This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Curried Salmon Burgers
25 minutes to assemble
10 minutes to cook
Total time: 35 minutes
10 minutes to cook
Total time: 35 minutes
7 salmon burgers
25 minutes to assemble
10 minutes to cook
Total time: 35 minutes
10 minutes to cook
Total time: 35 minutes
7 salmon burgers
Red Curry mixed with canned salmon makes a spicy burger and a nice change from crab cakes. We topped it with lemon-tomato salsa for complimentary flavors.
Ingredients
- 2 tablespoons oil, plus extra for pan-frying
- 1 cup minced onions, divided
- 1 tablespoon and 2 teaspoons Red Curry Paste
- 2-14 3/4 oz cans red salmon, drained
- 2 eggs, beaten
- 1 1/2 cups panko* breadcrumbs, divided
- 1/2 cup chopped basil, divided
- 1 large tomato
- 1-2 lemons
- Salt and pepper
- 7 hamburger buns or pitas
- *Panko (Japanese breadcrumbs) is found in the Asian aisle and makes an extra crunchy coating. Substitute with plain breadcrumbs, if unavailable.
Directions
- Heat oil in a large skillet over medium high heat. Add 1/2 cup of onions and Curry Paste. Stirring, cook until curry is dissolved.
- Remove skillet from heat and add salmon (remove any bones). Mix until curry is totally incorporated. Add eggs, 1/2 cup of panko and 1/4 cup of basil. Mix until the texture of hamburger.
- Shape into 7 patties (1/2 cup each). Bread both sides with remaining panko. Pan-fry about 5 minutes per side or until nicely browned.
- While salmon is cooking, chop tomato and add to bowl. Add remaining onion, basil, and juice of 1-2 lemons. Salt and pepper to taste. Top salmon with tomato salsa and serve in buns or pitas.
In This Recipe
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