Category Archives: Salads

Salmon Burgers with Lemon Risotto

I always love a good burger in the summertime!  There is just something about firing up the grill and flipping a couple patties.  It reminds me of summer cookouts and tailgating with my friends.  One of the great things about burgers is that they are so versatile.  You can use just about any meat and stuff them with whatever your heart desires.  Personally, I’m going through a bit of a seafood phase.  I’ve never actually cooked seafood before, more specifically fish, so I thought I would start with a nice salmon burger.  I’m very pleased with the recipe I found on the internet.  It’s quick, simple and delicious.  Here is the link for Kalyn’s Kitchen “Grilled Fresh Salmon Burgers with Caper Mayonnaise“.  I made a few minor alterations to Kalyn’s recipe:

1.  I replaced the whole wheat breadcrumbs with gluten free breadcrumbs.

2.   I used scallions in place of the chives.

3.  I did not have Sriracha sauce so I substituted it with Frank’s Hot Sauce.

I was able to get about 4 large patties and 2 small patties out of the ground salmon mixture.  I also experimented with the caper mayonnaise and it turned out to be delicious.  I would highly recommend trying it with the salmon burgers.  My only thought is that the saltiness of the capers may be too overwhelming for some people, and next time I think I will put the caper mayonnaise through a food processor so the capers get pureed and more evenly distributed throughout the mayonnaise.

Now, you absolutely cannot have a barbecue without sides.  Potato salad, mashed potatoes, corn, you name it!  And since I was experimenting with the salmon burgers, I decided I may as well continue my experimentation further.  My first thought was what is a good accompaniment for salmon?  I instantly thought of lemon.  I did a little more research on the web, googling salmon and lemon, and I found quite an array of recipes for lemon salmon risotto.  Well I already had the salmon, so I went with the lemon risotto.  Before this occasion, I had never made risotto.  The task seemed daunting and too time consuming.  I am so happy that I rose to the challenge because my lemon risotto turned out beautifully.  It was citrusy and cheesy and everything that I had hoped for.  I used this “Lemon Rosemary Risotto” recipe from  Again, I made a few alterations to make the risotto my own:

1.  I used Arborio rice instead of Carnaroli.

2.  I completely forgot the rosemary when I was grocery shopping so I just left that out, and it did not affect the recipe.

3.  I cooked the rice on a lower heat for about 25-30 minutes instead of 18.  It took a little longer for the rice to reach the creamy, risottoesque consistency.  Also, I ran out of vegetable stock so I had to used a little bit of hot water to finish the stirring process.

I am so excited to make risotto again and experiment with different “add-ins” so to speak.  This recipe could probably serve 6-8 people.  Next time, I would love to try the lemon risotto with a simple, grilled salmon filet.  The salmon burger with the caper mayonnaise and the cheesy, lemon risotto was a little rich together for my taste!  However, they were both very delicious experiments.  I especially love the salmon burger because it is such a great way to introduce seafood into your diet.  Fish is so healthy when it is eaten the right way.  If you don’t care for fish or other seafood, try this burger recipe and it might just grow on you.



Confession time, I absolutely love leftovers.  You know food is really good when you are excited to eat it the next day and the next.  Well here is one idea of how you can spruce up your leftover salmon burgers: PUT IT IN A SALAD!  For dinner I made a fresh salmon chopped salad.  This was a last minute idea, so I was happy to find an abundance of ingredients in my refrigerator that go great in a salad with salmon.

  1. Iceberg and spinach lettuce
  2. Red onion
  3. Tomato
  4. Avocado
  5. One salmon patty

For the dressing, I just used leftover caper mayonnaise.  It went really well with the avocado and red onion flavors.

On a side note, my mom has this awesome bowl for making chopped salads.  You literally put everything into the bowl and use a cutting tool that resembles a pizza cutter to chop everything together.  This is a lot less work than chopping everything by hand.  I will try and find out where she bought it from.

For breakfast tomorrow, I think I will try eggs benedict with salmon.  Bon appetit!


Pasta Salad

Pasta Salad is a great way to use up leftovers!  It takes a matter of minutes to assemble, and this is a fun activity that kids can help with.  For this colorful dish I tossed together:

  • Vegetable based, elbow macaroni
  • Leftover chicken, diced
  • Diced tomatoes
  • Diced cucumbers
  • Feta cheese
  • Olive oil
  • Balsamic vinaigrette
  • Salt and pepper to taste

Potato Salad

(see Veggie Pizza for picture)

This is one of those guess and check recipes.  I looked up a bunch of different potato salad recipes on the internet and then I went from there.


  • Red potatoes, cooked
  • Mayonnaise
  • Dijon Mustard
  • Relish
  • Champagne or white wine vinegar
  • Salt
  • Pepper

Cube the precooked red potatoes and put them in a large mixing bowl.  I bought a huge bag from Walmart, but I only used about 6-8 for this recipe.  Add your mayonnaise, mustard and relish and mix.  I used a 3:1:1 ratio because I love mayo.  Next, TASTE TIME!  The key to this guess and check thing is to taste your concoction as you go.  If you are satisfied with the flavor go ahead and add the vinegar, salt, and pepper to taste.

I strongly advise you to let the salad chill in the refrigerator for a few hours before you eat it.  This way it gets nice and cold and the flavors can meld together.