Spicy salmon burger
I told you a couple of times before that I’ve only learned to eat fish a couple of years ago. My parents where not the adventurous types when it came to cooking and my mum never really liked cooking in the first place. My dad never cooked much more then pancakes or at least that is what I remember. But fish was something we simply didn’t eat. The only ‘fish’ that ever saw the inside of our house was the canned variety. Every Saturday we ate bread for dinner. That was a tradition, the same way we ate macaroni and cheese every Friday and meatloaf every Wednesday (it was for sale with a discount at the butcher every Wednesday). With that bread table there would always be either one of those small tins with herring in tomato sauce or there would be a jar of what we call ‘rolmops‘. That is esssentially a pickled herring rolled up and filled with a small gherkin. It’s pretty sour but I’ve always like eating those.
As far as my experience with fish, that was about it… Later in life I learned that smoked salmon was pretty ok to eat but anything else I would shy away from. Fish was fishy and I did not like fishy. Little did I know at the time, that fishy fish, tends to be old fish…. It only took me 30 years to find out that I love fish and we have the Greeks to thank for that. I can still remember my first seabream (not sure if that is the right name, but we call it dorade) freshly grilled on the BBQ eaten at a Greek Island. Turned out really good. (wait till you see our Dorad Disaster Day…)
Salmon has remained one of my favorite fishes to eat as it is versatile and delicious. But warm salmon can also be pretty bad. I’ve had my share of disgusting salmon filets overcooked, fishy and just not the way salmon should be eaten. But…. this particular salmon burger is a real winner. I’ve eaten it two times now and it is quick and perfect for a fast weekday meal. You’re gonna love it!
- skinless salmon fillets boneless and skinless
- 2 tablespoons Thai red curry paste
- thumb-size piece fresh root ginger grated
- 1 teaspoon soy sauce
- 1 bunch coriander half chopped, half leaves picked
- 1 teaspoon vegetable oil
- lemon wedge to serve
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.