Grilled salmon burgers with dill-caper sauce

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• ½ cup low-fat plain yoghurt
  
• 2 tablespoons wholegrain mustard
  
• 2 teaspoons baby capers
  
• ¼ cup chopped fresh dill
  
• ½ red onion, thinly sliced
  
• 1 Lebanese cucumber, halved, thinly sliced diagonally
  
• 2 tablespoons white wine vinegar
  
• 2 teaspoons canola oil
  
• 4 x 120g salmon-tail fillets (thin triangular pieces), halved lengthways
  
• 4 cups rocketarugulaX
  
• 4 tomatoes, cut in wedges
  
• 4 dark rye rolls, halved, lightly toasted
  
• balsamic vinegar
  
• lemon wedges, to serve

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Instructions

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1. To make dill-caper sauce, in a small bowl stir yoghurt, mustard, capers and dill. Set aside.
2. Place onion and cucumber in a small bowl with vinegar. Rest for 10 minutes to make a pickle.
3. Set a large non-stick frying pan over a high heat. Add oil and heat. Add salmon and cook each side for 2-3 minutes or until golden brown and cooked to your liking.
4. Divide 2 cups of rocket and reserved dill–caper sauce among rolls. Add a salmon fillet to each, and divide half the pickled onion and cucumber among 4 rolls.
5. Place remaining rocket, pickled onion and cucumber and tomato in a salad bowl and drizzle with balsamic. Serve burgers with lemon wedges and salad.

Variations

Make it low FODMAP and/or gluten free: Swap the low-fat plain yoghurt for lactose-free plain yoghurt. Swap the red onion for finely sliced green tips of spring onion. Use gluten-free bread rolls.

Nutrition info (per serve)

Calories 547 cal

Kilojoules 2290 kJ

Total fat 33 g

Saturated fat 8 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Mar 2015

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