Summer time Salmon burgers

Ingredients:

• 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
  

Method:

1. Place salmon, skin side up, onto a plate. Drizzle with oil and rub salt on to the skin.

2. 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.

3. For the yoghurt sauce, stir all ingredients into a bowl until thoroughly mixed through.

4. Layer all ingredients into your brioche buns and enjoy!