Thai salmon fishcake salad

Gluten free / dairy free

Serves 1


    • 1 skinless, boneless scottish salmon farmed fillet
    • ½ tbsp thai red curry paste
    • 1 crushed garlic clove
    • 1tbsp oats
    • ½ tbsp ginger
    • 1tbsp fresh coriander
    • ½ tbsp extra virgin olive oil

    Salad Dressing

    • Juice of half a lime
    • ¼ tbsp white wine vinegar
    • ½ tbsp fish sauce
    • ½ tbsp brown sugar (optional)
    • ¼ tsp chilli flakes



  • Cut the salmon into chunks and add to a blender with the curry paste, garlic, oats, ginger and coriander. Roughly blitz and then combine to make one pattie.
  • Heat the oil in a small frying pan on a medium heat.
  • Fry the pattie for approx 5 mins each side
  • Meanwhile make the salad dressing by combining all the dressing ingredients together in a small bowl
  • Serve the fish cake on a bed of mixed salad leaves with 1/2 sliced avocado and the salad dressing