Salmon Patty Burger with Spinach and Cajun Mayo

Salmon. Spinach. Burger. Oh my...

Forgive me for being so absent lately. It's been a rough couple of weeks. Though, I realize spinach is very important. And doesn't deserve abandonment like that. #NoExcuses

This recipe is loosey goosey. The only real requirement is 1 can of salmon. So include or exclude as you wish...

You will need (roughly):

Can of salmon

tbs mayo (about)

tbs chopped onion

1/2 tsp minced garlic

2 tbs bread crumbs 

sprig of parsley - chopped

2 tsp parmesan/asiago cheese

1 egg

salt and pepper to taste

fresh baby spinach

burger brioche/bun

For the sauce:

mayo

squeeze of lemon

cajun spice to taste

pepper to taste

Lightly oil a pan and heat to medium. In a bowl, combine salmon, mayo, onion, garlic, bread crumbs, parsley, parmesan/asiago cheese, and salt and pepper to taste. Before adding the raw egg, you can taste it to see if it needs more of anything. Separate mix into two halves, pack into patties, and pan fry. For a firmer patty, use less mayo and/or beat the egg separate and pour in only half. 

Load up the bun with fresh baby spinach. This is the key ingredient here.

Whip up a small batch of the cajun mayo, spread on the bun, top off with the salmon patty...and say AHH. 

Enjoy,

A+D

Food Porn: Zucchini, Feta & Spinach Fritters

If I were Fritter King, all noble fritters would have to have spinach. 

Right now, this isn't a rule so not all fritters have spinach. But of course, only the best of the best ones do. I haven't made these fritters...but Morgan from over at Host the Toast did. And they look delicious. 

She says the fritters are more like a vehicle for the special tzatziki sauce...but I don't know about that. From the looks of it...I would say the sauce is a vehicle for fritters. 

Either way...get the recipe here from Host the Toast! 

Follow Host the Toast on Facebook, Pinterest, and Twitter. 

Tell us how it goes.

-A+D

Tip Tuesday: Grill Salmon Over Pineapple Skins

Photo courtesy of adashofcinema.com

A Dash of Cinema gives these really awesome step by step instructions on how to cut a pineapple. If you're stumped when it comes to whole pineapples -- you should check out the tutorial here. 

Once you've mastered cutting whole pineapples, however, eventually the question might arise...what to do with those leftover hides? What to do with the pineapple skins that are rough and spiky on the outside, but sweet with scrapes of pineapple meat on the inside?

Buy your whole pineapples on the same grocery shopping day that you buy salmon or any other fish to throw on the grill. Instead of using a cedar plank or grilling basket...use the pineapple skins that you would have otherwise thrown away. Grill the salmon on the fruity side, so the rough spiky side is facing the coals/gas and so instead of burning, the salmon absorbs the fruitiness of pineapple. I have yet to try this! 

Happy grilling,

A+D