21 Jun 2017
Cooking Level: ★☆☆☆☆
250g Salmon fillet, skin on
Salt and Pepper
1tsp Olive oil
1pkt Gluten free gourmet bun
1 Organic lemon, juiced
Fresh chopped dill
100g Japanese mayonnaise
1pkt Rocket salad
1 Tomato, sliced
1 Cucumber thinly sliced
Take out salmon and leave at room temperature for a while
Season the salmon with salt and pepper
In a pan, heat up the olive oil and place the salmon skin side down
Fry on medium heat for 5 minutes then flip over
Fry another side for 2 to 3 minutes and set aside
Cut the bun in half and baked in a preheated 180°C oven for 2 minutes
For the sauce, mix the mayonnaise lemon juice and set aside.
Place the bottom of the bun on a plate and smear with the mayonnaise.
Add rocket and tomatoes on top and continue with salmon patty and more of the sauce.
Cover with cucumber and place on the top of the burger bun and serve.
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