Point-to-Point Salmon

A burger with a difference.


  • fillet of salmon
  • 1 red pepper
  • mayonnaise
  • point-to-point relish
  • 4 (or 5) parsnips
  • soft bread bun
  • tomato salsa
  • 1 white cabbage.
  • paprika mix
  • 50 g dried dried paprika
  • 50 g smoked paprika
  • 10 g coriander powder
  • 10 g cumin powder
  • pinch of salt and 5 turns cracked black pepper


  1. Remove all the skin and bones from salmon fillet and cut into darns.
  2. Coat darns in paprika mix and place on the barbeque. Cook for two minutes on each side and they’re done.
  3. Serve the salmon in a warm bun with some red pepper, and spoonfulls of mayonnaise and point-to-pint relish, along with shredded white cabbage.
  4. Serving tip: A side of deep-fried parsnip chips and tomato salsa is a perfect accompaniment.


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