Salmon Carrot Cauliflower Burger

curried salmon burger

Our curried salmon burger with fried green tomatoes and baked sweet potato fries

The patty itself is gluten and dairy free and is AWESOME on a bed of arugula greens. Steve and I came across this recipe when trying to find a recipe for a friend with gluten and dairy intolerances and fell in love with it ourselves. This recipe from Sprout is one of many delicious ones on her site. She also has lots of info about eating healthier and about cleanses that are both healthy and safe.

Recipe

Makes 6-8 patties.

3 carrots, peeled
1/2 head cauliflower
1/2 cup almond Flour
1 1/2 tablespoon curry powder
1 teaspoon cinnamon
2 eggs, beaten
1/2 pound salmon, cooked
1 tablespoon high heat coconut or grapeseed oil

Instructions

1. Pulse carrots and cauliflower in food processor until evenly grated.

2. Combine carrots, cauliflower, salmon, almond meal, curry, and cinnamon and stir well.

3. Heat oil in a medium saute pan on medium-high heat.

4. Form patties and cook in the pan, 8-10 minutes on the first side and 5-8 on the second side. These patties have a tendency to fall apart if handled too much, so make sure to not mess with them too much after they’ve been put in the pan.

5. Serve on a whole wheat or onion bun with fresh arugula, onion, and a dollop of lemon curry remoulade or on a bed of arugula with a simple lemon vinaigrette. We had a few green tomatoes in the garden and had gotten a few sweet potatoes in our Organics to You shipment, so we whipped up some fried green tomatoes and baked sweet potato fries.

Lemon Curry Remoulade

4 tablespoon mayo
2 teaspoon lemon juice
1/2 teaspoon curry powder
dash of paprika
1 garlic clove,minced
sea salt and pepper, to taste

Instructions

1. Combine all ingredients in a small bowl and season to taste.

 

Caramelized Brussels Sprouts with Pecans

caramelized brussels sprouts with toasted pecans

caramelized brussels sprouts with toasted pecans

My first experience with a brussels sprout was steamed with a giant spoonful of mayo….YUCK!!! No wonder it took me nearly 20 years to try brussels sprouts again. Thankfully our organics to you shipment had brussels sprouts in it last winter, so I was forced to find a recipe. And now brussels sprouts are a regular occurrence in our house and we’ve turned plenty of friends into brussels sprout fans. This is one recipe that can get the pickiest eater begging for more brussels sprouts.

Recipe

Serves 3-4 as a side dish.

1 1/2 tablespoon butter or olive oil
2 tablespoons dark brown sugar
15 brussel sprouts, sliced into thin ribbons
1/3 cup chopped, toasted pecans
1 garlic clove, minced
sea salt, to taste
dash chili pepper flakes

Instructions

1. Melt butter (or heat olive oil) in a large saute pan and add brussel sprouts and garlic. Saute until bright green then add the brown sugar, stir and let caramelize for a few minutes then toss in the toasted pecans and season with sea salt and chili pepper flakes.

Makes a great side dish for grilled salmon, steak or pork tenderloin. This would also make a great Thanksgiving or Christmas side dish…it’s delicious and it cooks so quickly!!!