This delicious Thai-style salmon burger can double up as a gourmet salmon curry sandwich with fresh green salad or other sides.
- 4 x 100 g pieces fresh salmon
- 2 tbsps green curry paste (available in packets at supermarkets)
- 1 tbsp oil
- 4 bread rolls
- 2 cups snow peas
- 3 thin slices onion
- ¼ cup chopped mint leaves
- 1 cup chopped coriander leaves
- ¾ cup natural yoghurt
- ½ cup frozen peas, thaw
- 1 clove garlic, crush
- Salt and pepper, to taste
Spread one side of each salmon with curry paste. Set aside for 10 mins.
Meanwhile, combine all salad ingredients in a bowl. Toss well. In a small bowl, combine dressing ingredients. Season to taste with salt and pepper.
Heat oil in a large frying pan over medium fire. When hot, cook salmon, paste-side down for 3 to 4 mins. Turn and cook a further 1 to 2 mins, until just cooked through. Transfer to a plate.
Slice rolls in half horizontally. Top each with a little salad, salmon and dressing. Cover with tops of rolls. Serve with remaining salad.
Photo: Bauer/David Hahn