I made these for Charles on Tuesday night with some sweet potato fries. It was a really sunny day and this dish helped me to get excited for Summer! I imagine they would also work really well on a BBQ as a healthier alternative.

Shopping list: 2 salmon fillets, 50g panko breadcrumbs, 1 egg, 1 shallot, fresh basil, 100g light mayonnaise, 1 lime, garlic.

To serve (optional): 2 mixed seed buns, lettuce, tomatoes.

I made a basil and lime mayonnaise so that the burgers were a little more Charles-friendly but you could easily skip this, as well as the bun if you want to keep it really light.

This recipe serves two but can easily be doubled up. I thought about doubling up the burgers and having them with scrambled eggs the next morning for breakfast!

1. Place the salmon, breadcrumbs and 1 tablespoon of chopped basil into a food processor. Finely chop up the shallot, and add along with the egg white. Season with salt and pepper and then pulse until the ingredients are combined.

2. Divide the mixture into 2 portions and shape into burger shapes. Place onto a plate and leave to chill in the fridge for 30 minutes

3. At this point, I started to make my sweet potato fries. I seasoned them with paprika, cinnamon, salt and pepper.

4. For the basil and lime mayonnaise, place the mayonnaise, 2 tablespoons of chopped basil, lime juice, and 1 crushed garlic clove into a bowl. Mix together and season with salt and pepper.

5. When the salmon burgers are chilled, heat some oil in a frying pan. Add the burgers and fry for 3 minutes on each side.

To serve, place the lettuce and tomato slices onto of the seeded bun. Top with a burger and a dollop of lime mayonnaise.