Thursday, 21 January 2010 05:52

Salmon Burgers


  • 1.5 pounds of Salmon (makes about 8 large patties)

Ask for the salmon without the bones, tail pieces, usually.

Salmon bought at the seafood counter is the best - the fresh fish really makes a difference. Have them take the skin off the salmon and cut it into 1 to 2 inch wide filets. Or if you buy the salmon in a pack, make sure you buy the tail pieces.

  • 2 Tblsp chopped cilantro
  • 1 ½ cups of Panko bread crumbs
  • ½ tsp Salt ½ tsp Fresh ground pepper
  • 2 Tblsp Hoisen sauce (in the Asian/Thai food section of the store)
  • 1 Tblsp Garlic paste
  • 1 Tblsp Ginger paste (found in the Asian/Thai section of the store)
  • 1 pack of whole grain burger buns
  • 1/2 cup mayo
  • 1 Tblsp lemon juice
  • 1 Tblsp ginger paste
  • 1 Tblsp hoisen sauce (I add more to sweeten the sauce)

In a food processor combine the salmon, cilantro, panko, salt, pepper, hoisen, garlic paste and ginger paste. Chop until the mix can form a patty, add a little more panko if it’s not forming a patty with some ease. Once processed make the patties and either put them on the grill for about 5-8 minutes or in the oven at broiler temp for 5 minutes. For the sauce, just mix all ingredients well together in a small bowl/container.

Serve with coleslaw and add large lettuce spears and tomatoes to the burgers, with the sauce….

Thursday, 21 January 2010 04:02

Crab, Mango & Avocado Salad



  • ¼ cup fresh orange juice
  • Zest from 1 orange
  • 1 Tblsp lime juice
  • 1 Tblsp honey
  • 1 Tblsp olive oil
  • 1 Tblsp water
  • ½ tsp sea salt
  • ¼ tsp cayenne pepper
  • 16 oz. canned crab meat or fresh, separated into chunks
  • 2 large mangos, peeled and diced
  • 1 small avocado, halved, pitted and sliced thin
  • ½ small red onion, sliced think
  • 1 small head of Boston lettuce, torn in bite size pieces

Dressing Preparation
Whisk all ingredients in a small bowl. Refrigerate until ready to serve salad.

Salad Preparation
Place all ingredients in large bowl. Toss with dressing.

Nutritional Information
Calories per serving: 320

* Recipe from the California Wellbeing Institute, Four Seasons

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