Chili Salmon Burgers with Courgette Salad by The Detox Kitchen

(Serves 4)

For the burgers

4 salmon fillets, skin removed

1 thumb sized piece of ginger, peeled and roughly chopped

Zest of 2 limes

1 handful coriander

2 spring onions, roughly chopped

2 red chilies, deseeded and roughly chopped

1 egg

1 tbsp. rapeseed oil

1 tbsp. wheat-free flour

For the salad

3 courgette

1 red pepper, finely sliced

2 handfuls edamame

10 runner beans, finely sliced

1 tsp. olive oil

Juice of 1 lemon

Salt

Pepper

For the dressing 

1 handful spinach

½ red chili

1 thumb sixed piece of ginger, peeled

1 spring onion

1 clove garlic, peeled

1/2 tsp. salt

1 tsp. sesame oil

Juice 2 limes

To Make

Preheat your grill to a medium heat.  To make the burgers, finely dice the salmon fillets and place them in a bowl. Place the rest of the ingredients (apart from the flour) in a blender and blitz to a rough paste. Add this to the salmon and mix well. Then add in the flour and mix through. Form into four patties and place on a baking tray. Now place this under the grill for cook them for 12 minutes on each side until golden.  Meanwhile, to prepare the salad, either slice your courgette finely or use a julienne peeler to create the thin strips.  Place the courgette noodles in a large bowl and add in the edamame, peppers and runner beans. Drizzle with a little olive oil, lemon juice, salt and pepper and mix through with your hands.To make the dressing. very finely chop all of the ingredients and combine with the oil and lime juice. To serve, simply drizzle this over the salad and serve with the hot salmon burgers.