Salmon Shrimp Burger (all amounts approx., that is how I cook)
8 oz Salmon
4 oz Shrimp
4 cloves garlic
1 - 2 tsp dill
1/4 tsp chipotle powder OR cayenne OR black pepper
(salt would have been good, had too much in last couple of days)
coconut oil, butter or olive oil for cooking
I used my hand chopper to finely mince each of the first 4 ingredients, dumped in bowl, added spices, mixed all together well. Divided into two piles. Saved one for later in fridge. (could have pulsed the whole thing in the food processor, but didn't feel like getting it out - should have!)
Heated a pat of butter w/ small spash of olive oil over med. high heat, plopped one pile into pan when butter was bubbly, gently patted it down into a patty about 1/2 inch thick. Flipped after a few minutes, cooked each side to nice brown. Served with capers and juice they are packed in sprinkled over top. Next time will put capers IN the burger mix. Burger held together beautifully.
Ate this for lunch with a mixed veg sauté, yummy!
Thai-Inspired Salmon and Shrimp Meatball Soup:
I made mini-meatballs (just under 1") with the rest of the salmon shrimp patty mixture, browned them in a bit of coconut oil. Removed from pan and set aside.
Then, in same pan, I wilted about 4 cups of fresh spinach with some garlic and cayenne powder in the oil,
poured in just over half a can of (TJ's Lite, all I have right now) Coconut Milk,
a splash of Nam Pla (very potent fish water, salty),
some basil and
the salmon shrimp balls or mini-patties.
Simmered it for a few minutes, then enjoyed the whole thing! Delish!
Next time I make this (and would be great with just shrimp patties if no salmon, I had some frozen wild salmon with odd texture when thawed when thawed that had to be used up), INSTEAD of meatballs, which were harder to fry, I will just make mini-patties, fry one side, flip, fry other, done, nice and quick![/FONT]