Valentine’s Day Blackened Salmon Brioche Burger
A gourmet take on fish and chips in a burger
Our light and buttery-tasting Brioche Burger Buns perfectly complement the fresh and indulgent flavours of blackened salmon and a hint of spice. For a homemade burger worthy of your favourite French restaurant.
- 2 St Pierre Brioche Burger Buns
- 2 salmon fillets
- 1-2 tbsp butter, melted
- 1-2 tsp Cajun spice mix
- 1 red pepper, finely diced
- 1 yellow pepper, finely diced
- 1 tomato, finely diced
- 2 spring onions, finely chopped
- Ground black pepper
- 1 lime, juice
- Sriracha mayonnaise (or chilli flavoured)
- ½ cucumber, finely sliced
- Brush the salmon fillets with melted butter and liberally coat with the Cajun spice mix
- In a pan on a medium heat, fry the coated salmon fillets for a few minutes on each side, without moving around the pan until cooked
- To make the salsa, put the finely diced yellow and red peppers, tomato and chopped spring onions into a small bowl, then add the ground pepper and lime juice and mix together
- On the base of your St Pierre Brioche Burger Bun spread a thin layer of Sriracha mayonnaise, then add a couple of the finely sliced cucumber pieces on top followed by the pan-fried salmon fillet
- Top the salmon with a generous spoonful of the fresh salsa to finish. Délicieux
Bon appétit!
4 Brioche Burger Buns
Give your burger the luxury treatment. St Pierre Brioche Burger Buns (also available in a pack of 6 buns or as Seeded Burger Buns) are ready sliced so you can start enjoying them even sooner. Deliciously decadent, gorgeously golden and sumptuously soft, try our brioche buns to upgrade your next burger night.
6 Brioche Buns
Pre-sliced, deliciously soft brioche buns, ready to be filled with your favourite burger, our St Pierre Brioche Buns are made for you to take your time. Golden like a Parisian sunset with a plump texture to perfectly hold your filling together and a shiny glaze on top, this gently sweet brioche bun tastes great with every type of ingredient to take your meals to Paris.
