Salmon Patties with Dill Sauce


Okay, so I have been lying to ya’ll – last week I was posting from Florida! I know, I know I am a terrible human being. However, this time around in Florida I was not soaking up the rays & drinking at a bachelorette party…not even close. I was soaking up baby love & drinking aloe water (weird, but true).

One of my besties just had a baby boy (shout out to Walker!) & I wanted to take in some chill time with momma & baby boy. While I was down there we whipped up some tasty dishes, a few were stored in their freezer for later dinners but mostly all were consumed by us :). I made a batch of my coconut macaroons, she made a quinoa breakfast (post to come tomorrow) & this – salmon patties with dill sauce! Honestly, this recipe had me at dill – I love dill! It actually reminds me of my Grandma

Enough about my life & on to the main event…

  1. Preheat oven to 375degrees, set 1lb salmon on lined baking sheet, bake til flakey (~15minutes) & let cool
  2. In a skillet add 1T EVOO, 1 chopped yellow onion & 1 stalk of chopped celery – cook until softened then add 2T fresh diced parsley & remove from heat
  3. Once salmon is cool place it in a large bowl (remove skin & any bones) & flake apart with fork
  4. Add in 1/2C bread crumbs, 1 egg, 1 egg white, 2T dijon mustard & 1/2t salt and pepper – mix well & form into 6 patties
  5. Heat on stove top til each side is golden brown

Now make sure to leave time for the best part of this dish, well I think its the key player in this game – the dill sauce!

  1. Grab a small bowl & combine: 1/2C vegenaise, 2T heaping fresh dill, 1T fresh lemon juice, 1t minced garlic, 1/2t pepper & 1/4t salt – chill

To serve, I decided to place the salmon patties on top of a beautiful heirloom tomato that I snagged up at the SOWA market (this place is amazing) here in Boston on Sunday.  Then I topped it off with a large dollop of my dill sauce! Hope you enjoy!

Nutritional Info Per Patty (Makes 6): 180 calories – 9 grams of fat & carbs – 15 grams of protein
Nutritional Info Per Serving for Dill Sauce (Serves 6): 30 calories – 2 grams of fat & carbs – 1.5 protein

Continue reading for ingredient list…

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Easter Lamb Burgers with Roasted Cauliflower


HAPPY EASTER EVERYONE! We are back in my hometown enjoying family fun and last night I decided to cook an early Easter dinner. I was thinking about a fancy lamb dinner – however, I decided to turn it down a notch & grill up some lamb burgers since it was such a beautiful day! I paired the burgers with roasted cauliflower (kind of like fries, right?) – and they were amazing! Both of these will be cooked up again with only more gorgeous sunny days heading our way!

Enjoy your day with your family & loved ones – maybe even spice up your night with an Easterita!

Lamb Burger:

  1. In a large bowl blend: 3lbs ground lamb, 2/3C chopped mint, 4t paprika, 1.5t cinnamon, 1t salt & 3T EVOO – make 8 patties 
  2. Grill the patties or cook on a skillet for 4minutes on either side
  3. Meanwhile, slice 8 ciabatta buns & place in preheated broiler till golden
  4. In side bowl mix: 3C baby spinach, 1.5C crumbled feta cheese, 1 sliced red onion

Dill Sauce:

  1. Combine 2C fage 0%, 1/3C chopped dill, 3T chopped mint, 4 cloves minced garlic, juice from 1 lemon, 1/2 chopped cucumber (peeled) & add S/P to taste – stir & refrigerate

Now on to the roasted cauliflower…


Roasted Cauliflower:

  1. Preheat oven to 425degrees with both racks relatively in the middle of oven & place 2 baking sheets in oven as it heats
  2. Slice up 2 heads of cauliflower – drizzle with EVOO, S/P (as much as you want) & toss
  3. Remove baking sheets, place cauliflower on sheets & roast for 25minutes
  4. In a skillet mix: 2C torn french bread pieces (about size of raisins) & 1T EVOO – stir around till bread gets crisp (8minutes) – reserve in large bowl
  5. In the same skillet add: 4T minced garlic, 1/2t red pepper flakes 1/2C chopped golden raisins, 4T sherry vinegar (not the same as sherry cooking wine!) & 4T water – once liquid  evaporates a bit put it all in the reserved bowl
  6. Once cauliflower is fully roasted mix in to the reserved bowl

To serve, place burger on toasted bun, a dollop of the dill sauce on the buthrt, top with the spinach/feta mix & scoop a spoonful of the roasted cauliflower on the side! This meal was am Easter hit. Hope you enjoy & Happy Easter!

Nutritional Info Per Burger without Bun & Spinach Mix (Makes 8 Burgers): 380calories – 28 grams of fat – <1 carbs – 29 grams of protein
Nutritional  Info Per Dill Sauce (Serves 8): 30 calories – 0 fat – 3 carbs – 5 grams of protein
Nutritional Info Per Serving of Cauliflower (Serves 8): 100 calories – 4 grams of fat – 17 grams of carb – 2 grams of protein                         

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