On a day where I had no idea what to make for dinner, I decided to use a bunch of leftovers from the fridge. The day before, we had grilled some salmon fillets on the barbeque, and there was on leftover fillet that had been undercooked. There were also mini burger buns in the freezer from the time I made shrimp burgers, and a lot of random veggies. So I decided to make salmon burgers and a salad! It was the perfect meal to use everything up, and super easy too. I feel so accomplished when I use up all my leftover ingredients in one meal! Throwing food out makes me feel so wasteful, and i try to avoid it.
Here’s what I used for the burgers:
- 1 lb salmon, skim removed
- 1 Tbs greek yogurt
- 3 Tbs chopped fresh cilantro
- juice of 1 lime
- 1 tsp lime zest
- 1/3 cup panko bread crumbs
- 1 garlic clove, minced
- 1 jalapeño, seeds and ribs removed, minced
- 2 Tbs chopped green onion (about 2 scallions)
- 1/2 tsp kosher salt
- dash of hot sauce
- freshly cracked black pepper
- 1 Tbs vegetable oil
- 1/4 cup Greek yogurt (low fat or fat free is fine)
- 2 Tbs lime juice
- 2 Tbs chopped cilantro
- salt and pepper
- a few dashes of hot sauce
- 1 avocado
- 3 campari tomatoes
- 6 mini burger buns
Throw all the ingredients for the burgers into a food processor and blend until there are no more chunks.
Form round patties. As I’ve said before, my pet peeve is biting into a burger and getting only bread! So I always make my patties a little bigger than the bun. Set the patties aside, and mix together all the ingredients for the cilantro-lime sauce.
At this point, I decided to make my salad, so that all the cooked stuff would be made last, and served still warm. See how organized I am?! Years of university were actually useful for teaching me some time management skills! I remember having only 3hrs to complete a chemistry experiment, and having to multi-task and make smart decisions as to how to best split tasks between my lab partner and I. First year chemistry was such a loooong time ago.
Anyway, I didn’t do anything special to make this salad, just a lot of leftover veggies and fruit thrown together with a dressing and topped with almond slices and parmesan:
Then, as I grilled the salmon patties for a few minutes on each side, I buttered the buns and stuck them under the broiler for a few minutes. I learned from the shrimp burgers that a little crunch is good in the burgers, and the toasted buttery buns were perfect for this purpose.
I also added tomato…and more cilantro-lime sauce for good measure!
And voila!! Dinner is served! Now that I’m going to be a working woman soon (hopefully!!), I’m going to have to think of recipes like this to make for the weekday. The patties can be made and refrigerated (or maybe even frozen?) in advance, and I’d just have to throw together a salad and grill them for dinner. I could even prep all the salad ingredients in advance!