Okay, so we really ate these the way you would a crab cake, but they are really meant to be a burger. You know, with a bun, some mayo, lettuce, tomato... and they would have been even more delicious that way. But I didn't have the appropriate groceries in stock.
I did have a bag of organic baby yukon gold potatoes, and some broccoli, and so that's what we ate. Pretty simple. But I think I'll make these again sometime with some slider buns, some crispy romaine lettuce, some olive oil mayo and tomato slices. YUM.
1 lb skinned salmon filet, diced
1 Tbsp lemon juice
1 tsp dried tarragon
1/4 tsp celery seed
1/4 tsp fresh cracked pepper
1 tsp honey dijon mustard
2 garlic cloves, minced
1/2 cup breadcrumbs (I used panko, but I think any will do)
Mix all together, and form into 4 small patties. Saute in some warmed olive oil on med-high heat until browned, flip and brown the other side. Serve immediately.
Monday, July 9, 2012
Thursday, July 5, 2012
I brushed olive oil all around the french bread slices and delivered them to my husband, who grilled them along with the chicken.
The crostini with goat cheese and blueberries tasted like it had blueberry cream cheese, which was yummy, but not what I had expected.
What I really fell in love with was the one with goat cheese, avacado, salsa, and fresh cracked pepper. I couldn't get enough. It was so refreshing on a warm spring day. My 7 year old even loved it! My 4 year old wasn't quite as adventurous, who stuck with crostini with goat cheese, and blueberries on the side.
What do you love on crostini?