Dill & Caper Salmon Burgers
350g Salmon fillets
1 tsp Dijon mustard (Ensure garlic free if following Low-FODMAP)
1 tbsp dill, finely chopped
1 tsp capers, drained
1 jalapeno pepper, seeds removed – finely chopped
¼ tsp rock salt
lemon wedge to garnish
1 tsp coconut oil
Cut salmon into chunks and put a quarter into the food processor with the mustard. Pulse into a smooth paste
Add the remaining salmon and ingredients and pule too break up salmon into small chunks rather than a smooth paste.
Shape the salmon into two burgers. If the burgers are very moist, brush lightly with coconut flour
Heat a skillet over a medium heat. Add the coconut oil and fry the burgers gently for 3-5 minutes until firm and easy to flip. Turn and repeat.
Serve with a wedge of lemon