Great taste, better than a real burger. . .
–salmon fillet (size of 2 decks of cards, one-half pound)
–green onions (3 stalks, chopped)
–minced garlic (1 tablespoon, bottled)
–shredded carrot (1 small handful, fresh)
–mashed sweet potato (cooked, one-quarter cup)
–breadcrumbs (packaged, plain, one-quarter cup)
–salt and pepper
–extra virgin olive oil
1 – Place the salmon fillet in a covered baking dish. Season with salt, pepper, and extra virgin olive oil. Microwave on high for 2 and one-half minutes.
2 – Break the salmon apart (leaving off the skin), and place in a food processor. Add green onions, minced garlic, carrot, sweet potato, breadcrumbs, a beaten egg, salt and pepper to taste, and extra virgin olive oil to taste. Beat the salmon mixture carefully, adding a bit of water for better beating and better consistency.
3 – Spoon out into 4 patties. Then microwave on high for 1 and one-half minutes.
4 – Serve the salmon and veggie burgers hot.
–salmon-veggie burgers adapted from Salmon Recipe Book: Delightful Salmon Recipes Made Easy for Beginners, by Les Ilagan.
–sweet potato (5” by 3”, fresh)
–broccoli (2 heads, florets only, fresh)
–green onions (fresh, 3 stalks, chopped)
–cayenne pepper (one-half teaspoon)
–chicken bone broth (organic, one-quarter cup)
–salt and pepper
1 – Scrub the sweet potato, and pierce all around with a fork. Microwave for 5 minutes on high; then turn over and microwave for 5 minutes. Let cool about 5 minutes.
2 – Cut off broccoli florets. Chop green onion.
3 – Remove sweet potato pulp from the jacket, getting chunks in bite-sized pieces.
4 – Place broccoli in a covered baking dish. Add chicken bone broth. Place sweet potato chunks all around the broccoli. Place green onions on top. Season with cayenne pepper. Finish with a few drops of olive oil.
5 – Microwave on high for 5 minutes.
6 – Serve the broccoli dish hot, with chicken or seafood.
–recipe adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.
–salmon (size of 3 decks of cards, one-half pound)
–green curry paste
–chicken broth (non-fat, low sodium)
–milk (dairy, almond, or soy)
–sweet potato (large, fresh)
–green onions (3 stalks)
–rice sticks (one-third package, 2 handfuls)
–onion (one-half, diced finely)
–tomato sauce (one-fourth small can)
–salt and pepper
1 – Scrub the eggplant, and then pierce all around with a fork. Place on a microwaveable plate. Microwave 5 minutes on high; then turn over, and microwave for 5 minutes more on the other side. Let cool, either on the kitchen counter or in the refrigerator. When cool, rake out the pulp onto a cutting board. Cut 2 ways, and then place in a mixing bowl. Finely dice one-half onion, and place in the bowl. Add one-fourth small can of tomato sauce. Season with thyme, garlic powder, salt, pepper, and olive. Stir briskly. Keep in refrigerator until time for dinner.
2- Scrub the sweet potato, and then pierce all around with a fork. Place on a microwaveable plate. Microwave for 5 minutes on high; then turn over, and microwave for 4 minutes more on the other side. Let cool, so that you can handle the potato easily. Add 3 tablespoons of green curry paste to a small mixing bowl. Add one-fourth cup of chicken broth, and stir. Then add one-fourth cup of milk, and stir. Set aside. Cut open the cooled potato, and cut the pulp into 1-inch size pieces. Place in a covered baking dish. Place the salmon amid the potatoes, but not covering them. Season with salt and pepper. Pour the curry sauce on top of salmon and sweet potato. Sprinkle 3 stalks of chopped green onions atop the salmon. Season with a few drops of olive oil. Set aside.
3 – Place one-third package, 2 handfuls, of rice sticks in an uncovered baking dish. Add water to cover. Season with salt. Microwave on high for 10 minutes.
4 – Microwave the salmon for 7 minutes on high.
5 – Serve the eggplant appetizer as a first course. Then serve the salmon atop the rice sticks.
–salmon adapted from Top 50 Most Delicious Salmon Recipes; other recipes original.