Super-Quick Salmon Burger with Carrot and Cucumber Salad
This easy-peasy throw it together recipe can be all done and dusted in a matter of minutes. Healthy fillets of omega-rich salmon without the usual stodgy potato makes a great protein-rich alternative to fishcakes. Adding thai curry flavours gives them a real oriental feel – make then hot and spicy or add less paste for a milder kick.
Midweek Metabolic Balance Meal
Here is a Phase 2 (strict adherence) salad that you can make up using a food processor in minutes!
Why not whizz this up tonight?
Ingredients
Serves 4
- 4 boneless, skinless salmon fillets, allow a minimum of 120g per portion (or your MB portions size), cut into chunks
- 2 tbsp Thai red curry paste (use chilli flakes if you are in Phase 2)
- thumb-size piece fresh root ginger, grated
- 1 tsp soy sauce (tamari sauce is GF)
- 1 bunch coriander, half chopped, half leaves picked
- 1 tsp coconut oil
- lemon wedges, to serve
On the side:
- Carrot and Cucumber Salad – Carrots and Cucumber according to MB veg portion size
- Apple cider vinegar
- Coriander leaves
Method:
- 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, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers.
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