Curry Burger

Recipe is contributed by Chef Geir, an award winning chef at Pink Fish Singapore
Photo credit: Pink Fish

Serves: 1

Ingredients

• Whole-grain burger bun, 1
• Leaf butter lettuce, 2 pcs
• Tomato, 3 slices
• Cucumber, 5 slices
• Salmon fillet, 120g
• Onions, 5g
• Fish skin, 5g

Curry Mayo*

• Curry fish powder, 5g
• Mayonnaise, 60g
• Lemon juice, 2ml
• Apple cider vinegar, 2ml
• Sugar, 1.5g

Method

1. Cut the burger bun into half, and toast it.
2. Grill the salmon fillet.
3. Air fry the onions and fish skin.
4. Place the lettuce, cucumber and tomato on the bottom bun.
5. Add the grilled salmon fillet.
6. Add 15g of Curry Mayo on the salmon, and top it off with the onions and fish skins.
7. Lastly place the toasted upper bun.

*Kindly note that the ingredients for the Curry Mayo Sauce is for 4 servings.

Tip!

• Add less sauce to reduce your fat and sodium intake
• Complement the burger with a variety of fresh vegetables

Nutrients per Serving
Burger only
Energy: 372 kcal
Protein: 35.8g
Total Fat (Saturated Fat): 10.2g (3.4g)
Cholesterol: 66mg
Carbohydrate: 34.4g
Sodium: 378.9mg
Dietary Fibre: 3.4g

Curry Mayo (15g)
Energy: 50.6 kcal
Protein: 0.1g
Total Fat (Saturated Fat): 4.3g (0.6g)
Cholesterol: 4.1mg
Carbohydrate: 3g
Sodium: 94.6g
Dietary Fibre: 0g