Today I found myself doing two things I never thought I would do at the same time. I was drinking a beer and painting an oar. I'll let that sink in for a moment.
For some people that may be a common thing. Especially if you are the first mate of a boat or work at a yacht club perhaps. But I am neither of those things. I tend to think things like that happen to me a lot. Doing two things at once that I never thought would happen.
Maybe other things will happen that I never thought would happen, which it is an exciting thought. Like having a glass a wine in a hot air balloon or playing the banjo while sitting in a parking lot of an amusement park.
I am content with the idea of weird happenings happening to my life. I prefer weird happenings over the normal. Anyone can have normal, I'll take the unusual.
I don't think there is anything quite unusual about these slider but I do think they are very exciting. And by exciting I mean delicious. I had one of those moments where you say to yourself, "You did good."
I keep having these no recipe recipe moments lately in my kitchen. I enjoy salmon very much and tend to cook my salmon in its purest form. However, today I decided in the spirit of summer I would make a salmon burger. I have seen spinach and feta burgers before but have never made one so I decided to go for it and was please with how they turned out.
1 pound skinless salmon filet, cut into chunks
1 heaping cup fresh spinach
1/3 cup crumbled feta cheese
4 large garlic cloves, minced
juice of one lemon
1/4 cup panko breadcrumbs
1 Tbls olive oil
2 tsp chopped fresh dill
1 tsp dried oregano
1/2 tsp ground cayenne pepper
1/2 tsp onion powder
salt/pepper
Pulse in a food processor the salmon, spinach, garlic, dill, oregano, cayenne, onion powder, olive oil and salt/pepper. Make sure to pulse the mixture to coarsely grind and not turn the mixture into mush.
Remove the contents of the food processor to a bowl. Squeeze the juice of one lemon over the mixture and then add the feta and panko breadcrumbs. Mix with your hands or a spatula until combined.
Form about 12 small sliders with your hands. Heat a grill or non-stick skillet to about medium heat. Cook the burgers for approximately 3 minutes on each side.
Assemble your burgers on freshly sliced slider rolls (toasted is my preference) on a bead of fresh spinach and top with sliced avocado and red onion. Or some freshly made yogurt-dill sauce would also be great.
Please also enjoy with a beer or your favorite Californian Rose wine.
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