Instructions

1. Whack the lemongrass against your work surface and remove the tough outer layer. Peel the ginger, then very finely chop half the ginger, with the inside of the lemongrass and half the coriander, stalks and all. Add to a food processor.

2. Chop the salmon into 1 inch chunks and place into the food processor with the paste. Season with salt and pepper and pulse until all is combined, but still has a chunky consistency.

3. Divide salmon mix into 2, then shape and squash into patties. Coat each pattie in a thin layer of the sesame seeds on each side to form a thin crust.

4. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil and cook the patties for 5-10 minutes on each side, or until nicely golden and cooked through.

5. Meanwhile prepare your slaw. Finely shred your red and white cabbage. Slice your carrot and apple as fine as possible. Finely chop your spring onions and remainder of coriander. Place all into a bowl and stir to combine.

6. Mix together your dressing ingredients - the sesame oil, maple syrup, apple cider vinegar, garlic, remainder of ginger, and tahini. You may wish to add a splash of very cold water to the mix if it needs thinning/loosening until you reach your desired consistency.

Pour the dressing over the slaw mix until well combined.

7. Divide up the slaw and salmon burgers between plates and enjoy!

*Important Note:

Avocado is NOT tolerated by many on low-histamine diets. It is only suggested if you are at the stage you can eat it without a flare and only in moderation.