Salmon makes a spectacular burger. A little bit of marinating adds a huge burst of flavour without changing its natural texture and bite. Any one of our duos will do the trick but always have a Garlic olive oil on hand to deepen the richness of your marinade. You'll need 2 to 3 fillets, half for each burger. Set aside.

In a mixing bowl add 1/2 cup Wild Dill oil and then 1/4 cup Lemon OR Cucumber white balsamic (and a splash of Garlic olive oil). Whisk until completely blended. Set aside a few tablespoons for drizzling as a burger topper.

Pour into a large ziploc bag. Place fillets in bag and very, very gently rub marinade into flesh. Place in fridge for 3 hours. Brush grill with olive oil to prevent any sticking, then heat the grill or non-stick pan to medium. Grease grill grates. Add 1 tbsp EVOO to pan for frying. 

Take fillets from fridge and bring to room temperature. Remove fillets from bag and place on cutting board. Pat dry with paper towel, removing excess marinade. Place fillet (skin side down for salmon) on grill or in pan and cook for 2 to 3 minutes, then turn carefully and grill or fry for another 2 minutes until medium rare.

Remove from grill or pan and let rest for 5 minutes. Cut in half, crosswise. Then break into 2-inch pieces before placing on bun. Layer on thinly sliced cucumber, a drizzle of Dill oil, fresh greens, aioli and a few thin radish slices. 

TIP: You can substitute freshwater rainbow trout for salmon.