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
FOR THE SALAD
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.