This past weekend my sweet cousin, Hailey, married her love Jordan. It was a beautiful weekend filled with family, fun and lots and lots of food and beverages.
After an indulgent weekend I always like to bring it back down to earth with some light meals.
A double whammy is that it’s 9,000 degrees in Houston and something light and refreshing is the only thing that sounds appetizing.
So I decided a little salmon burger salad is just what the doctor ordered.
I’ll kick off my heels, hit the dance floor and boogie all night long!
Favorite dance song you ask?
We are family?
Don’t stop believing?
Please don’t make me pick! I love them all!
But then the slow songs hit, and it’s time to grab a beverage.
That’t just the way I roll.
However, this one may be my favorite so far.
Ingredients; makes 1 patty
3 oz wild salmon
1 tsp garlic, minced
1 tsp onion powder
1 Tablespoon lime juice
2 Tablespoons cilantro, chopped
2 Tbsp red onion, diced
1 Tablespoon bread crumb
Ginger Miso Dressing:
1 Tablespoon white miso
1 teaspoon fresh ginger, grated
1 Tablespoon rice vinegar
2 Tablespoons sesame oil
pinch of salt
2 cups mixed salad greens
Add all of the burger ingredients to a food processor and pulse until ground. It will form a ball when it’s ready; just don’t over process. Flatten into a patty. Heat your grill over medium heat and grill the salmon patty for three minutes per side. Remove from the grill and let it rest a few minutes.
For the dressing add all of the ingredients into a bowl and mix well until combined and smooth.
Toss the salad greens with the dressing and chopped salmon burger.
Oh la la enjoy!