If ever there was a super-quick, super-satisfying and super-nourishing easy meal to curb the cravings of a burger on the go, then this fish burger is it. The secret is in the delicious yoghurt caper sauce, my take on the humble tartare.
Serves: 2
=R1=
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 2 tsp extra-virgin olive oil
- 300g salmon, skinned & deboned, sliced into 1cm thick pieces
- 2 wholemeal burger buns, sliced in half
- ½ medium to large avocado, mashed
- ½ cup rocket leaves
- 2–3 pickles or as desired
- 1 tbsp finely sliced red onion
-
- Yoghurt Caper Sauce
- ½ cup natural yoghurt
- 3 tsp small capers
- 2 tsp Dijon mustard
- 2 tbsp freshly chopped herbs — dill, coriander or basil all work well
Method
- 2 tbsp freshly chopped herbs — dill, coriander or basil all work well
- Heat frying pan or griddle pan on medium heat, add olive oil to coat pan, then add salmon and cook 3–4 mins each side.
- Take burger buns and spread avocado over base, top with rocket, pickles, red onion and salmon and smother with yoghurt caper sauce.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
