We normally cook salmon at home about once a week, generally keeping it very simple: such as grilled, with a side of mango and avocado salsa. I wanted to do something a little more exciting, yet still nice and healthy, and came across a recipe for Thai spiced salmon burgers. There are very few ingredients needed for this, yet you end up with something pretty spectacular. This salsa was a variation on our usual mango salsa, since there were no decent mangoes at the supermarket. Either way – using mangoes or cucumber, or both – it adds a super fresh touch and a nice texture.
We served ours as an open sandwich on a slice of Choice Cooperative’s gluten-free toast, sweet potato chips and a grilled aubergine and halloumi stack.
For the burgers
500g boneless skinless salmon fillets, cut into chunks
2 tbsp Thai red curry paste
½ medium red onion, cut into chunks
A large handful of coriander
1 tsp soy sauce
1 piece (about 1 ½ inch long) fresh ginger, grated
For the salsa
1 small cucumber, diced
1 avocado, diced
½ medium red onion, finely chopped
2 large tomatoes, diced
A handful of coriander, chopped
Juice of ½ lemon
A decent glug of extra virgin olive oil
Salt and pepper to taste
1. Add all the ingredients for the burgers into a food processor and pulse until minced yet still relatively chunky. I actually added the onion after the other ingredients to give it a nice chunky texture.
2. Transfer to a bowl, cover and leave in the fridge to marinate for 30 minutes.
3. Whilst it is marinating, prepare the salsa by combining the remaining ingredients in a medium sized bowl, adding as little or as much chilli as you can handle.
4. Shape the burger mixture into 4 patties. Heat a little oil in a frying pan and add the patties. Cook for 4 minutes on each side – more if you like them well-cooked, less if you like them still very pink inside.
5. Serve with or without a bun, topped with a generous scoop of cucumber salsa.