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JEFFOLEE
Salmon burger with dill and red onion
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Ingredients
Directions
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Slice or chop the salmon fillet very finely, preferably in a food processor.
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Mix the chopped salmon with the onion, dill and lemon zest. Season to taste with a good pinch of salt and pepper.
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Divide the mixture into 4 portions and shape burgers. Leave covered in the refrigerator for about 30 minutes.
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In the meantime, mix the cucumber with the fennel and season with lemon juice, 1 tablespoon of olive oil, salt and pepper.
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Brush the salmon burgers with the oil and grill them on the barbecue for about 2 minutes on both sides.
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Cut open the bread rolls and top with the cucumber-fennel salad. Put a salmon burger on it, spread some tartar sauce and garnish with a piece of rocket. Cover with a bread cap. Serve immediately.
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Nutrition
540Calories
Sodium0% DV0g
Fat49% DV32g
Protein72% DV36g
Carbs9% DV26g
Fiber0% DV0g
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