Thai Green Curry Salmon ‘Burgers’
Photography Aaron McLean.
No buns here, just juicy salmon patties with lots of fresh salad accompaniments. Be sure to chop everything finely or the burgers will fall apart.
Serves: 4
INGREDIENTS
Burgers
500 grams salmon, diced finely
½ cup fresh breadcrumbs
2 spring onions, chopped finely
small handful coriander, chopped finely
1 tablespoon green curry paste
sea salt and freshly ground pepper
To serve
1 cup thick plain yoghurt
cos lettuce leaves
1 cup grated carrot
1 red onion, thinly sliced
handful mint leaves
lemon wedges
METHOD
Burgers: Combine all the ingredients in a bowl and season. Divide into 8 portions and gently squeeze the mixture together to form a burger patty.
Heat a little olive oil in a sauté pan and cook the patties over a medium heat for 1-2 minutes each side until golden and cooked to your liking.
To serve: Spread some yoghurt on each plate and top with the lettuce, carrot, red onion and mint. Add the salmon burgers and a lemon wedge. Top with a little drizzle of olive oil and freshly ground pepper.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.