Salmon Burger Recipes
February 20th, 2009 by chefkevin
Hey There…
I had a request a while ago for a salmon burger recipe, so I sent along a couple. Here is what I sent out
Here are a couple different salmon burger recipes for you…
One is on my site here…
“Fresh Salmon Burgers with Tomato Tartar Sauce”
It’s a nice recipe using fresh salmon, tomato, mayo, capers, etc. Light and tasty… not that hubby will mind either way 
There are a lot of different salmon recipes on the site. Just search with “salmon” and see what you come up with.
As far as a potato style burger/patty goes, I don’t have a recipe done up, but here is the way I would “throw” them together…
Cook a couple decent sized potatoes. Mash them in a bowl. Add an equal amount of cooked salmon (or more). I like lots of fish in my fish cakes, so I’d go at least 50/50 and probably even more salmon than that.
Sauté a small onion and “some” garlic (you knew that was coming in a bit of butter and add that to your potato/salmon.
Add 2 tbsp chopped fresh dill (or 2 tsp dry), and a bit of fresh (or dry) thyme. Season with salt & pepper and mix together. It should hold together like any other fish cake. Fry as you normally would… in a bit of butter on medium until well browned.
If you’re adventurous chop/mash a few capers and mix them in. They’re really salty so be sure to reduce the salt you add accordingly.
I hope you find a place to use these…
Yours in Food & Friendship,
Chef Kevin
Posted in Foodie Ramblings..., Recipes & Repairs || 14 Comments
Miso | Benefits of Miso
February 19th, 2009 by chefkevin
Yup, it’s me again
I got a quick question after my Garlic-Miso Chicken recipe post the other day about what to use miso for. So here we go with the answer…
“Hi Kevin! Thank you for the recipe! I enjoyed it very much. I had to modify the recipe slightly…could not find rice flour. I did eventually find the Miso Paste in the organic section.
Now, what else can I use this Miso Paste in and how long will it keep in the fridge????”
My answer…
I use miso in everything from soups to gravies, even put a spoonful in hot water and drink as tea. Since it is high in sodium (1 oz contains 52% recommended daily value), I use it instead of salt in a lot of dishes. The health benefits far outweigh the sodium issues. It is so good and so good for you.
Miso contains zinc, manganese, and copper among others… minerals your body needs daily and doesn’t usually get enough, if any. In addition, a single tablespoon of miso contains 2 grams of protein for just 25 calories… very impressive.
Miso is “usually” made from soybeans, but it is also commonly made from rice or barley, and sometime wheat, but not as common. Bean or rice miso are by far the most common. It is made by treating trays of beans or rice with B12 fungus, then allowing a slow fermentation process to occur over weeks, and sometimes years. Some of the best foods in the world for your body are fermented, as is the case with miso, sauerkraut, yogurt, etc…
So what do you use it for? Like I said, I use a bit of it in a lot of dishes as salt, and get all the health and flavor benefits that go with it. That sweet, nutty, salty taste works so well in a lot of things, so play around a bit and see what you come up with
To get all the health benefits of miso fermentation, you really shouldn’t boil it after adding to a dish. Yes, the chicken I did the other night was roasted and had all the flavor, but lacked some of the nutrients. I usually adjust with a bit more miso at the end of cooking the gravy/sauce, but this time I used a bit of organic tamari sauce. You could just as easily add a bit more dark miso instead of light. I keep both in my fridge for a variety of dishes…
As far as it keeping… covered tightly in the fridge it will last “forever”. Seriously, forever! It is a fermented product and non-dairy based. I’ve found miso in my fridge after a couple years and although a bit hard it was fine, so that’s close enough to forever for me
Thanks for dropping in… and stay tuned…
Yours in Food & Friendship,
Chef Kevin
Posted in Foods That Heal || 58 Comments
Garlic-Miso Chicken
February 15th, 2009 by chefkevin
Hey there!
Just finished dinner with my brother & sister-in-law… OMG was it ever good! I did the simplest chicken dish in the world, and the flavor was outstanding! Garlic & Miso Rubbed Chicken with Sweet Potato & Apple Mash. Check this out…
Take a fresh (or totally defrosted) whole chicken. Wash & pat dry. Place in a roaster pan. Loosen the skin on the breast so you can get your fingers under it and rub fresh minced garlic all over the breast. Also, rub some on the rest of the bird (legs, etc)
Now, take a tbsp of light brown ‘miso’ paste (fermented rice or bean paste), stir in a tbsp of olive oil and rub it everywhere you can see… even on the chicken… LOL! Seriously, though… rub all the outside of the bird. Season with pepper and thyme and roast uncovered for about 45 minutes at 350F. Pour in 1/2 cup of white wine, cover and roast another 1 1/2 hours, or until it’s totally tender.
Remove the chicken to a plate or platter and cover. Pour the stock into a pan and add a couple cups of “real” chicken stock (NOT powdered stock or cubes). Bring to a simmer and carefully stir in a couple tbsp of white rice flour. Add a bit of organic tamari sauce or soy sauce for flavor & color. Is it ever good!
“Note: To get all the health benefits of miso fermentation, you really shouldn’t boil it after adding to a dish. This chicken was roasted with miso and had all the flavor, but lacked nutrients lost at high heat. I usually adjust with a bit more miso at the end of cooking the gravy/sauce, but this time I used a bit of organic tamari sauce. You could just as easily add a bit more dark miso instead of light.”
For the sweet potato… take a couple sweet potatoes or yams. Peel, dice and cook them in the microwave until tender. Meanwhile, take a chopped onion and begin to saute it in a little butter. Add two apples (peeled & diced), a clove or two of garlic, an inch of fresh ginger (minced), 1 tsp cinnamon and 1 tsp of dry sage. Season with a little salt & pepper. Saute until the apple is tender. Puree the potato & sauteed “stuff” in a food processor and place in a dish to bake for a few minutes.
What a wicked meal it was. A few glasses of wine and some fresh apple crisp for dessert (for the guests anyway) and life is good!!!
Let me know if you try it and how it works for you… we absolutely luved it
Yours in Food & Friendship,
Chef Kevin
Posted in Foodie Ramblings..., Recipes & Repairs || 33 Comments