Red curry salmon sliders
I have NO idea how I came up with this recipe. I sort of love it when that happens – when something turns out amazingly well, and later on I wonder how on earth I thought to put those ingredients together. This is one of those recipes, and I have to brag for a minute and tell you that it’s fantastic.
I’ve made salmon before with red curry paste, but I was intrigued by a salmon burger/slider type of dish, both for its versatility and to switch it up from my usual go-to baked + seasoned fish. I’ve actually never made fish burgers or crab cakes or anything of that sort, but after conducting a bit of research, I embarked on this little experiment that went surprisingly well.
I can now say for certain that these have earned a permanent spot in my meal prep rotation. You can eat them as sliders, throw them on top of a salad, add them to grain bowls – the options are truly endless! Plus they have incredible flavour and are super easy to make. Bottom line: it’s a good idea for you to make these ASAP. Let me know if you make them and how you enjoy them!!!! xo
Oh P.S. I love serving these with carrot top pesto (pictured here) – recipe can be found here!
- 1 lb. boneless, skinless wild salmon (standard large fillet - about 500-600g)
- 1 tbsp. Thai red curry paste
- ½ tsp. salt
- ½ tsp. ground coriander
- 1 tbsp. coconut cream/milk OR mayonnaise
- 1 tbsp. minced ginger
- 1 tsp. soy sauce
- 2 tbsp. finely chopped fresh cilantro (optional)
- ¼ c. almond flour OR regular breadcrumbs
- 2 tbsp. coconut or avocado oil
- Start by finely chopping your salmon, by hand, until you have very small cubes. Add this to a bowl.
- Add in the rest of your ingredients except the flour and oil, and stir to combine.
- Add in your almond flour or breadcrumbs and stir. You should have a fairly wet dough, but it should hold together when you shape it into patties. If it seems too wet, keep adding small spoonfuls of flour until it holds together when pressed between your fingers.
- Heat a large skillet (I use cast iron) and add your oil. Make sure the pan is completely coated in oil, otherwise these will stick! Once the oil is hot, form the salmon mixture into 6 patties and place in the pan.
- Cook the patties for about 5 mins, then flip and continue cooking on the other side for another 5 mins. They should be nice and brown on the outside, and flake when poked in the middle with a fork.
- Serve alongside salad, rice, or in slider buns, and feel free to freeze and reheat leftovers as needed!