Asian Salmon Burgers

Ok folks, don’t freak out… we’re going to make salmon burgers!  These are an alternative to traditional fishcakes and much healthier than their bovine cousin the hamburger.  Trust me, these asian-style salmon burgers taste good.  You even get to have a side of healthy cucumber/carrot salad or slaw too!  Don’t be afraid of the fat… most of it is from the salmon & is high in omega-3!  It’s good for you!  Total prep time should take you about 20-25 minutes, and only about 10 minutes to cook.


Serves 4

4 boneless, skinless salmon fillets, about 1lb 4oz in total, cut into chunks
2 tbsp Thai red curry paste
thumb-size piece fresh root ginger, grated
1 tsp reduced-sodium soy sauce
1 bunch cilantro, 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 sugar


  1. Toss the salmon into a food processor with the paste, ginger, soy sauce and chopped cilantro.  Pulse until roughly minced. Empty out the mix onto a large sheet of wax paper, and shape into 4 burgers.  Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.
  2. Meanwhile, use a mandolin (for shavings to turn this into a salad) or a shredder (to make more of a slaw)  to peel/shred strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the cilantro leaves. Divide the salad between 4 plates.  Serve with the burgers.

Nutrition per serving

292 calories, 29g of protein, 7g of carbohydrates, 17g of fat, less than .5g of fiber, aprox 650mg of sodium

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