Super Healthy Salmon Burger
Nutrition per serving
| Calories | 472 kcal |
| Protein | 37.7 g |
| Carbs | 51.4 g |
| Fats | 12.1 g |
| Saturated Fat | 5.1 g |
| Monounsaturated Fat | 2.8 g |
| Polyunsaturated Fat | 1.5 g |
| Sugars | 8.5 g |
| Fiber | 3.9 g |
| Sodium | 710 mg |
Ingredients
| salmon, pink | |
| Red Curry Paste | |
| Ginger | |
| Soy Sauce | |
| Fresh Coriander | |
| Vegetable Oil | |
| Carrot | |
| Cucumber | |
| Vinegar, White Wine | |
| Golden Caster Sugar | |
| White Rice (long-grain) | |
| Lemon |
Preparation
1. Cut salmon fillet into chunks.
2. Chop half bunch of coriander, pick the leaves from the other half bunch.
3. Place salmon in a bowl of food processor, together with curry paste, ginger, soy sauce and chopped coriander. Process until the mixture minced roughly.
4. Shape mixture into one burger patty.
Cooking
1. Cook the rice according to packet instructions.
2. Heat oil in a non-stick frying pan or skillet. Fry burger patty on each side, about 5 minutes per side until crisp and cooked throughout.
3. To make the salad, use a peeler to peel strips of carrot and cucumber into a bowl. Stir in vinegar and sugar and stir gently until sugar has dissolved. Stir in coriander leaves.
4. Place vegetable mix salad into a serving plate and serve with burger patty, white rice and a garnish of lemon.