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)

Salmon with Lemon Sauce

Ingredients:

1 fresh salmon fillet

5 slices of lemon

1 cup cherry/grape tomatoes cut in half

1/2 cup pine nuts

1/2 cup fresh lemon juice

1/3 cup olive oil

2 tbs parsley

2 tsp salt

2 tsp pepper

Procedure:

1. Preheat the oven to 350 degrees

2. Mix the lemon juice, olive oil, salt, pepper and parsley in a small bowl

3. Place the salmon in a pan and pour the liquid mixture (from the small bowl) into the pan marinating the salmon in the fridge for about an hour

4. Place the lemon slices on top of the salmon and sprinkle the tomatoes and pine nuts over the salmon

5. Put the pan in the oven for about 15 minutes or until there is a golden texture