Before we get to the food, a few random thoughts to start off the day:
- The Red Sox had opening day yesterday… Baseball is Baaaaaaack!! After last year’s
seasoncollapse, it took me a while to be ready to even think about the Sox again. But now that it’s spring, I’m ready, and Fenway is calling my name (Although I’m still a little sniffly over the retirements of Tek and Wake). The Red Sox may be underdogs this season, but who doesn’t love a good underdog story, right?
- Although I’m aware that I might be the only person left on the face of the earth who watches American Idol, I can’t tell you enough how much I love Phillip Phillips (Yes, that’s really his name). He’s AMAZING. Seriously, check him out, and then tell me how right I am. That kid rocks.
- The few weeks in Boston when all of the trees start to blossom is one of my absolute favorite times of year. When Boston Common is filled with white and pink blossoms everywhere, there is almost no place I’d rather be, and right now there are more blossoming every day. Just look at this!
- It’s Easter weekend which means that there will be plenty of easter-egg hunts canceled because of rowdy parents. (Click on it, really, it’s ridiculous). I swear, what is wrong with people? If I ever have kids and I get so competitive at an Easter Egg Hunt that it gets cancelled, please put me in time out. Permanently.
And now, on to my actual post:
The other night, I made some pretty kick-ass Salmon Burgers, so even though I would love to be selfish and keep my recipe to myself, I am going to be generous and share it with all of you. This is a super easy and quick meal, great for mid-week when you don’t have much time, and healthy too!
What you’ll need*:
1 Can Wild Alaskan Salmon – I use Trader Joe’s brand
Bread Crumbs – about 2 Tbs
1/4 Large Onion, finely chopped
Salt to taste (I use Herbamare instead of salt when cooking usually)
Spices to taste: I used Trader Joe’s 21 Seasoning Salute (Yes, that’s really what it’s called). This was a recent purchase and a definite WIN!
2 Tbs Hummus – I used Spinach Artichoke Hummus**
*Note: I didn’t measure anything, so these are all estimates. That’s just how I roll. Sorry! I also usually chop up some garlic to throw in there but didn’t this time because I was feeling lazy.
**My super-secret ingredient is no longer super-secret. I used this flavor of hummus because it was all I had on hand, but I’m sure any flavor variety would do. It definitely adds a little extra flavor and some great moisture to the mix though.
What you need to do:
If you’ve never dealt with canned salmon, it can be kind of disgusting if you’re not expecting what comes out of that can. Be prepared to have to pull the spine and bones off of the fish. Yep, I told you, disgusting. It does come off very easily though, and the bones are generally so soft that even if you leave a few behind, you’ll never know the difference. I clean off all of the skin and oddly colored bits of fish as well, but you don’t have to do that if you’re not crazy like me.
Mash up all ingredients together…I don’t really care what order you put them in.
Form the patties by hand. The ingredients above will make about 5 small patties, or about 3 regular sized patties. I would suggest doubling the recipe if feeding more than 2 people, especially if you want leftovers.
Grill em up! I cook mine on the Foreman grill, but you could just as easily cook them on a regular grill, or even in a pan on the stovetop.
I served mine up over a bed of baby spinach with a sprinkling of feta, and a side of roasted broccoli/cauliflower.
Suggested add-ons: These are excellent with slivers of avocado on top, and if serving as a regular burger on a bun, avocado, lettuce, tomato, feta, and hummus all add to the flavor very well!
Do you have any other add-ons you usually put on your salmon burgers? Have you had salmon burgers before? How do you feel about baseball season starting up again, and do I have any Sox fan readers out there? Does anyone actually watch American Idol or am I really the only one?
Happy Friday everyone!