Make the buns
In a blender, blend the spinach with a dash of some...
In a separate bowl, mix the spinach purée with the...
Set the stand mixer to a medium-low speed
2Combine flour and yeast
3Plate and serve
+ 37 more steps in the app
Ingredients
- 120 g spinach
- 120 ml whole milk
- 2 tbsp whole milk for glazing buns
- 420 g white bread flour
- 6 g Doves Farm Quick Yeast
- 1 Freshlay Farms Golden Yolker egg
- 2 tbsp vegetable oil for dough
- 1 pinch salt for dough
- 2 tbsp everything bagel seasoning
- 1 red cabbage (finely shredded)
- 1 white cabbage (finely shredded)
- 2 carrots (finely shredded)
- 200 g natural yoghurt
- 2 garlic cloves
- 1 jalapeño (finely sliced)
- 1 bunch coriander (roughly chopped)
- 2 limes (zested and juiced)
- 500 g salmon
- 200 g breadcrumbs
- 1/2 lemon (juiced)
- 1 tsp chilli flakes
- 2 tsp Cajun spice mix
- 1 tsp cayenne pepper
- 1 tbsp smoked paprika
- 1/2 tsp garlic powder
- 1 handful dill for salmon burgers
- 2 tbsp vegetable oil for cooking
- salt and pepper for salmon burgers, to taste
- 2 eggs
- 2 tbsp Dijon mustard
- 1 tbsp white vinegar
- 1 pinch salt for mayonnaise
- 200 ml vegetable oil for mayonnaise
- 1 bunch dill for mayonnaise (roughly chopped)
The full plan
Split between two cooks — each step says who's on it.
1. Make the buns COOK 1
- In a blender, blend the spinach with a dash of some of the milk until completely smooth
- In a separate bowl, mix the spinach purée with the remaining milk, egg and oil
- Set the stand mixer to a medium-low speed
- Drizzle in the spinach mix and add the salt
- Mix until the dough is smooth and elastic
2. Combine flour and yeast COOK 2
- In a stand mixer bowl fitted with a dough hook, add the flour and yeast
3. Mise en place COOK 2
- Prep 1/2 lemon: juice
4. Make the salmon COOK 2
- In a food processor, roughly chop the salmon
- Add it along with all the remaining ingredients except the oil
- Pulse a couple of times until the mix has come together and season with salt and pepper
- Line a baking tray with parchment paper
5. Shape salmon patties COOK 2
- Form the salmon mix into four patties and lay them out on the baking tray
- Chill in the fridge covered with cling film for around 20 minutes
6. Proof the dough COOK 1
- Transfer the dough to a clean bowl, cover, Proof in a warm place for around 1 hour until doubled in size
7. Shred the cabbages COOK 1
- Finely shred the red cabbage and white cabbage
- Zest and juice the limes
8. Make the coleslaw COOK 2
- Finely shred the carrots
- Finely slice the jalapeño
- Roughly chop the coriander
9. Blend mayonnaise base COOK 2
- Using a stick blender, blitz together the eggs with the mustard and white vinegar
- Season with the salt
- Roughly chop the dill for the mayonnaise
10. Roll bun portions COOK 1
- On a lightly floured surface, divide the bun dough into 4-6 equal portions
- Roll each of the bun portions into balls
- Cover them with a damp tea towel
🤝 Cook 2 hands the work surface to Cook 1.
11. Proof the buns COOK 1
- Proof again in a warm place for a further 30 minutes
12. Temper the burgers COOK 1
- Remove the salmon burgers from the fridge 10 minutes or so before cooking
- Place a large frying pan over a medium-high heat
- Add in the vegetable oil
🤝 Cook 2 hands over the salmon mix.
13. Glaze the buns COOK 2
- Preheat the oven to 180°C, Brush the burger buns with milk, before sprinkling over the everything bagel seasoning
🤝 Cook 1 hands over the buns.
14. Bake the buns COOK 2
- Bake the buns for around 18 minutes, or until cooked through but not too brown, you still want to be able to see the green colour
15. Make the coleslaw COOK 2
- In a bowl, add the shredded cabbages and carrots along with the yoghurt, garlic and jalapeño
🤝 Cook 1 hands over the cabbages.
16. Emulsify the mayonnaise COOK 2
- Slowly drizzle in the oil while blending until the mayonnaise has emulsified, making sure the head of the blender is below the level of the oil and in contact with the eggs
17. Fry the burgers COOK 1
- Fry each of the burgers until the internal temperature has reached 63°C and they are nicely browned on either side
🤝 Cook 2 hands the frying pan to Cook 1.
18. Toss the coleslaw COOK 2
- Add the coriander along with the lime juice and zest
- Toss everything together well
🤝 Cook 1 hands over the limes.
19. Season the coleslaw COOK 2
- Season with salt and pepper
- Cover with cling film and set aside until ready to serve
20. Finish the mayonnaise COOK 2
- Mix in the dill before seasoning again with salt and pepper to taste
21. Cool the buns COOK 2
- Leave the buns to cool for a minute or so on the baking tray
- Take them off and place them onto a cool tray and wrap them with kitchen towels to help them soften as they cool
22. Plate and serve BOTH
- Slice the buns in half and layer over a generous serving of the lime and coriander coleslaw
- Top with the salmon burger and the dill mayonnaise and serve
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