Salmon burgers with caper and basil sauce and a fresh spinach salad
From the foundersAlexander Eriksson·Founder & CEO

Juicy homemade salmon burgers served with a creamy, tangy sauce of light crème fraîche, capers, Dijon and basil, plus fresh baby spinach.
Ingredients
2 servings
- 400 gsalmon fillet
- 2 dllight crème fraîche 13%
- 2 mskcapers
- 1 tskDijon mustard
- 1 klyftorgarlic
- 0.5 krukafresh basil
- 1 msklemon juice
- 1 mskolive oil
- 130 gBaby spinach ICA
- 2 stcarrot
- 0.5 stred onion
How to make it
- 1
Start with the sauce: finely chop the basil and capers. Finely grate the garlic clove.
- 2
Mix the light crème fraîche, capers, basil, Dijon mustard, grated garlic and a squeeze of lemon juice in a bowl. Season with salt and black pepper. Chill.
- 3
Cut the salmon fillet into smaller pieces, then chop coarsely with a heavy knife into a rough mince.
- 4
Mix the salmon with a pinch of salt, black pepper and a little finely chopped red onion. Shape into 2 large, even burgers.
- 5
Heat the olive oil in a frying pan over a medium heat. Fry the salmon burgers for about 3-4 minutes per side until nicely browned and just cooked through.
- 6
Peel the carrots and cut into fine strips or shave lengthways. Mix with the baby spinach and thin slices of the remaining red onion.
- 7
Serve the warm salmon burgers topped with the creamy caper and basil sauce alongside the fresh spinach salad.
Kitchen tips
- Chop the salmon by hand with a knife rather than in a food processor to keep its wonderfully juicy texture.
- Lightly chop the capers before stirring them into the sauce to spread their salty flavour evenly.
AI-generated content. Always verify ingredients and allergen information yourself.
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