These Thai salmon burgers are a fusion of flavors, combining the freshness of salmon with the bold and spicy notes of Thai cuisine. The coriander slaw adds a refreshing crunch and a hint of herbiness to every bite. Perfect for a quick and delicious meal!
Ingredients: 1 lb fresh salmon fillets, skinless and boneless. 2 cloves garlic, minced. 1 thumb-sized piece of ginger, grated. 2 tablespoons Thai red curry paste. 1 tablespoon fish sauce. 1 tablespoon lime juice. 1/2 cup breadcrumbs. 1/4 cup fresh cilantro, chopped. Salt and pepper to taste. 4 burger buns. 1 cup shredded cabbage. 1/4 cup fresh coriander leaves. 1/4 cup mayonnaise. 1 tablespoon Sriracha sauce. 1 teaspoon honey. 1 teaspoon lime juice.
Instructions: Cut the salmon fillets into chunks and place them in a food processor. Add minced garlic, grated ginger, Thai red curry paste, fish sauce, lime juice, breadcrumbs, and fresh cilantro to the food processor. Pulse the mixture until it forms a coarse paste. Do not overprocess; you want some texture. Season the salmon mixture with salt and pepper to taste. Divide the mixture into 4 portions and shape them into burger patties. Heat a grill or a skillet over medium-high heat and lightly oil it to prevent sticking. Cook the salmon burgers for about 4-5 minutes per side or until they are cooked through and have a nice crust. While the burgers are cooking, prepare the coriander slaw. In a bowl, combine shredded cabbage and fresh coriander leaves. In a separate small bowl, mix mayonnaise, Sriracha sauce, honey, and lime juice to make the dressing for the slaw. Toss the cabbage and coriander mixture with the dressing until well coated. Toast the burger buns on the grill or in a toaster until lightly browned. Assemble the Thai salmon burgers by placing a patty on the bottom half of each bun and topping with a generous amount of coriander slaw. Place the top bun on the slaw and serve immediately. Enjoy your flavorful Thai salmon burgers with coriander slaw!
Prep Time: 20 minutes
Cook Time: 10 minutes
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