Oily fish makes a heart-healthy
alternative to red meat burgers. This
recipe would also be delicious with tuna steaks.
Thai salmon skewers
Mix the curry paste, ginger, soy and oil with 1 tsp
honey and seasoning. Marinate the salmon chunks
in the curry mixture for 10 mins. Cut 1 red pepper
and 1 courgette into chunks, then thread onto
skewers with the salmon. Griddle for 8 mins,
turning, until the salmon is cooked through.
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.