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Super-Quick Salmon Burger With Carrot And Cucumber Salad

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?


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


  1. 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.
  2. 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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