Recipe: Salmon Burgers with Spicy Wedges and Homemade Mayonnaise

I threw together a few different recipes to make this dish, and it’s still low fat, healthy and tasty! I made it to serve two people.

Ingredients – Salmon BurgersTa Da!

  • 2 fillets of skinless and boneless salmon (about 250g)
  • 1/2 tablespoon horseradish sauce
  • zest of one lemon
  • handful of dill (or I used parsley)
  • tablespoon of olive oil (for frying)
  • two burger buns

Ingredients – Spicy Potato Wedges

  • one large white potato
  • tablespoon of olive oil
  • salt & pepper
  • teaspoon paprika
  • teaspoon cayenne pepper

Ingredients – Homemade Mayonnaise (Delia Smith Style)

  • two whole eggs
  • tablespoon dijon mustard
  • pinch of salt
  • 250ml groundnut oil
  • tablespoon white wine vinegar

I added some lemon juice and chopped parsley for this recipe.


first, the potatoes…

pre-heat the oven to gas mark 5, chop up potato into wedges and place on baking sheet, drizzle over the olive oil, add the salt and pepper, paprika and cayenne pepper. Mix all around with your hands until the wedges are covered, pop in the oven and set the timer for 30 mins.

second, the salmon burgers

put all the ingredients for the burgers in a food processor and whizz up until it forms a fine paste, then create little patties (I managed to get 4 burgers but you could do 2 large ones). Then warm the tablespoon of olive oil in a small frying pan and cook the burgers for just 4 minutes on each side. While they are cooking, you can make the mayonnaise!

third, the homemade mayonnaise

pop the two whole eggs into a food processor, add the dijon mustard and salt and turn on. With the food processor still on, gradually add the oil (slowly does it) until you’ve added the full 250ml, then add the white wine vinegar and whizz some more. This will be thinner than you would get from doing the mayo the hard way, but very yummy! I then poured the mixture into a large mixing bowl and whisked for a few minutes by hand. For this dish I added a small amount of lemon to the mayonnaise and also some chopped parsley.


it would be normal to use burger buns but without these available to me I used Warburtons sandwich ‘thins’, which we have a ready supply of! I served this dish with a wedge of lemon, and the mayonnaise in a glass and a teaspoon to add it onto your burger.

Next time I think I’ll either fry some peppers to go in the burger or add some rocket. Please let me know what you think!! Would love to know how your salmon burgers turned out.

Thanks to this Guardian article: How to Make the Perfect Mayonnaise?


Recipe: Garlic and Spinach Chicken

I tried this recipe last night and simply HAD to share it! It’s on the Channel 4 Website for healthy meals.

Here it is: 


  • 4 tsp butter, softened
  • 3 tsp garlic paste
  • Small handful of parsley, finely chopped
  • 4 skinless chicken breasts
  • Salt and freshly ground black pepper
  • 150g fresh spinach
  • 100ml chicken stock
  • 1 small onion, finely sliced
  • 16 baby tomatoes on the vine, sliced

For the wedges

  • 550g white potatoes, cut into wedges (Maris Piper or King Edward are ideal)
  • Salt and freshly ground black pepper
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 4 tbsp olive oil

For the salsa

  • 1 small red onion, finely chopped
  • 2 medium-large tomatoes, finely chopped
  • ¼ cucumber, finely chopped
  • ½ red pepper, finely chopped
  • 1 medium avocado, peeled and finely chopped
  • Juice of ½ lemon
  • 2 tbsp flat-leaf parsley, finely chopped
  • Garlic oil, to drizzle (if you don’t have garlic oil, use good quality olive oil)
  • Salt and freshly ground black pepper


  1. Preheat the oven at 190°C/gas mark 5. In a bowl mix together the butter, garlic paste and parsley. Slice the chicken breasts lengthways without cutting right through and fill each cavity with a large teaspoon of the garlic butter, then close them up again. Season well with salt and pepper.
  2. Lay a ‘bed’ of fresh spinach in the bottom of a baking dish, then pour the chicken stock over the spinach. Place the chicken breasts on top of the spinach, covering each one with the sliced onion and tomatoes, then season well again. Cover the baking dish with foil and place in the oven to bake for 30 minutes.
  3. Meanwhile, prepare your wedges by placing them in a baking tray and drizzling with olive oil. In a small bowl, mix the salt, pepper, paprika and chilli powder together, then sprinkle over the wedges with another drizzle of olive oil. Bake the wedges in the oven for 30–40 minutes, or until they are golden brown.
  4. While the wedges are baking, make your salsa by mixing together all the ingredients, season well with salt and pepper and drizzle with the garlic oil or good quality olive oil.
  5. To serve, place the chicken and spinach alongside some of the crispy wedges and serve a good dollop of the fresh salsa on the side of the plate.
I actually opted out of making the salsa, just sticking to the chicken and wedges, and it was fantastic… I definitely recommend it!
Here’s where I found the recipe: Channel Four Healthy Eating Recipes.