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Super Healthy Salmon Burgers


  • 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:

  • 2 carrots

  • half large or 1 small cucumber

  • 2 tbsp white wine vinegar

  • 1 tsp golden caster sugar



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.

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