What’s the flavor “profile” ?
They contain a bit of red pepper and curry powder but I doubt it’s enough to make them taste curried.
I think they can be taken in any direction.
They came in a big order I had placed from out west
I have tzatziki on hand but I was thinking maybe I’ll do a lime crema / fish taco condiment approach.
Lol
I misread thaw it out as throw it out. LOL
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That was my second suggestion 
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Defrost and mix in some lemongrass, ginger, garlic, sriracha and maybe a shot of soy sauce. Turn it into an Asian inspired burger.
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May make an Asian slaw with your suggested ingredients as a topper.
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I did as well 
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If you don’t want to break them up and reseason, make a curry mayo or similar sauce to top them with. Could use coconut cream instead of mayo.
A heavily seasoned slaw would also work nicely.
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Yep. I’m Princess of the Flavoured Mayos LOL.
I have a nice living basil right now, may use that.
If you have thai curry paste, a little of that may be all you need.
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Which curry pastes do you like?
I have a partial jar of Thai Kitchen red curry paste and a jar of Thai Kitchen green curry paste. Realize these are garden variety Thai curry pastes. Lol.
I haven’t tried other curry pastes.
Maesri is what I use because I often cook for vegetarians and most others have shrimp paste. I just picked up Aroy-D. Have used Mae Ploy in the past.
(Thai Kitchen is very weak for my palate, but may be fine for those who want a very light flavor.)
Here:
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I find Thai Kitchen weak, too.
I haven’t bought Mae Ploy mostly because I didn’t like a curry made with it, that a fellow Chowhound brought to a party, but I think it was a yellow curry paste and maybe she didn’t use the right amount
Thanks for the link.
I ended up making a mayo with Hellman’s mayo, fresh lemon juice, Cholula hot sauce, Worcestershire, dried oregano, fresh basil and green onions. It worked.
The salmon burgers were okay, and improved with that mayo. We ate them with a knife and fork, rather than on a bun.
Instead of making a slaw, I used the same mayo on cooked broccoli and chopped romaine.
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If you can get your hands on the maesri curries I would highly recommend them. They pack a bit more of a punch than the Thai Kitchen ones. In Ottawa I can only find the maesri curry pastes in Chinatown - I have yet to see them at Loblaws, metro, etc but we have a smaller market here in Ottawa.
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This sounds really, really good! 
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I think Loblaws in Toronto mostly limited to Thai Kitchen curry paste, as well.
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I meant to make salmon piccata the other night, but in a brain fart, I forgot the lemon juice. It was still good, but I have no idea what to call it.
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Salmon piccata senza limone. Lol
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