Summer time Salmon burgers
1.2kg skinless salmon fillets, bone removed
8 brioche buns
Fresh spinach and rocket
Sliced red onion
For lemon yoghurt sauce:
½ cup Village Natural yoghurt
2 tablespoons light mayonnaise
2 tablespoons finely chopped parsley
2 tablespoons finely chopped spring onion
1 tablespoon fresh lemon juice
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
Place salmon, skin side up, onto a plate. Drizzle with oil and rub salt on to the skin.
Heat large, non stick frying pan over medium - high heat. Add salmon, skin side down. Cook for 4 - 5 minutes or until skin is crisp. Turn. Cook, covered for 4 - 5 minutes for medium or until cooked to your liking.
For the yoghurt sauce, stir all ingredients into a bowl until thoroughly mixed through.
Layer all ingredients into your brioche buns and enjoy!