salmon burgers

Like I promised I did have a burger night and made the delicious salmon burgers featured on New York Times! I highly recommend those of you who enjoy eating burgers without the beef patty to try this recipe out. It's actually pretty easy to make, doesn't take too much time and is delicious. Additionally because I thought the burgers itself may not be enough and making french fries wasn't all that healthy in my mind so I made baked potato strings!!



Basically you mix the salmon, shallots, sesame oil, soy sauce, ginger, salt and pepper together. Then you shape them into paddies put them in the refrigerator for an hour.



Then after an hour you pan fry them until they are well done. Not too difficult right?



Toast your burger buns and then add some veggies on the bottom place the salmon paddy on top and then add your favorite dressing. I would recommend honey mustard or tar tar sauce!



This dish is pretty simple, grate potatoes mix it in olive oil and truffle salt and place it in the oven and bake for about 20 minutes, if you want it to be crunchier than bake for about 45 minutes. (I also added some mushrooms and cheese to top it off, but this is optional)

Sweet Potato and Spinach Soup

Sweet Potato and Spinach Soup

Ingredients:

2 tbs olive oil

1 large chopped onion

5 garlic cloves sliced

2 medium sweet potatoes, peeled and diced

1 small white potato, peeled and diced

1 bunch of spinach, rinsed and stemmed

1/4 tsp sea salt

Procedure:

1. Saute oil, onion and garlic over medium heat until golden brown for about 10min

2. Pour 6 cups of water into a soup pot and stir in the potatoes and sauteed onions and garlic, bring to boil and simmer uncovered for 40min, until potatoes are tender

3. Place the mixture (separate it in two rounds or more if needed) in a blender and mix until it turns to puree, add sea salt. After it has been mixed pour it back into the soup pot and gently heat it. Adjust and serve

Oyster Mushroom with Potatoes!

Ingredients:

5 tbs extra virgin olive oil

2 medium sized potatoes, peeled and sliced about 1 inch  

2 medium sized oyster mushroom sliced about 1 inch

1/2 tsp pepper

1/2 tsp salt

1 garlic clove chopped

1 tbs chopped parsley 

Procedure: 

1. Heat 2 tbs olive oil and garlic in a saute pan then add the potatoes, stirring for about 5 min

2. Add the remaining 3 tbs olive oil and oyster mushrooms, stirring for about 5 min

3. Mix in the pepper and salt and saute until the potatoes are well cooked

4. Sprinkle the chopped parsley as a finishing touch