Name: Superhealthy Salmon Burgers Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: 4 boneless, skinless salmon fillets (about 550g/1lb 4oz), 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; 1 tsp honey; Salt and freshly ground black pepper, to taste; 2 carrots; Half large or 1 small cucumber; 2 tbsp white wine vinegar; 1 tsp golden caster sugar; Handful of coriander leaves (reserved from above); Lemon wedges; Cooked rice (optional)

Introduction

These superhealthy salmon burgers offer a flavorful and nutritious alternative to traditional meat patties. Packed with fragrant Thai spices and fresh herbs, they make a delicious meal that’s quick to prepare and satisfying. Serve them with a vibrant carrot and cucumber salad for a complete, heart-healthy dinner.

The image shows a white plate with three main parts: a round, golden-brown patty in the front center, made with a textured mix of herbs and small bits that suggest a crispy surface; to the left side behind the patty is a small pile of fluffy white rice with soft, visible grains; and to the right side, there are ribbons of orange carrot and green cucumber garnished with fresh green parsley leaves, lightly sprinkled with black pepper. A wedge of lemon sits on the far left edge of the plate. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless salmon fillets (about 550g / 1lb 4oz), 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

2 carrots

Half large or 1 small cucumber

2 tbsp white wine vinegar

1 tsp golden caster sugar

Instructions

Step 1: Place the salmon chunks into a food processor along with the Thai red curry paste, grated ginger, soy sauce, and chopped coriander. Pulse the mixture until it is roughly minced but not too fine.

Step 2: Remove the mixture from the processor and shape it into 4 even-sized burgers. Heat the vegetable oil in a non-stick frying pan over medium heat.

Step 3: Fry the salmon burgers for 4 to 5 minutes on each side until they develop a crisp exterior and are cooked through.

Step 4: Meanwhile, use a swivel peeler to peel the carrots and cucumber into thin strips and place them into a bowl.

Step 5: Toss the carrot and cucumber strips with the white wine vinegar and golden caster sugar, stirring until the sugar dissolves. Add the coriander leaves to the salad and mix gently.

Step 6: Divide the salad between 4 plates and serve each with a salmon burger and lemon wedges on the side for squeezing over.

Tips & Variations

Oily fish like salmon makes a heart-healthy alternative to red meat burgers; this recipe would also work beautifully with tuna steaks for a change.

For an extra punch, add 1 teaspoon of honey to the salmon mixture before shaping the burgers to enhance the flavor balance.

Serve the burgers with rice or in wholegrain buns for a more filling meal.

FAQs

Can I prepare the salmon burgers ahead of time?

Yes, you can shape the salmon mixture into burgers and refrigerate them for up to 12 hours before cooking. Just cover them well to prevent drying out.

What can I serve with these salmon burgers?

These burgers pair well with steamed rice, a simple green salad, or in a bun with your favorite toppings. Lemon wedges add a bright finish that complements the flavors perfectly.