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Salmon burgers and dill yoghurt sauce

Name: Salmon burgers and dill yoghurt sauce
Yield: 3
Ingredients: ½ cup Plain yoghurt (Main); 2 Tbsp Mayonnaise; 2 Tbsp Chopped dill; 2 Tbsp Spring onions, chopped; 1 Tbsp Lemon juice; 250 g Fresh cuts salmon stir-fry, 1 packet (Main); 1 Tbsp Olive oil; 1 tsp Root ginger, finely grated; 3 Burger buns, lightly toasted (Main); 3 servings Cucumber, thinly sliced; 3 servings Crisp lettuce leaves, small

for 3 people

Jan Bilton

Food writer and cookbook author.

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½ cup	Plain yoghurt (Main)
2 Tbsp	Mayonnaise
2 Tbsp	Chopped dill
2 Tbsp	Spring onions, chopped
1 Tbsp	Lemon juice

250 g	Fresh cuts salmon stir-fry, 1 packet (Main)
1 Tbsp	Olive oil
1 tsp	Root ginger, finely grated
3	Burger buns, lightly toasted (Main)
3 servings	Cucumber, thinly sliced
3 servings	Crisp lettuce leaves, small

Combine the sauce ingredients and set aside.
Cut any large pieces of salmon in half. Heat the oil in a non-stick frying pan. Stir-fry the salmon on medium heat, adding the ginger and black pepper for 1-2 minutes until just cooked.
Cover the burger bun bases with lettuce and cucumber then top with the salmon and yoghurt sauce.