Can you say YUM?
The spicy salmon burger recipe I have for you today is a delicious alternative to ground beef or turkey burgers – and it’s loaded with healthy omega-3 fatty acids.
The best part? These burgers are meal-prep friendly!
Not only do they keep for 2-3 days in the fridge, they also freeze well if you want to make more for later.
You can serve these delicious burgers with a side salad for a light meal, or for a heartier dinner, you can include some quinoa or sweet potato. So good!
TIP: If you don’t love spicy curry, try yellow curry paste. It’s a milder option but no less flavorful!
Salmon Curry Burgers
(serves 4)
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20 oz (550 g) boneless, skinless salmon, cut into chunks.
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2 tbsp Thai red curry paste
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1 inch (2.5 cm) piece fresh root ginger, grated
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1 tsp coconut aminos
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½ bunch coriander, chopped
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2 tsp olive oil
Place the salmon, curry paste, ginger root, coconut aminos, and coriander in a food processor. Pulse until roughly minced. Remove the mixture from the food processor and form into 4 burgers – the mixture will be slightly wet. Place the burgers on a plate and put them in the refrigerator for 15-20 minutes to firm up.
Heat the oil over medium heat in a nonstick skillet. Fry the burgers for 4-5 minutes on each side. They will be crisp and cooked through when done.