Grilled salmon burgers with dill-caper sauce

Instructions

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.