Lemony mushroom & herb rice
Perk up your rice with Sara Buenfeld’s tasty recipe that's brimming with Mediterranean flavours
Superhealthy salmon burgers
Serves 4
Easy
Prep:
Cook:
If you're after something a bit lighter than potato-packed fishcakes, try these simple oriental-style burgers
Skip to ingredients
- 4 boneless, skinless salmon filletsabout 550g/1lb 4oz in total, cut into chunks
- 2 tbsp Thai red curry paste
- thumb-size piece fresh root gingergrated
- 1 tsp soy sauce
- 1 bunch corianderhalf chopped, half leaves picked
- 1 tsp vegetable oil
- lemonwedges, to serve
For the salad
- 2 carrots
- half large or 1 small cucumber
- 2 tbsp white wine vinegar
- 1 tsp golden caster sugar
Nutrition: per serving
- kcal292
- fat17g
- saturates4g
- carbs7g
- sugars6g
- fibre0g
- protein29g
- salt0.83glow
Method
step 1
Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix 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.
step 2
Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.
