Summer Samui Salmon Burgers

Aug 26, 2020

Recipe Ingredients

600g (1lb 5oz) skinless salmon fillets
2 teaspoons Thai green curry paste
2 tablespoons peeled and grated
fresh root ginger
large handful of fresh coriander, roughly chopped
finely grated zest of 1 lime
1 teaspoon groundnut oil
sea salt and black pepper

FOR THE SALAD

1 cucumber
150g (2 cups) sugar snap peas, shredded
2 spring onions, shredded
1 teaspoon sesame oil
juice of 1/2 lime
1 tablespoon black and white sesame seeds
50g (1/2 cup) cashew nuts, roasted and chopped
handful of flat leaf parsley leaves, finely chopped

Hi,

As this weekend is the last bank holiday of the summer I have decided to share with you a perfect summer recipe for you to enjoy with your family on a barbecue. These work brilliantly with a little Indian curry paste too, and with ground pork or chicken.

Top Tip: I batch and freeze them in clingfilm.

(Serves 4)

Method:

Put the salmon into a food processor with the curry paste, ginger, coriander and lime zest, season to taste and whizz until finely chopped and coming together. Shape into 4 flattened patties, cover and chill for 10 minutes to firm up.

Meanwhile, use a vegetable peeler to peel the cucumber into ribbons, discarding the inner seedy core. Put into a salad bowl with the remaining salad ingredients and toss to coat.

Set aside.

Heat the oil in a large nonstick frying pan and fry the salmon burgers for 10 minutes, turning once, until cooked through. Serve the burgers with the salad.

Best wishes,

Louise x