Fragrant and sweetly spicy turmeric salmon makes a fresh appearance between buns for a lighter lean into burger night. Topped with a zesty coriander chutney and served with golden chips, these fish sambos make your cravings entirely guilt-free.
Preheat oven to 200°C fan-forced. Cut potatoes into wedges. Place on a lined baking tray, drizzle with oil and season with salt and pepper. Bake for 25 minutes or until golden. While chips are baking, continue with step 2.
Place fish, turmeric, sweet chilli and coconut milk in a bowl, season with salt and pepper and turn to coat. Set aside to marinate until ready to cook.
Finely chop eschalot. Rinse coriander, roughly chop leaves and finely chop stems. Finely zest and juice lime.
Place coriander stems and leaves, fish sauce, lime zest and juice and eschalot in a bowl and mix to combine.
Preheat overhead grill to high. Place salmon with marinade, skin-side down on a lined baking tray. Place under the grill and cook for 6–8 minutes or until just cooked through. Using tongs, remove skin from fish and discard. Flake fish into large pieces and stir to coat in sauce.
Carefully separate lettuce leaves. Toast buns in a clean, dry frypan over medium heat for 1 minute or until golden. Top buns bases with lettuce and fish. Spoon over coriander chutney. Replace bun tops and serve with chips.