4 – Boneless, skinless salmon fillet, about 550g/1lb 4oz in total, cut into chunks
2 tbsps – Thai red curry paste
thumb – Size piece fresh root ginger, grated
1 tbsp – Soy sauce
1 tbsp – Seafood Stock
1 bunch – Coriander, half chopped, half leaves picked
1 tbsp – Vegetable oil
Lemon wedges, to serve
For the salad
2 – Carrot
1 small – Cucumber
2 tbsps – White wine vinegar
1 tbsp – Golden caster sugar
- Tip the salmon into a food processor with the paste, ginger, soy, Seafood Stock 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.