This is one of my favourite recipes from our ‘Lose Fat Around the Middle’ healthy eating course. It’s my go-to on busy days, or days when the larder is almost empty!
Wild Alaskan salmon fillets from the freezer aisle are great value and quality. They are not farmed and are full of healthy omega-3 fats. We don’t get Alaskan salmon fresh but when they are frozen fresh from the sea, it locks in all the goodness. You can also use frozen green beans in this recipe, again flash frozen so their nutrient value isn’t declining during months travelling from who-knows-where or being stored in a supermarket chilled depot. So with a couple of storecupboard essentials and a stocked freezer you can make this easy dinner in 20 minutes all-in.
I really love the flavour of the red curry paste, so add as much as you think you can take! I like to serve these with salad and a lemony-quinoa; boil quinoa in stock (1:1.5 ratio) with the juice of ½ a lemon and/ or some zest for good measure.
Enjoy and let us know what you think!
- 4 boneless, skinless salmon fillets, cut into chunks
- 1-2 tbsp Thai red curry paste e.g. Thai Gold
- Thumb-sized fresh ginger root, grated
- 1 clove garlic, grated or finely chopped
- Handful green beans, roughly chopped
- 2 tsp soy sauce or tamari
- Handful coriander, roughly chopped
- Spray vegetable oil
If you don’t like spicy food use less curry paste or omit altogether
- Preheat oven to 190oC
- Put all ingredients except oil into food processor and pulse until roughly minced
- Shape mix into burger patties and chill for 5 min if time allows
- Spray baking tray lightly with vegetable oil, place burgers on and cook for 12 min or until completely cooked
- While fish is cooking prepare salad or lettuce, grated carrot, shredded white or red cabbage, sliced spring onion & cucumber
- Make dressing from 3 tbsp olive oil, 1 tbsp lime juice/ white wine vinegar/ mirin, 1 tbsp soy sauce/ tamari, drop of honey. Use to dress salad and serve with burgers.