Hamburger di salmone

Hamburger di salmone

This salmon burger recipe is an original, quick and easy alternative to the classic meaty hamburger. You can serve it with a fresh salad, French fries, or boiled potatoes, but you can also have it in the hamburger style. If you refrain from adding mayonnaise and other calorie-rich dressings, you have a tasty and healthy dinner at your fingertips. Some are already calling salmon a super food, and this fish undoubtedly has deserved its reputation as a healthy food, and not only because of its unusual omega-3 fatty acid content. Intake of salmon has been connected to a decreased risk of numerous cardiovascular problems, such as heart attack, stroke, and high blood pressure. Salmon contains particularly high levels of vitamin D and selenium, which is also associated with prevention of certain types of cancer. It also contains high levels of DHA (decosahexaenoic acid) which is the main structural fatty acid in the central nervous system and retina. Feeding salmon to preschool children also aids in the prevention of ADHD and can even boost academic performance. If that’s not enough to convince you, this might: The omega-3s found in salmon lock moisture into skin cells, encouraging the production of strong collagen and elastin fibers, which contribute to more youthful looking skin.

Ingredients: 

500 gr/ 1.1 lb salmon fillet

1 onion, chopped

dill, chopped

2-4 dry chilies (optional)

salt and pepper to taste

2 eggs

2 tbsp breadcrumbs

olive oil for frying

Hamburger di salmone

Instructions: 

Chop the salmon fillets into very small cubes. Put the cubes in a bowl, and add the chopped onions, dill and chili. Season with salt and pepper. Add the eggs and the breadcrumbs, and mix thoroughly.

Shape the mixture into salmon burgers. Fry each burger for a couple of minutes on each side until golden brown.  Serve immediately.

Pea Soup

Pea Soup

Many cookbooks contain a recipe or two for a pea soup. Known all over the world, people have been eating this soup since antiquity. There are even literary references to vendors selling hot pea soup in the streets of Athens, and Greek and Romans alike were cultivating peas ca. 500 to 400 BC. This innovative, super fast and easy recipe takes a bold new look at this old favorite and dusts off some of those old cobwebs. This time around the peas are partnered with creamy avocado and served with the legendary Tabasco hot pepper sauce. Because avocado is prone to enzymatic browning, i.e. turns quickly brown after it has been exposed to air, it is important to remember to drizzle some lemon or lime juice over the avocados right after they are peeled. When it comes to the nutritional value of the avocado, it contains several types of fats, and high intake has been shown  to lower blood cholesterol levels.

Ingredients: 

2 avocados

zest of 1/2 lime

1-2 tbsp lime juice

5-10 dl/ 2-4 cups vegetable stock

300-400 gr frozen peas

ca. 10  drops of Tabasco

pinch of salt

chives to garnish

Instructions: 

Halve the avocados, peel them, remove the pits and slice the avocado meat into smaller pieces. Grate some lime zest, and the halve the lime, too. Combine the avocado slices with the lime zest and juice in a pot, and pour in the vegetable stock. Bring it to a boil and add the frozen peas. Let the soup simmer for 10 minutes. Puree the soup in small patches in a blender until smooth and transfer to another pot. Check the taste and season with salt and Tabasco. Garnish with chives. You can also drizzle some olive oil over the soup.

Pea Soup