Tip the salmon into a food processor with the curry 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 or alternatively cook on the barbecue.
Meanwhile use a peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar, then toss through the coriander leaves. Divide the salad between 4 plates.