6 Week Shape Up: Week 5 food plan
As Week 1 but instead of lunch of turkey burger on Day 7, Roz suggests salmon burgers.“Perfect to introduce some great oily fish and keep your palate alive.”
Roz Purcell’s Salmon Burgers
Makes 4 burgers
2 large boneless, skinless salmon fillets
15g fresh coriander
1 egg white
½ garlic clove, minced
1 tbsp grated fresh root ginger
1 tbsp tamari
1 tbsp sesame oil
80g black or white sesame seeds, to coat
1 tbsp rapeseed oil, for frying
Salad leaves, to serve
Preheat oven to 190°C/gas mark 5. Line a baking tray with non-stick baking paper.
Place all ingredients except sesame seeds and rapeseed oil into a food processor and pulse briefly until just combined. Divide mixture into four portions and shape into patties. Place on a plate, cover with clingfilm and let burgers sit in the fridge for 30 minutes to firm up.
Place sesame seeds on a shallow plate. Press the salmon burgers into the seeds, one at a time, and pat gently to coat all over in seeds.
Heat rapeseed oil in a non-stick frying pan over a medium heat. Fry salmon burgers for 2–3 minutes on each side, until nicely browned. Transfer burgers to lined tray and bake in oven for 10 minutes, until cooked through.
Almond butter is your new best friend. Packed full of protein, essential for muscle repair, this is a slow-release source of energy that your body takes its time digesting. Try it with rice-cakes and sliced banana for an incredibly satisfying snack.