• 4 boneless, skinless salmon fillets, 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
  • 1 bunch coriander, half chopped, half leaves picked
  • 1 tsp vegetable oil
  • lemon wedges, to serve

For the salad


  • STEP 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.

  • STEP 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.


Oily fish makes a heart-healthy

alternative to red meat burgers. This

recipe would also be delicious with tuna steaks.


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.

Recipe from Good Food magazine, October 2008


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