Big hugs and kisses to all my little summery bunnies out there and welcome to another entry here in the Fat Glam Kitchen!
Today is the third installment of my local-produce-centered recipe posts. I’ve already made something sweet and spicy- now it is time for something savory! Not only am I using local produce today, I’m also using local fish; fresh-caught Atlantic Salmon from Miramichi.
I had considered making a simple grilled fillet , but after finding a fantastic brand of gluten-free buns and with Nick and I acquiring a little table-top charcoal BBQ I had one thing and one thing only on my mind….
What goes best with a summery BBQ’d burger ? Potato salad! However, as always here in the Fat Glam Kitchen, we had to add some flair to a much-loved classic by throwing in some fresh dill, fresh local green beans, local red onion and feta.
Lets get started!
Fresh Atlantic Salmon Burgers with Quinoa and Fresh Chives (Gluten Free).
What you need:
-1 pound fresh Atlantic salmon fillets
- 1 cup cooked quinoa
-1 bunch fresh chives (Mine are from my urban herb garden!)
-3 cloves garlic, minced
-2 tsp ground cayenne pepper
-1/3rd cup ricebread crumbs
-1 tsp mustard powder
-cracked black pepper
-2 tsp lemon juice
-gluten-free buns ( I used Udi’s
. They are unbelievable!!)
What to do:
-Skin and cube your salmon, and add to a food processor.
-Whirl until finely chopped.
-In large bowl, combine chopped salmon, spices, cooked quinoa, bread crumbs, chopped chives and garlic. Stir well.
-Form into patties about 1 1/2 inches thick.
-Carefully transfer burgers onto a well-greased grill and cook for about 20 minutes, flipping half way through.
-Decorate burger to taste ( I used a spicy mustard, sliced tomato and pickles)
I’m so in love with everything from Udi’s Gluten Free Foods
. Their sandwhich bread is light fluffy and moist, and their hot dog and hamburger buns taste like regular buns! I am so thankful for their existence!
Onto the side dish!
Red Potato and Green Bean Salad with Fresh Dill and Feta (Gluten Free)
What you need:
- 1 medium red potatoes, well-washed and cut into cubes
-1 pound fresh green beans, tips removed and cut in half
-1/3rd finely chopped red onion
For the dressing:
-1/3rd a cup gluten-free mayonnaise
-1 bunch fresh dill, chopped
-1/3rd cup crumbled feta cheese
-2 tsbp olive oil
-Cracked black pepper
-1 tbsp lemon juice
-fresh grated paremessan to garnish (optional)
What to do:
-Bring a large pot of water to boil and cook cubed red potatoes for about 15 minutes .
-With about 5 minutes remaining, add your green beans. Once green beans reach a bright green color, remove from heat, drain and immediately put potatoes and green beans into an ice-water bath. This will stop the veggies from getting soggy! Let sit for about 10 minutes, drain and dump into a large bowl.
- Add chopped red onion and toss.
-For the dressing, combine mayo, lemon juice, olive oil, finely minced garlic, finely chopped dill, cracked black pepper and stir well. Add feta cheese, and pour over salad.
-Toss well, serve and enjoy!
Another successful and delicious meal using local ingredients!
Give it a try and let me know how you like it!!
Check back soon bunnies, I have one more recipe ready to share using yummy local produce. Vegetarians and salad-lovers, you’ll want to check it out!
Yours always in food, glamour and sassy fatness,