Grilled Salmon Burgers with Avacado Salsa

I found this recipe on laughingspatula.com, and immediately wanted to give it a try.  My entire family loves salmon, and since I am currently eating an anti-inflammatory diet I was looking for something that was gluten free, dairy free, sugar free, and soy free.  This turned out delicious!

What you need for the salmon burgers:

1 pound salmon fillet, de-skinned and cut into small pieces (do not use food processor, that will make them too mushy)

1/2 cup panko crumbs, for a binder (I used more than 1/2 cup because my salmon patty mixture was still too moist to hold together when I used only 1/2 cup.  I also found gluten free Italian bread crumbs instead of traditional panko)

1 egg

2 green onions, chopped

1/2 a pablano pepper seeded and chopped fine (this is a mild pepper and I used it with trepidation, but everyone loved the taste!  You will use the other half of the pepper in the avacado salsa)

the juice from half a fresh lemon, squeezed over mixture

1/2 tsp salt

1/4 tsp pepper

What you will need for the avacado salsa:

1 large ripe avacado, seeded, peeled, and chopped (or two small ones)

the other half of the pablano pepper, chopped

2 green onions, chopped

juice from the other half of the fresh lemon

1/4 tsp salt

1/4 tsp pepper

What to do:

Mix all the ingredients for the salmon burgers together in a bowl.  Check the consistency.  If too moist add more panko crumbs.

Form the mixture into patties.

Grill or fry over medium heat.  These cook really quickly, so be sure you don't over cook.  Just 3-5 minutes per side is all you need!

While the patties are frying or grilling, mix up all the salsa ingredients in a medium sized bowl.

Serve the patties "naked" (as I did) or inside a bun.  The avacado salsa is meant to be served on top of the patties, and acts as a condiment if you also use a bun.  This prevents the burgers from being too dry.  I served my salsa on  the side.  It was super yummy!  This recipe was loved by all, and I will definitely be making again!

Linguine in Clam Sauce

This is a yummy recipe my family has enjoyed for a long time, from the cookbook The Gradual Vegetarian by Lisa Tracy. Easy to prepare, and takes about the same time as spaghetti, but with a delightful clam and garlic flavor! The original recipe as listed below serves 2 very generously. I add slightly more of everything for our family and we usually even have leftovers for one lunch the next day.

Linguine in Clam Sauce

2 T olive oil
1 can chopped clams (I use 3 cans for our family of 7)
2 garlic cloves, minced
Large pinch of oregano
1 T fresh chopped parsley (I usually don't have fresh so I use dried)
2 T lemon juice (whenever I don't have this ingredient I just leave out and it still turns out great!)
1 T yogurt (I add a bit more since I am using more clams and more clam juice)
1/2 pound linguine noodles, cooked
1 T butter (I usually leave out this step)
Grated Parmesan cheese

Heat oil in a skillet. Drain clams and reserve liquid. Saute garlic in olive oil for one minute. Add clams, oregano, and parsley. Saute for one minute more. Add lemon juice and juice from clams. Simmer for a few minutes and then add yogurt. Stir in and remove pan from heat.

After linguine noodles are cooked, toss with butter. Serve topped with clam sauce and parmesan cheese.

Our whole family loves this and it's a nice variation on an Italian dinner!

Salmon Fillets in Orange-Honey Marinade

After several days of eating vegetarian, I sensed it was time to feed my family some meat. Checking the freezer I found salmon fillets purchased pre-layoff, and we all love salmon! This recipe is one we have used for years, and is from an old "Kingsford - Great Barbeques" cookbook ~ you know, "Kingsford" as in Kingsford charcoal for grilling? It looks more impressive if the photo is not blurry and if the salmon fillets or steaks are grilled or broiled. But my broiler is currently not working so these were baked and the flavor is still absolutely fantastic!


1/3 cup orange juice
1/3 cup soy sauce
3 T oil (I use EVOO)
3 T ketchup
1 T honey
1/2 tsp ground ginger
1 clove garlic, sliced or mashed in your garlic press
4 large salmon steaks, or 8 smaller salmon fillets

In shallow glass dish (I use a 9x13 casserole) combine all ingredients except salmon. When well stirred, add salmon, turning to coat both sides with marinade. At this point the original recipe calls for covering and refrigerating for one hour before cooking. I have done this but then feel questionable about using the marinade that the raw fish have been sitting in and it is SO good you just don't want to waste it! So what I usually do is to bake or grill immediately. The flavor is sooooo good! If I serve this with rice, my family will often pour some of the salmon marinade (after cooking) on top of their rice.

Here are the salmon fillets about to go in the oven.

I bake at 350 for 20 minutes per side. When broiling I usually broil about 5 minutes per side and then check. We haven't grilled these since last summer so I don't remember the grilling time per side. This recipe is so flavorful without being overpowering, it is how I introduced salmon to each of our children when they were 1 or 2 and they all love it! In fact, we got a kick out of the fact that when our daughter turned 9, her requested birthday dinner menu was salmon, baked potatoes, and tossed green salad.

Herb Crusted Tilapia with Artichoke

Tilapia is not normally an inexpensive dinner meal, but our whole family loves tilapia and a local store had it on sale last week. Plus I was anxious to try this new recipe my husband found in the newspaper. :-) It was absolutely delicious! Even if your family only *likes* fish, I encourage you to try this!

Preheat oven to 425. Place 1 T butter in a casserole pan and place in oven until butter is melted. Remove pan from oven (leave oven on) and pour melted butter into a small dish. Place fish in casserole pan and turn to coat both sides lightly with the melted butter residue that is still in the pan. Spread the tops of each fillet with artichoke dip. Sprinkle each one with Pepperidge Farm Herb Stuffing Mix (original recipe called for Panko, but if you're me you use Peppridge farm herb stuffing mix for everything. But it MUST be that brand and that type!!) and then drizzle with the melted butter that you poured off into a small dish. Bake 15 to 20 minutes or until fish is flaky.