Salmon Burger

Looking over the weekly ads for City Market and Safeway, I saw that City Market had silver salmon for $4.99 lb and Safeway had Coho (Red) salmon for $9.99.  Both are wild caught.  The difference between the two types of salmon is the omega-3 content and the fat content.  The higher the fat and omega-3, the redder the salmon.  So the Coho (or Red) salmon is more prized for its higher fat (and flavor).  However, the silver salmon is still a good source of omega-3s.  I really like salmon burgers but would never chop up the more expensive Coho salmon, so I bought the silver salmon and made the following recipe last night.  The recipe makes 4 burgers; Kiviok and I had the leftover two for lunch today.  I put half of the burger in a corn/whole wheat tortilla and warmed it in the microwave.  I topped it with chopped tomatoes, salad greens and drizzled low-fat sour cream on the top.  Yum!

Guiltless Salmon Burger

Created by Laura Pensiero

1 pound skinless wild salmon fillet
1 tablespoon Dijon mustard
1 tablespoon reduced-fat mayonnaise
1 tablespoon chopped fresh chives ( used the green tops of scallions)
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/3 cup sesame seeds
2 teaspoons peanut oil
4 whole wheat buns (I used Sara Lee's whole wheat sandwich thins)
4 slices tomato
1 1/2 cups baby greens

Directions

Remove and discard any bones from salmon, then cut into 1-inch pieces. In a food processor, pulse salmon just until finely chopped (do not overprocess). Transfer salmon to a medium bowl. Add mustard, mayonnaise, chives, soy sauce, sesame oil, salt, and pepper; stir to combine. Form mixture into four 3 1/2-inch patties. Generously sprinkle one side of each patty with sesame seeds.

Brush peanut oil over bottom of a large nonstick skillet to coat evenly. Place skillet over medium-high heat. Place burgers, seed side down, in skillet; cook until sesame seeds brown lightly, 2 to 3 minutes, reducing heat slightly if necessary. With a spatula, gently turn burgers over and cook just until opaque in the center, about 3 minutes.

Transfer salmon burgers to buns, and top with tomato slices and greens.

Yoga Circle - August Schedule

August 7th ~ Wendy ~ Hatha Yoga ~ a rejuvenative class focused on calming all systems of the body, great for all levels including beginners.

August 14th ~ Tomo ~ Heart Yoga ~ A Kundalini inspired breathing and asana practice. All levels are welcome. Please bring a blanket.

August 21st ~ Krystyn ~ A gentle asana practice, great for all levels including beginners.

August 28th ~ Tracye ~ Vinyasa ~ A fun, dynamic & challenging asana practice

Texas Cavier

Lately, I'm making this a lot to serve with blue corn tortilla chips or toasted pita chips -it's REALLY tasty.  However, I've made it differently every time.  So I'm giving you the basics with lots of options.  Note:  if you're looking for black-eye peas in the store, for some reason the cans are located with the canned vegetables instead of the beans....

Chop all incredients to about the size of a bean.  Corn is in season so I microwave an ear wrapped in plastic wrap for about 1 1/2 minutes, then slice it from the cob.

4 cup black-eye peas (may use half pinto beans or black beans), rinsed and drained
1 cup chopped red onion (or use about 6 green onions, thinly sliced)
1 green or red pepper, chopped
1 ear of corn (or 1 cup frozen corn)
1 small jar of pimentos, chopped (optional)
2 stalked of celery, chopped
1 tablespoon minced garlic
1/3 cup extra virgin olive oil
1/3 cup apple cider vinegar
1 tsp black pepper
1 tablespoon Cajun seasoning or 2 tsp cumin plus 1/2 tsp cayenne pepper (to taste)
1/2 tsp sugar, to balance the flavors
1/2 txp salt if needed to balance the flavors

Mix all and refrigerate overnight to blend flavors.