Richard Holden’s Harissa Salmon Burger with Pea Hummus

On the blog this week we are excited to share with you a delicious recipe from BBQ Master Richard Holden. This harissa salmon burger is to die for and the pea hummus is a simply perfect accompaniment. Here Richard shows you step-by-step how to marinate your salmon fillets, BBQ to perfection using the SuperFast Thermapen 4 and of course serve it all beautifully together in a  soft bread roll.

Richard is a man on a mission to get Brits up and down the country barbecuing not only delicious food but correctly and safely cooked food.

“As a nation we still have a lot to learn about what it is to successfully barbecue, and a lot of it comes down to temperature. The first piece in the puzzle is to cook at the right temperature – too much heat and your food is cooked on the outside and raw in the middle, not enough heat and your food is cooked through but missing the gorgeous caramelised exterior that excites the eyes and the taste buds!”

“The second piece is knowing the correct core temperature of food, so food is both cooked and safe to eat. I never serve food without quickly checking the core temperature and a Thermapen is the easiest and most reliable way of doing that.”

“Food that is cooked properly while retaining its natural flavour and succulence would put British BBQ on the map, and using a thermometer is part of that picture!”

Here is a step-by-step video and below the full recipe blog. Enjoy!

Ingredients

  • 4 140g salmon tail fillets (skin-off)
  • 4 tbsp Harissa paste
  • 2 tbsp cold pressed rapeseed oil
  • juice and zest of a lemon
  • 200g hummus
  • 200g frozen peas, defrosted
  • 5 sprigs of fresh mint, picked
  • juice and zest of a lemon
  • 1/2 red onion, finely sliced
  • rocket
  • bread rolls

Method

Preheat your barbecue for 15 minutes at 200°c roasting heat, lid down and vents open as applicable.

In a bowl combine the Harissa paste with the oil and lemon, before adding the salmon pieces and coating evenly with the marinade.

Put the hummus, defrosted peas and mint leaves in the bowl of a food processor and blitz.

Oil the underside of a perforated grill basket and evenly space the salmon pieces onto it.

Place the basket into the roasting area of the barbecue and close the lid.

Cook for 8 minutes before checking the thickest part of each piece with a thermometer.

Cooked fish needs to be 62°c at its core. Once the fish are 62°c remove from the barbecue.

Split the bread rolls and assemble!

 

For more inspiration and BBQ top tips from Richard see: Top 10 BBQ Tips with BBQ Expert Richard Holden

Please follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *