Grilled salmon burgers with dill-caper sauce
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Time to make:
$6.60 per serve
(at time of publication)
Full ingredients list:
1/2 cup low-fat natural yoghurt
2 tablespoons wholegrain mustard
2 teaspoons baby capers
1/4 cup chopped dill
1/2 red onion, thinly sliced
1 Lebanese cucumber, halved, thinly sliced diagonally
2 tablespoons white wine vinegar
2 teaspoons canola oil
4 x 140g salmon-tail fillets (the thin triangular pieces), halved lengthways
4 dark rye rolls, halved, lightly toasted
2 cups rocket
lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Stir yoghurt, mustard, capers and dill in a small bowl to make dill–caper sauce; set aside.
Step 2 Place sliced red onion and cucumber in a small bowl with white wine vinegar; leave for 10 minutes to make a pickle.
Step 3 Set a large non-stick frying pan over high heat. Add canola oil and heat. Add salmon-tail fillets and cook for 2–3 minutes per side, or until golden brown and cooked to your liking.
Step 4 Divide rocket and reserved dill–caper sauce among rolls. Add a salmon fillet to each, top with pickled onion and cucumber, and serve with lemon wedges.
About this recipe
First published: October 2014