We’ve dialled up the excitement on the usual fish burger with this Thai-inspired twist. Tender flaked salmon is drizzled with a spicy, lime-infused nam jim dressing and topped with tangy pickles for a lively meal between two buns.
Thinly slice cucumbers into rounds. Peel and thinly slice eschalot into rounds. Place both in a small bowl with rice wine vinegar, 1/2 teaspoon caster sugar and a pinch of salt flakes. Stir to combine and set aside until ready to serve.
Juice limes. Rinse coriander and finely chop. Finely chop red chilli. Place lime juice, coriander, chilli, fish sauce and 1 teaspoon sugar in a small bowl and mix to combine.
Heat 2 teaspoons oil in a medium, non-stick frypan over medium-high heat. Season salmon with salt and cook, turning halfway, for 5–6 minutes or until just pink in the centre. Cook for a further 1–2 minutes for well done. Remove from heat.
Flake salmon into large pieces, discarding the skin. Separate lettuce leaves, rinse and gently pat dry.
Preheat overhead grill to medium. Slice buns in half and place, cut-side up, on a small tray under grill. Toast for 30 seconds–1 minute or until just golden brown. Take care as they can burn quickly.
Spread mayonnaise on the cut side of each bun. Top each bun with 2 lettuce leaves, salmon, some pickled cucumber, and spoon over nam jim. Replace bun tops and serve with remaining lettuce and pickled cucumber.