Skinny Salmon 'Burger' and Sugar Snap Chips

This quick and easy recipe was something I came up with while wandering around my kitchen, thinking about what to have for dinner!

The skinny salmon 'burger' and chips is perfect for lunch, dinner or whenever you feel like a quick bite to eat. 

Ingredients:
-2 x small salmon fillets - my preference is Tesco salmon as it is reasonably priced and the fillets are the perfect size for the burger.
-Gluten free bread (the gluten free is optional - of course. If you prefer not to use gluten free bread then I recommend fresh multi-seed brown bread.)
-Cream cheese
-Sweet chilli dipping sauce
-Fresh sugar snaps
-Humus 


Now, here's what to do...

• Pre heat the oven to 180 degrees celsius. 
• While the oven is heating, get all your ingredients out, ready to use.
• Place the two salmon fillets on a baking tray and cook for 20 minutes or until the salmon is pink and flakey.
• While the salmon is cooking, wash the sugar snaps and leave them to drain.
• When the salmon is nearly cooked, pop two pieces of bread into the toaster and toast until slightly brown, or to your preference.
• Spread both pieces of toast with a generous dollop of cream cheese.
• Pour some sweet chilli sauce onto one slice of toast and spread. I like a lot of sauce but this is of course down to personal preference! 
• Flake up the salmon and distribute it over the slide of toast with the sweet chilli on.
• Place the other piece of bread on top and press down for a couple of seconds.
• Serve with a big handful of sugar snaps and a dollop of humus.

This recipe is so adaptable, for example by adding some salad into the 'burger' or cooking the sugar snaps in a bit of salt and oil. In fact, for my recipe I used red pepper humus for a bit of extra flavour!

Enjoy!