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Everyday Basics
PREP: 45 MINUTES | TOTAL COOK TIME: 10 MINUTES | CHILL TIME: 3 HOURS | GRILL: 6 MINUTES
MAKES: 6 SERVINGS | APPROX PRESSURE BUILD: 3-4 MINUTES | PRESSURE RELEASE: QUICK
SALMON BURGERS WITH THAI
QUINOA SALAD
DIRECTIONS
1 In a medium bowl, mix all the ingredients for the
burgers. Next divide into 6 even burgers
on a tray and leave in the fridge for 3 hours to
set firmly.
2 Rinse the quinoa in cold water until it runs clear.
Place the quinoa in the pot with water and stir.
3 Assemble pressure lid, making sure the
pressure release valve is in the SEAL position.
4 Select PRESSURE and set to HI. Set time to
2 minutes. Select START/STOP to begin.
5 While quinoa is cooking, mix the mayonnaise
ingredients together in a small bowl and set
aside, covered in fridge.
6 When pressure cooking is complete, quick
release the pressure by moving the pressure
release valve to the VENT position.
Carefully remove lid when unit is finished
releasing pressure.
7 Fluff quinoa and place in large bowl. Let
cool 15 minutes before adding the remaining
ingredients for the salad. Set aside in fridge.
8 Place reversible rack in pot in grill position.
Close lid and select GRILL for preheat for
5 minutes. Brush salmon burgers with oil
and place on the rack once grill is heated.
9 Close the crisping lid. Select GRILL and
set time to 8 minutes. Select START/STOP
to begin.
10 Flip burgers after 4 minutes and grill until
desired temperature. Check at 6 minutes for
a rare burger. It is best to cook in 2 batches.
11 Remove burgers and serve over salad with
a dollop of mayonnaise and lime wedges for
a lower carb meal or serve on a brioche bun
with lettuce and tomato.
INGREDIENTS
BURGER
600g skinless salmon fillet, finely diced
3 spring onions, chopped finely
1-2 red chillies, seeds removed, finely diced
2 tablespoon lime juice
Salt and pepper to taste
3 tablespoons mayonnaise
75g panko breadcrumbs
6 brioche buns
Lettuce
Oil for brushing
SRIRACHA AND GARLIC MAYONNAISE
2 garlic cloves, smashed into a paste
100g mayonnaise
1 tablespoon sriracha sauce
2 teaspoons agave nectar (optional)
FOR THE QUINOA SALAD
250g quinoa
400ml water
1 pink grapefruit, skin and pith sliced off and diced,
reserve juice for dressing
1 avocado, peeled, pitted and diced
1
/
2
cucumber, diced
10g coriander, chopped
10g parsley, chopped
10g mint, chopped
3-4 tablespoons fresh lime juice
2 tablespoons grape seed oil
1
1
/
2
tablespoons fish sauce
1 tablespoon agave nectar
Salt and pepper to taste
50g peanuts, crushed
4 finely shredded lime leaves
2 garlic cloves chopped finely
100g mayonnaise
1 tablespoons sriracha sauce
2 teaspoons agave nectar
limes wedges to serve
