Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories356.9 kcal (18%)
Total Fat16.5 g (24%)
Carbs35.9 g (14%)
Sugars10.8 g (12%)
Protein18.8 g (38%)
Sodium352.8 mg (18%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
70gwholegrain bread
or gluten-free equivalent
15gThai basil leaves
roughly chopped
15gfresh coriander
leaves and stalks roughly chopped
2spring onions
trimmed and roughly chopped
20groot ginger
peeled and roughly chopped
1red chilli
roughly chopped
lemongrass
10cm stick, tender base only
10mlSoy sauce
250gskinless salmon fillet
cut into chunks
1 Tbspcoconut oil
100gcoconut cream
2 tspred curry paste
100gpea shoots
roughly chopped
100gwatercress
roughly chopped
1lime
grated zest and juice
15gunsalted peanuts
toasted and roughly chopped
Instructions
Step 1
Put the bread in a food processor and blitz into coarse breadcrumbs, then add the herbs, spring onions, ginger, chilli, lemongrass and soy sauce and blend to form a paste. Add the salmon and blitz to create a rough burger mixture. Transfer the mixture to a bowl then shape it into four small patties with wet hands.
Step 2
Melt the coconut oil in a frying pan over a medium heat, add the patties and fry for 5-6 minutes on each side until cooked through .
Step 3
Warm the coconut cream in a saucepan over a medium heat with the curry paste for a few minutes until combined and hot through. Divide the cream among four shallow bowls and top with the pea shoots and watercress.
Step 4
Serve the burgers on top of the salad, garnish with the lime zest and peanuts and squeeze over the lime juice .
Step 5
VARIATION
Step 6
+ If you prefer, you can also bake the salmon burgers on a baking parchment-lined baking tray in an oven preheated to 200°C/180°C fan/gas 6 for about 12 minutes.
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