A heavenly match of grilled salmon with a creamy sauce, featuring flavour notes of lemon and dill.
4 (4 oz/ 113 g) skinless salmon fillets
1 tbsp olive oil
8 lettuce leaves
4 whole-wheat buns
1⁄2 cup chopped cucumber
- Brush salmon with oil, then sprinkle Salmon Rub overtop. Season with Sea Salt and Pepper. Grill on the barbecue over medium heat for 10 minutes, until cooked through. Flip half-way through cooking.
- For sauce, stir Lemon Dilly Dip with cucumber.
- To assemble, spread Lemon Dilly sauce over bottom half of buns. Top with lettuce, then salmon. Cover with top bun halves and serve.