2 slices (70g) of wholegrain bread (or gluten-free equivalent)
15g of Thai basil leaves, roughly chopped
15g of fresh coriander, leaves and stalks roughly chopped
2 spring onions, trimmed and roughly chopped
20g of root ginger, peeled and roughly chopped
1 red chilli, roughly chopped
10cm stick of lemongrass (tender base only), roughly chopped
10ml of soy sauce (or tamari if you’re gluten free)
250g of skinless salmon, cut into thick chunks
1 tbsp of coconut oil
For the salad
100g of coconut cream
2 tsp of red curry paste
100g of pea shoots, roughly chopped
100g of watercress, roughly chopped
Grated zest and juice of 1 lime
15g of unsalted peanuts, toasted and roughly chopped
Put the bread in a food processor and blitz into coarse breadcrumbs. Then add the herbs, spring onions, ginger, chilli, lemongrass and soy sauce and blend to form a paste. Add the salmon and blitz to create a rough burger mixture. Transfer the mixture to a bowl shape it into four small patties with wet hands.
Melt the coconut oil in a frying pan over a medium heat, add the patties and fry for 5–6 minutes on each side until cooked through.
Warm the coconut cream in a saucepan over a medium heat with the curry paste for a few minutes until combined and hot through. Divide the cream among four shallow bowls and top with the pea shoots and watercress.
Serve the burgers on top of the salad, garnish with the lime zest and peanuts, and squeeze over the lime juice.