4 boneless, skinless salmon fillets, about 550g/1lb 4oz in total, cut into chunks
2 tbsp Thai red curry paste*
thumb-size piece fresh root ginger, grated
1 bunch coriander, half chopped, half leaves picked
1 tsp vegetable oil
lemon wedges, to serve
For the salad
half large or 1 small cucumber
2 tbsp white wine vinegar
1 tsp golden caster sugar
Gluten free buns to serve
*Low FODMAP Thai Curry Paste
1 stalk fresh lemongrass, minced
1-2 red chilies
1 tbsp garlic infused oil
1 thumb-size piece galangal OR ginger, sliced
2 tbsp. tomato puree
1 tsp. ground cumin
3/4 tsp. ground coriander
1/4 tsp. ground white pepper
2 tbsp. fish sauce
1 tsp. shrimp paste
1 tsp. sugar
2 tbsp. fresh-squeezed lime juice
Tip the salmon into a food processor with the paste, ginger, gluten free 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.
Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl.
Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.
Recipe adapted from: Good Food