My homemade Thai salmon burgers are made with freshly ground salmon and tons of traditional Thai-inspired flavors that will make your mouth water. Served with a homemade pickled cucumber slaw on a bed of greens.
Ingredients
Salmon Burgers:
1teaspoontoasted sesame oil
1red bell pepperdiced
1tablespoonminced garlic
1poundfresh raw salmonskin removed
1tablespoonless-sodium soy sauce
1teaspooncurry powder
½teaspoonturmeric
1teaspoonground ginger
juice of 1 limeabout 2 tablespoons
Pickled Cucumber Slaw:
½small English cucumberthinly sliced
½shallot or ¼ small red onionthinly sliced
¼whole carrotthinly sliced
3tablespoonsrice wine vinegar
1teaspoonsteviaor your favorite no-calorie sweetener
2-3mint leaveschopped
Instructions
First, make the Cucumber Slaw by combining the cucumber, shallot (or red onion), carrot, vinegar, and sugar in a small mixing bowl. Reserve the mint leaves for later. The easiest way to slice these vegetables thin would be to use a mandoline slicer. If there are three settings, use the thinnest. Set aside in the refrigerator while the patties are being made and chilling.
Heat a small skillet over medium-low heat and add the sesame oil, red bell pepper, and garlic. Cook until soft, 8-10 minutes. Set the vegetables aside to cool.
In a food processor, pulse the salmon until it is the texture of ground salmon. If you do not have a food processor, this can be done by chopping it up very small with a sharp knife instead.
Transfer the salmon to a large mixing bowl and add the cooled vegetables, soy sauce, curry powder, turmeric, ground ginger, and lime juice.
Form the mixture into 6 equal-sized patties and refrigerate on a parchment-lined baking sheet.
When ready to cook, preheat the oven and bake at 425° F for 5-7 minutes.
Drain and reserve the liquid from the pickled vegetables.
Serve the salmon burger on a bed of mixed salad greens and drizzle some of the reserved pickling liquid over them.
Divide the pickled vegetables over each burger and evenly sprinkle the chopped mint over them.