2 tablespoon Thai red curry paste
1 teaspoon soy sauce
1 bunch parsley, half chopped, half leaves picked
1 teaspoon vegetable oil
2 tablespoon white wine vinegar
1 teaspoon honey
Thumb-size piece fresh root ginger, grated
Lemon wedges, to serve
Half large or 1 small cucumber
Tip the salmon into a food processor with the Thai red curry paste, ginger, soy and chopped parsley. Pulse until roughly minced.
Tip out the mix and shape into 4 hamburgers. Heat the oil in a non-stick frying pan, then fry the
hamburgers about 4 or 5 mins on each side, turning until crisp and cooked through.
Meanwhile, use a swivel peeler to peel strips of cucumber and carrot into a bowl. Toss with the vinegar and honey until the honey has dissolved, then toss through the parsley leaves. Divide the salad between 4 plates.
Serve with the hamburgers and white rice.
Oily fish makes a heart-healthy alternative to red meat burgers. This recipe would also be delicious with tuna steaks.