If a colorful diet helps to keep you looking younger, this vibrant dish is worth adding to your midweek menu
Prep 20 minutes
Cook 10 minutes

Ingredients
• 2 skinless salmon fillets , about 300g in total, cut into large chunks
• 2 tsp Thai red curry paste
• ½ small bunch coriander
• groundnut oil

For the salad
• 1 tbsp rice wine vinegar
• 1 tsp golden caster sugar
• small chunk ginger , finely grated
• 2 large carrots , shredded
• 3 spring onions , shredded lengthways
• 1 red chilli , shredded lengthways
• handful coriander leaves

Method
1. Put the salmon, curry paste and coriander in a food processor. Pulse to a roughly chopped texture. Form into 6 fishcakes and chill while you make the salad.
2. Mix the rice wine vinegar and sugar until sugar dissolves. Mix in the ginger. Toss all the other ingredients together with the dressing.
3. Heat the groundnut oil in a non-stick frying pan. Cook the salmon cakes for 2-3 minutes per side until golden and cooked through. Serve with the salad.

Per serving
475k calories, protein 32g, carbohydrate 14.5g, fat 32.5 g, saturated fat 6.4g, fibre 3.6g, salt 0.68 g

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