Thai-Style Salmon Burgers

Serves 4

About this recipe

These beautiful aromatic Omega-3-rich salmon burgers are an absolute favourite of mine. The punchy herbs and lemongrass give them incredible depth of flavour and add nutritional value, too. I sometimes use pumpernickel bread or rye bread instead of wholegrain bread, for extra fibre.

These burgers are delicious on their own, as part of a platter, or with this quick salad dressed with spiced coconut cream.

TIP

+ If you prefer, you can also bake the salmon burgers on a baking parchment-lined baking tray in an oven preheated to 200°C/180°C fan/gas 6 for about 12 minutes.

 

Photo Credit: Faith Maison

Recipe taken from: The Doctor’s Kitchen, Eat to Beat Illness


Ingredients

2 Slices (70g) of wholegrain bread (or gluten-free equivalent)
15g Thai basil leaves, roughly chopped
15g Fresh coriander, leaves and stalks, roughly chopped
2 Spring onions, trimmed and roughly chopped
20g Root ginger, peeled and roughly chopped
1 Red chilli, roughly chopped
10cm Stick of lemongrass (tender base only), roughly chopped
10ml Soy sauce (or tamari if you’re making the meal gluten free)
250g Skinless salmon fillet, cut into thick chunks
1 Tbsp coconut oil

For the salad
100g Coconut cream
2 Tsp red curry paste
100g Pea shoots, roughly chopped
100g Watercress, roughly chopped

To serve
Grated zest and juice of 1 lime
15g Unsalted peanuts, toasted and roughly chopped

Instructions

Put the bread in a food processor and blitz into coarse breadcrumbs, then add the herbs, spring onions, ginger, chilli, lemongrass and soy sauce and blend to form a paste.

Add the salmon and blitz to create a rough burger mixture. Transfer the mixture to a bowl then shape it into four small patties with wet hands.

Melt the coconut oil in a frying pan over a medium heat, add the patties and fry for 5–6 minutes on each side until cooked through.

Warm the coconut cream in a saucepan over a medium heat with the curry paste for a few minutes until combined and hot through.
Divide the cream among four shallow bowls and top with the pea shoots and watercress.

Serve the burgers on top of the salad, garnish with the lime zest and peanuts and squeeze over the lime juice.


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