Only I could take a 3 day trip to Paris and turn it into a novella (those who know me well will be unsurprised by this). To break up the monotony before finishing up my final Parisian post, I’ve decided to share with you secret recipes from Chez Ronni.
Not being a culinary master, I’m afraid I can’t claim credit for the invention of these recipes (yet), but if they’re good enough to make the cut, I wouldn’t want to deny others the pleasure of enjoying them too!
Since coming to London, I’ve resolved to begin experimenting with cooking in an effort to avoid Jason’s defaults of frozen dinners and dining out (a month of which has done untold quantities of damage to my figure!). With the additional perks of expanding on my culinary horizons and developing my personal cooking skills, it proves to be a worthy endeavor, and the yummy noises coming from Jason when he’s wolfing it all down is definitely encouraging.
One of the many beauties of living in a huge, cosmopolitan city is the presence of a plethora of interesting and exotic ingredients with which to make delicious (and often healthy) food. I’m hoping that most of the recipes I post won’t have such outlandish ingredients that you won’t be able to find them in your average local grocery store, but in some cases you may either need to go to an ethnic grocer (Indian, Asian, etc.) or make some gentle substitutions.
Superhealthy Salmon Burgers
(No, I didn’t make up this especially creative name.)
- 4 boneless, skinless salmon fillets (550gm or 1lb 4oz total), cut into chunks
- 2 tbsp Thai Red Curry Paste
- Thumb-sized (2 inch) piece of fresh ginger root, grated
- 1 tsp soy sauce
- 1/2 bunch fresh coriander, chopped
- 1 tsp vegetable oil (or olive oil)
- Thai Sweet Chili Sauce
- Tip the salmon into a food processor with the curry paste, ginger, soy and chopped coriander.
- Pulse until roughly minced.
- Tip out the mix and shape into burgers (6 small or 4 larger).
- Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until lightly crisp and cooked through.
Serve with sweet chilli sauce and whatever sides sound good. I used steamed rice and soy sauce sautéed vegetables (fresh baby sweetcorn, sugar snap peas, and mushrooms) which complemented the whole dish nicely.
A warning note, don’t over process the meat. I bought a new food processor/electric chopper especially to make this dish and got a bit button happy with it. In a matter of about 2 seconds flat the meat was less minced and more mushed so the burgers didn’t hold together well in the pan. Another heads up, the mixture (even with still salmon looking pieces) will be very wet from the ginger, soy sauce, and the oil in the curry paste. It’s meant to be this way and supposedly if the meat is still pretty solid the burgers should hold together fairly well.
I halved the recipe to make it for just Jason and myself, and it was still a lot of food. A nice perk to this dish is that you can mix up the meat and keep it in the fridge overnight or throughout the day until you’re ready to make the patties.
Let me know if you do anything interesting by way of sides or sauces. I’d love to try variations.
And in the event you care:
Nutrition Per Serving
292 calories, protein 29g, carbohydrate 7g, fat 17 g, saturated fat 4g, fibre 0g, sugar 6g, salt 0.83 g
The second attempt at the burgers turned out much better.
I’m not sure how they got theirs to be so light…maybe they used a different kind of oil or something. Still, mine tasted really yummy and didn’t fall apart!