3 tbsp fresh parsley, finely chopped
Olive oil, for cooking
450 g lightly-cooked salmon, skin removed, flaked with a fork
180 g cooked quinoa
1 egg and 1 egg white
1 tsp dried coriander
1 tbsp lemon juice
Salt and black pepper
4 tbsp olive oil
2 tbsp water
2 tbsp lemon juice
1 tsp salt
1 tsp honey
4 large handfuls of baby spinach
1 small handful of fresh coriander leaves
1 a red onion, thinly sliced
1 cucumber, thinly sliced
1 tbsp plain yoghurt or mayonaise
1 In a small bowl, mix the shallots and parsley and set aside two tablespoons for the dressing.
2 Heat a drizzle of olive oil in a pan over a medium-high heat and cook the remaining shallots and parsley for 2-3 minutes.
3 Place the salmon in a bowl and add the quinoa, egg and egg white, coriander, lemon juice and the sautéed shallots. Season the mixture and shape into four burger patties.
4 Heat a tablespoon of olive oil in a pan over a medium-high heat. Cook the salmon burgers for 4-5 minutes on each side until golden brown.
5 Place all the dressing ingredients in a jar along with the reserved shallots and parsley and shake until combined. Set two tablespoons of the dressing aside and toss the rest in a bowl with the salad ingredients.
6 Divide the salad between plates and top with the salmon burgers. Mix the reserved dressing with the plain yoghurt or mayonnaise to make a quick sauce, and drizzle over the burgers to serve.