Ingredients
– 4 boneless, skinless salmon fillets, about 550g/1lb 4oz in total, cut into chunk – 2 tbsp Thai red curry paste – thumb-size piece fresh root ginger, grated
– 1 tsp soy sauce – 1 bunch coriander, half chopped, half leaves picked – 1 tsp vegetable oil – lemon wedges, to serve
For the salad – 2 carrots – half large or 1 small cucumber – 2 tbsp white wine vinegar – 1 tsp golden caster sugar
Instructions
Place the salmon in a food processor with the paste, ginger, soy, and chopped coriander. Pulse until roughly minced.
Divide the mixture into four burgers.
Heat the oil in a nonstick frying pan, then fry the burgers for 4-5 minutes on each side, rotating until crisp and cooked through.
Meanwhile, use a swivel peeler to peel carrot and cucumber strips and place them in a bowl.
Toss with the vinegar and sugar until the sugar is dissolved, then add the coriander leaves.
Divide the salad into four dishes. Serve with hamburgers and rice.