Gold Medal Salmon Burger
1 ½ - 2 Pounds of Clean and Chopped Salmon Meat
One egg white
¼ Cup fresh Parsley
¼ Cup green onion chopped fine
3 - 4 Tablespoons corn meal
1 Teaspoon salt
1 Teaspoon Pepper
1/4 lemon
Broil height each side 8 min
Yogurt Sauce:
Mix ingredients below in separate bowl and reserve for serving.
1 cup plain yogurt (Greek Yogurt works best)
2 tablespoons lemon juice
2 tablespoons fresh dill (optional)
Salt and pepper, to taste
Salmon meat can come from salmon filets, steaks or even salmon belts which are usually the scraps sold at the fish market. Make sure the meat is clean, skin and bone free, and cut into chunks. Place 1/3 of the chunks in the food processor and blend. This will help give the burgers the ability to bind. Combine all the salmon and add the egg, parsley, green onion, salt, pepper and corn meal. Once meat mixture is well combined form about four patties and place on sheet tray of baking pan. Broil on high for about 8 min on each side. (Note - this can be also done on a stove top of grill but handle carefully to avoid them from breaking apart.)
Serve burgers on bun (find my gluten free favorite at http://www.sweetchristinesglutenfree.com) with lettuce, tomato and my yogurt sauce.
Watermelon Salad
4 Cups cubed seedless watermelon
2-3 hot peppers (optional)
Juice of one lime
2 Tablespoon white balsamic vinegar
1/2 cup chopped mint
Salt and pepper to taste
1/2 pound fresh feta cheese
In a bowl whisk together lime juice, vinegar, chopped pepper (seeded), salt and pepper. Pour moisture over watermelon. Then, add the mint and mix. Salad is topped with feta when serving. If the cheese sits in the dressing too long it will break apart and dissolve. Salad holds well in the fridge. Add feta cheese
Red, White and Blue Sangria
1 bottles of white wine (I prefer Francis Coppola Winery Rosso & Bianco Pinot Grigio)
2 Cups ginger ale or lemon lime soda
1/2 - 1 cup of vodka
2 Cups mixed berries (strawberries sliced, raspberries, blueberries all work great)
