Quick Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
For the Burgers:
- 4 boneless, skinless salmon fillets (about 550g/1lb 4oz total), cut into chunks
- 2 tbsp Thai red curry paste
- 1 thumb-sized piece of fresh ginger, grated
- 1 tsp soy sauce
- 1 bunch fresh coriander, divided (half chopped, half leaves picked)
- 1 tsp vegetable oil
For the Salad:
- 2 carrots
- 1/2 large cucumber (or 1 small cucumber)
- 2 tbsp white wine vinegar
- 1 tsp golden caster sugar
To Serve:
- Lemon wedges
- Cooked rice (optional)
Step-by-Step Instructions
- Prepare the burger mixture: In a food processor, combine the salmon chunks, Thai red curry paste, grated ginger, soy sauce, and chopped coriander. Pulse until the mixture is roughly minced, being careful not to over-process.
- Shape the burgers: Transfer the salmon mixture to a bowl and divide it into 4 equal portions. Using your hands, shape each portion into a patty about 1-inch thick. Place the formed patties on a plate and refrigerate for 10 minutes to help them firm up.
- Cook the burgers: Heat the vegetable oil in a large non-stick frying pan over medium heat. Once hot, add the salmon patties and cook for 4-5 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
- Prepare the salad: While the burgers are cooking, use a vegetable peeler to create long strips of carrot and cucumber. Place these in a bowl and toss with the white wine vinegar and caster sugar until the sugar has dissolved. Add the reserved coriander leaves and toss gently to combine.
- Serve: Divide the salad among 4 plates. Place a salmon burger on each plate alongside the salad. Serve with lemon wedges for squeezing over the burgers and cooked rice if desired.
Chef’s Tips and Tricks
- Don’t overwork the salmon: When pulsing the salmon in the food processor, aim for a coarse texture rather than a smooth paste. This will help maintain the burger’s texture and prevent it from becoming too dense.
- Chill before cooking: Refrigerating the patties for 10 minutes before cooking helps them hold together better during frying.
- Experiment with herbs: While coriander complements the Thai flavors beautifully, feel free to experiment with other herbs like basil, mint, or parsley for different flavor profiles.
- Serving suggestion: For a low-carb option, serve these burgers wrapped in large lettuce leaves instead of buns.
- Make ahead: You can prepare the patties up to a day in advance and store them in the refrigerator until ready to cook.
Nutritional Information
Per serving (1 burger with salad, without rice):
- Calories: 292 kcal
- Protein: 29g
- Carbohydrates: 7g
- Fat: 17g
- Saturated Fat: 4g
- Fiber: 0g
- Sugar: 6g
- Sodium: 830mg
These Superhealthy Salmon Burgers are not only delicious but also packed with nutrition. Rich in omega-3 fatty acids, high-quality protein, and essential vitamins and minerals, they’re a great choice for anyone looking to incorporate more fish into their diet. The fresh vegetable salad adds a crunchy texture and a boost of vitamins, making this a well-rounded meal that’s as good for you as it is tasty.
So, the next time you’re in the mood for burgers, give these Superhealthy Salmon Burgers a try. They’re quick to make, full of flavor, and a healthier alternative to traditional beef burgers. Happy cooking!
