Friday, 17 January 2014

Chatelaine's avocado omega salmon burger

New year and much procrastination later - FINALLY a post. I clean when I don't feel like sitting at the computer, and I blog when I don't feel like working on actual deadlines and as I have three before the end of the month, this is obviously the best time to get back into the blog (now that my kitchen is spotless post adventure).

A very kind-hearted co-worker printed out a few recipes she saw on Chatelaine's website for me that were avocado-centred because she knew how much I love fruit (vegetable? fat?).

One in particular was a must-make as it was completely clean and delicious sounding. I was pretty impressed with Chat, actually, as they rarely produce a dairy-free, grain-free, legume-free, sugar-free recipe all in one.

What I also really loved about this recipe was that it called for salmon filet which I always have in the freezer rather than canned salmon which I rarely buy. Not for fear of mercury but it seems pricey for something that is not-so-appetizing, no!? 

- 500g fresh salmon fillet (or frozen and thawed)
- 1 egg, beaten
- 1 green onion, finely chopped
- 3 tbsp flax meal (I used almond meal as I had some from making almond milk)
- 2 tbsp finely chopped fresh dill
- 1 tbsp lemon juice
- 1/2 tsp of salt
- 1/2 avocado, diced

This makes four burgers - I made half this recipe because I am a single person and wanted lunch for the next day.

Remove skin and chop salmon into 1/2 inch pieces.

or remove plastic, same thing.

I realize now this is probably bigger than 1/2 inch. I cannot judge size, distance, or time very well.

Put the salmon and rest of the ingredients except avocado (and dill, apparently, because I forgot it) into a bowl and stir.

Then gently stir in avocado.

Seriously doubting how this would turn into a burger right now.

Heat a skillet with oil on medium heat and put a half cup of the mixture (half of the whole thing if you've halved the recipe and a quarter if you're making the whole thing) into the frying pan pressing into burger-y shape. Wait 3 minutes and then flip.

three minutes later

And then you have a salmon burger! While you were doing all this, you could have also made Portobello mushroom cap buns. I should have put this part first but it's too hard to move photos around on this thing so this is where they will stay.

I learned how to roast portobello mushrooms from Nom Nom Paleo.

Preheat your oven to 400 degrees. Take off the stem and scrape out the gills.

Cut a shallow X into the top of the caps, oil each side, and season with salt. Place on a baking sheet covered with aluminum foil, top up. Then put in oven for 10 minutes (you'll be flipping them).

After 10 minutes, take them out, flip, and put in for another 10.

And then you have buns

Put it all together and you have a pretty effing healthy burger. Add whatever topping you like, I used paleo mayo and it was amazing. And very messy. Which makes it that much better.

And as a bonus: I did use only half my beaten egg and chopped green onion so with the other half, two egg whites I had left over from the mayo, and a few more egg whites, I made breakfast! I know, my genius is shocking.

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