Unfortunately I can’t take credit for this recipe, but I had to post it because its one of my favourites, super nutritious and absolutely packed with protein. The key ingredients, salmon, quinoa and edamame (soy) beans are all rich sources of it and one serving should contain at least 42g. The Thai spices make this fun and tasty to eat, a nice change from chicken & rice…
Adapted from Dale Pinnock’s Healthy Everyday
Serves 4 (or two if you’re hungry)
Protein – 42g, Carbs – 50g, Fat – 23g
- 4 skinless salmon fillets, cubed
- 2 cloves garlic, finely chopped
- 2 tbsp Thai green curry paste
- Juice of 2 limes, plus wedges to serve
- 2cm pieces of ginger
- 200g quinoa
- 150g edamame beans (fresh or frozen)
- Large bunch fresh coriander, coarsely chopped
- Splash olive oil, for frying
- Salt & pepper
- Place the salmon, garlic, Thai curry paste and half the lime juice in a food processor, season with salt, and process into a smooth, mince-like texture. If you don’t have a processor or blender, steam the salmon then flake it and mix with the above ingredients.
- Remove the mixture, divide in half, and using your hands, form 4 burger patty shapes (or 8 small ones). Set aside in the fridge to firm up slightly. If you’ve pre-cooked the salmon, make sure it’s completely cool before you fridge it. You could freeze the burgers at this point too.
- Put the quinoa in a pan with the piece of ginger, cover with boiling water, and simmer for 10-15 minutes, or until just tender (if your edamame beans are frozen, at the same time, boil these for 3-4 minutes in a separate pan until tender) .
- Drain the quinoa and stir in the edamame beans, remaining lime juice and coriander. Season with salt & pepper. Stir well and set aside.
- Heat a little olive oil in a frying pan, add the salmon burgers, and fry for 5 minutes on each side, or just until solid & warmed through if salmon is pre-cooked.
- Place some quinoa on the center of each plate. Place the burger on top and garnish with coriander and lime wedges