- 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
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
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
For the salad
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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.
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.
Oily fish makes a heart-healthy alternative to red meat burgers. This recipe would also be delicious with tuna steaks.
Thai salmon skewers
Mix the curry paste, ginger, soy and oil with 1 tsp honey and seasoning. Marinate the salmon chunks in the curry mixture for 10 mins. Cut 1 red pepper and 1 courgette into chunks, then thread onto skewers with the salmon. Griddle for 8 mins, turning, until the salmon is cooked through.