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Superhealthy Salmon Burgers

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If you're after something a bit lighter than potato-packed fishcakes and something great for the BBQ, try these simple oriental style burgers.

  • Cook 10 minutes
  • Prep 20 minutes
  • Freezable

Nutrition per serving: 292 kcals, protein 29.0g, carbohydrate 7.0g, fat 17.0g, saturated fat 4.0g, fibre 0.0g, salt 0.83g

Ingredients Serves 4

4 boneless, skinless salmon fillets about 550g in total, cut into chunks

2 tbsp thai red curry paste

2cms fresh root ginger grated

1 tbsp soy sauce

1 bunch coriander, half chopped, half leaves picked

1 tsp veg oil

Lemon wedges to serve

For the salad:

2 carrots

½ large or 1 small cucumber

2tbsp white wine vinegar

1 tsp golden castor sugar


  1. 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.
  2. 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.
  3. Serve with brown rice or quinoa.


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