salmon burgers

For months, maybe even years, I keep passing the seafood section in the grocery store and noticing pre-pattied salmon burgers with spinach and feta. That looks really good, I always say to myself. I should try that sometime! So finally, I decided to make tonight that time. I bought them with delight, lovingly carried them home, put them in a hot pan for a few minutes, and then slid them onto toasted buns with pesto sauce and a few spinach leaves for a wonderful crispy-on-the-outside-moist-on-the-inside pescetarian-friendly meal. I served my lovely salmon burgers with midnight broccoli and oven roasted potatoes. For the midnight broccoli, I steamed some florets for 3 minutes, then added some aminos, garlic powder, spike, and fresh grated parmesan cheese.



The potatoes were also really good (I think they were Chris's favorite part of the meal). I chopped up some organic golden potatoes, seasoned them with olive oil, salt, garlic, and rosemary, and popped them in the oven for 30 minutes. I did stir them up with a metal spatula every 10 minutes so that they wouldn't stick to the pan. They turned out really soft and flavorful, just sort of a melt-in-your-mouth delicious potatoey treat.

This seems like a good time to mention 2 of my favorite ingredients/secret weapons in the kitchen:


Bragg's Liquid Aminos


Spike gourmet seasoning

Yes, the packaging does look like it's from the 70s on both products. But they don't need to change a thing! My family has used these seasonings for years (maybe since they first came out, even) and I am happy to carry on the tradition. They're kind of in that category of funky hippie eclectic seasonings that are actually really amazing. I put aminos on approximately 70% of the dishes I make. It's sort of a lighter, milder kind of soy sauce that adds a delightful flavor to stir-frys, pasta, tofu, and more. As for Spike, it's just a really good salt/general seasoning alternative that's particularly tasty on mashed potatoes.