This is my results of trying the Salmon Dill Burgers from Elana Amsterdam’s cookbook. I halved her recipe to start with, since I was the only one eating. I also didn’t add dill or lemon zest as called for in her recipe. I don’t like those two flavors and I have tried to give them a chance in recipes over the years and end up ruining the food they were put into. So unless I’m making some kind of lemon pie thing, no lemon zest. And dill is for pickles! 🙂
When the burgers wouldn’t stay together, I just began cooking the food as if it were scrambled eggs or something similar. They were very tasty, and it was a quick way to make salmon. She recommends to cube the salmon into 1/4″ cubes, now I realize I cut 1/2″ cubes. No wonder they didn’t stick together.
Salmon Cubes – serves 2
- 8 ounces salmon, cubed
- 1/4 cup almond flour
- 1 medium egg
- 1/2 teaspoon sea salt
- 1-2 Tablespoons butter
Scrambled egg. Place all four ingredients into a small bowl. Melt butter in a skillet just below medium heat. Dump the contents of the small bowl into the hot skillet. Allow to sit for a minute or two until browned, then turn over to cook on the other side.
I think next time I’ll put the salmon into the food processor and grind it a bit to make the cubes smaller, (or maybe just try 1/4″) and maybe I’ll be able to form them into patties.
I had leftover Faux-tatoes and Butternut Squash Puree. See my butter floating on top of the Faux-tatoes? Mmmmmm!! Delish!
This was a very delicious meal, and I was actually feeling like I should have stopped about halfway through everything on the plate. The salmon you see in the photo was half the recipe, the other half is in the fridge for leftovers.