Salmon Curry Burger

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.

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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 something heartier, use one of these burgers as a topper for your steak at dinner time.  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)

• 20 oz (550 g) boneless, skinless salmon, cut into chunks.
• 2 tbsp Thai red curry paste
• 1 inch (2.5 cm) piece fresh root ginger, grated
• 1 tsp coconut aminos
• ½ bunch coriander, chopped
• 2 tsp olive oil

1. Place the salmon, curry paste, ginger root, coconut aminos, and coriander in a food processor.  Pulse until roughly minced.
2. Remove the mixture from the food processor and form into 4 burgers – the mixture will be slightly wet.
3. Place the burgers on a plate and put them in the refrigerator for 15-20 minutes to firm up.
4. Heat the oil over medium heat in a nonstick skillet.
5. Fry the burgers for 4-5 minutes on each side.  They will be crisp and cooked through when done.

So delicious!

Let me know if you try this recipe!

Enjoy,