4 boneless, skinless wild  salmon fillets , about 550g/1lb 4oz in total, cut into chunks

2 tbsp Thai red curry paste

thumb-size piece fresh root ginger , grated

1 tsp soy sauce

1 bunch coriander , half chopped, half leaves picked

1 tsp olive oil

lemon wedges, to serve


2 carrots

half large or 1 small cucumber

2 tbsp white wine vinegar

1 tsp golden caster sugar



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.

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.