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Superhealthy salmon burgers

Superhealthy salmon burgers

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(249 ratings)

Prep: 20 mins Cook: 10 mins

Easy

Serves 4
If you're after something a bit lighter than potato-packed fishcakes, try these simple oriental-style burgers

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition per serving

  • kcalories292
  • fat17g
  • saturates4g
  • carbs7g
  • sugars6g
  • fibre0g
  • protein29g
  • salt0.83g
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Ingredients

  • 4 boneless, skinless salmon fillet, about 550g/1lb 4oz in total, cut into chunks
  • 2 tbsp Thai red curry paste
  • thumb-size piece fresh root ginger, grated
  • 1 tsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 bunch coriander, half chopped, half leaves picked
  • 1 tsp vegetable oil
  • lemon wedges, to serve

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the salad

  • 2 carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • half large or 1 small cucumber
  • 2 tbsp white wine vinegar
  • 1 tsp golden caster sugar

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Method

  1. Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.

  2. Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.

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Comments (262)

snack_shack's picture

Made these tonight for the kids and wish I'd made one for me. I agree with everyone else about not to worry of the consistency seems a little wet, and like others I didn't use any oil and it was fine. Served in a wholemeal bun with wedges and a mini salad. Went down a treat. Will definitely be making them again (and including on the quantities!)

aebalfour's picture

We especially like the skewer version of this recipe. I put the marinaded salmon on the skewer alone and cook in a hot oven for 10mins. I make a spicy sauce with the leftover marinade by frying it up then adding some half fat creme fraiche or yogurt and heating gently. I either roast the veggies separately of add red pepper to the salad. This is the only way I can get my 6 year-old to eat a whole salmon fillet!

doddy's picture

Really easy to make and very tasty. I added sring onions as suggested and baked in the oven. Served on top of rocket with a drizzle of sweet chilli along with jacket potato and green beans. Perfect dinner, will definitely be making again soon.

jamesgoldney's picture
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Slightly disappointed with these. Substituted tinned salmon instead (as per Nigel Slater and Delia's suggestions) and added prawns. Couldn't really taste the thai paste, soy sauce or ginger because the fishcakes were really quite salty. Additionally, the fish cakes fell apart a little as they cooked.

The salad was really good nonetheless and I served them with some homemade oven chips and a big dollop of mayonnaise. All in all, turned out okay.

shannon75's picture

Not a true rating of the recipe as you didn't follow the recipe (a general bug bear of mine on recipe websites!). Tinned salmon will give a different burger to fresh salmon, which is why it tasted different and didn't hold together so well.

r-oconnor's picture

I was skeptical of these before I put them on the pan as the consistency of the raw burgers was sloppy and not what I had expected at all. Needless to say my instinct was completely wrong and these burgers turned out absolutely unreal! Soooo tasty and moist, dare I say better than traditional beef burgers! Think I've found my new favourite way to eat salmon AND burgers!

corinnem's picture

These burgers are really scrummy and super-quick to make. I added chopped spring onions and a pinch of chilli, just to give them a bit of zing. I didn't think they'd hold together but they did. The secret is not to overcook them so that they stay succulent and tender.

daisypher00's picture

When I started making these burgers I wasn't quite sure how they were going to turn out, I felt as if something was missing. However, I proceeded as instructed and was highly delighted with the result. They were very 'meaty' and moist. I served them with Rocket, cucumber, a big dollop of natural yogurt and a good squeeze of lemon juice. Deeelicious!

marinaveiga87's picture

EASY and delicious. As in previous comments the mixture was very wet but it worked and only 1 out of 6 kind of fell apart. Added some spring onions, a red chilli and some garlic paste.... delish. Definitely one to try again.

abudhabikatie's picture

These were absolutely delicious! Will definitely be a regular on our menu. Yum!

nataliebailey88's picture
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The mixture was quite wet even when cooked but tasted lovely!

kittenta's picture

A delicious recipe that really is easy to make. This is one to keep.

7daycicada's picture

Great stuff. Frozen for work lunches and defrost during the day!

julieguest's picture

were ok but won't be making again

lisabutcher35's picture
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Super tasty. I make a batch of these and freeze them individually wrapped in clingfilm for quick midweek meals.

aslibenson's picture
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I tried this tonight, my boys age 5 and 3 couldn't have enough the burgers. I also put some spring onions into the burger which tasted delicious. I also included frozen peas into the rice. This will be on my favourite list for a long long time, thank you for sharing xxx

fingebes's picture

Planning to make these today and want to freeze a batch. Does anyone know whether it's best to freeze the burgers raw or freeze them cooked? Hopefully someone can advise me here....

jessi2809's picture
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Amazing, I put some more fresh chilli in for more heat

fatjasper's picture
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Wow, these are amazing! I'm glad I read the review telling me not to panic about how wet they are as I was a bit worried but they cooked perfectly and it is correct that you don't need to add any oil to you non-stick pan to fry them because of the fat which comes out of the fish. Very very easy to do and really tasty. Didn't make the salad but served with stir fried green pepper, courgette and carrot mixed with a good dollop of sweet chilli sauce. I suspect this recipe would work very well with white fish too for an even healthier dish. Definitely going onto the list of favourite quick healthy meals.

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