With this hot summer, we were always looking for something fresh that didn’t require the oven or standing over a hot stove. We were in the mood for burgers, but we wanted something different.  So we tried something new. And it was delicious!

Prepping the ingredients – 

Prep all the ingredients – I started with real, fresh salmon fillets – not frozen (although frozen will work just fine). I’m not a fan of canned salmon and this way I controlled what goes in and the freshness really comes through in the finished dish.

Make the Sauce first –

Mix together all the ingredients for the sauce and add sea salt and lemon pepper to taste. Cover and refrigerate. You can make it up to a day ahead.

Making the burgers from fresh salmon – 

Now for the burgers –

Using fresh salmon ^[1] fillets, de-bone and remove the skin from each piece, then cut it into small pieces.

Run 2-3 pieces of a rustic bread though the food processor fitted with a blade. This will make the bread crumbs.

Measure out the spices and chop the green onion.

Gently beat the egg.

Place the fresh salmon in a large bowl with the other ingredients. Mix with your hands, squeezing gently to make sure the egg is mixed in well. Form into two patties.

Heat the oil to medium high in a heavy skillet. Smash the garlic clove with the back of a knife and put it in the oil, leaving it there until it’s golden. Remove it from the oil. The garlic will help slightly flavor the oil.

Carefully place the patties in the hot oil and cook on medium heat, turning once – about 7-8 minutes on each side. Make sure the center is cooked and the sides are golden brown.

Serve the burgers on toasted buns with lettuce, tomatoes and some red onion.

Top with the sauce and put a lemon wedge on the side.

© Copyright 2022 The Lazy Gastronome

 

I’d love to hear your thoughts – please leave me a comment!

 

Are you bored with the same old salads, fruit, and ice cream all summer? If so, you aren’t alone. Most people get tired of eating the same things over and over. But there’s no need to get bored with your diet during this beautiful time of year! Instead, check out these four delicious summer recipe ideas to spice up your diet this season.

BBQ Chicken and Mango Skewers

This recipe is for you if you’re in the mood for some delicious BBQ chicken that’s also low in carbs ^[6]. Regular BBQ chicken has tons of bread crumbs on it, bringing the carb count to sky-high levels. This BBQ chicken is perfect for those on a low-carb diet as it is entirely carb-free and full of protein, vitamins, and minerals.

You’ll only need a few ingredients to make a tasty low-carb BBQ chicken, including chicken breasts, olive oil, BBQ sauce, and salt and pepper.

To make this, simply cut the chicken breasts into cubes, put them in a bowl, and mix them with the BBQ sauce and some salt and pepper to taste. Then, put the chicken onto skewers and place them on a grill for about 10-15 minutes, occasionally turning them until fully cooked.

You can serve the BBQ chicken skewers with sliced mango for the perfect summer meal!

Grilled Salmon with Mango Salsa

A delicious BBQ salmon with mango salsa is a great way to get some heart-healthy seafood into your diet ^[7] while enjoying the summer weather. Salmon is an incredibly healthy fish, full of vitamins and minerals, including vitamins A, B-12, and D, zinc, selenium, and marine fat (aka omega-3 fatty acids). Making this healthy salmon recipe is easy and can be done on an outdoor grill or inside a grill pan.

First, make the mango salsa by combining chopped mango, diced red pepper, chopped red onion, and chopped cilantro in a bowl. Then, grill the salmon for about 10-12 minutes until fully cooked through, turning once.

Finally, top the grilled salmon with the mango salsa and enjoy! This incredibly delicious tropical treat is easy to make and perfect for summertime!

Lobster Bisque

Lobster bisque is a creamy, decadent, and delicious soup that you can prepare in several ways. It is usually a more complex recipe, but it is the perfect meal for summer when you feel like indulging in more gourmet food. You can prepare a restaurant-quality meal by making this lobster bisque recipe ^[8]. 

You’ll first have to thaw the frozen lobster tails, boil them, and then cook them and remove the meat from the shells.  Then you can make the broth and the bisque, and serve with a slice of bread to finish!

Frozen Fruit Bowls with Creamy Topping

These frozen fruit bowls are a refreshing and delicious treat for hot summer days. They are also packed with nutritional value ^[9], as they are full of vitamins and minerals.

To make these frozen fruit bowls, cut up a variety of fruits. Thing like grapes, strawberries, blueberries, raspberries, cherries, kiwi, and bananas. Put them into the freezer overnight.

While the fruits are freezing, make the creamy topping by combining cream cheese, vanilla extract, and honey in a bowl. Once the fruits have frozen, take them out of the freezer, top them with the creamy topping, and enjoy!

These bowls are incredibly easy to make and great to cool down on a hot summer day. They’re also very healthy as they are packed with vitamins and minerals and low in fat and calories. Perfect for those who want a guilt-free treat!

We used to enjoy having a Sunday brunch. It was a way to kiss the weekend and prepare for the work week ahead. We are both retired now and we have brunch any day of the week!

This dish is easy and delicious. It’s an easy frittata with capers inside, topped with a cream cheese spread and delicious smoked salmon ^[13]. Served with greens and avocado – a delicious meal! There will be no leftovers.

Here’s How to Do it:

First, put the eggs, 1 Tablespoon of the whipped cream cheese, and a pinch of garlic salt into a large bowl and whisk until everything is fully incorporated. You can use a blender or emersion blender. I used a hand whisk. Next, gently stir in the capers.

Rub some oil in the bottom of a heavy casserole dish.

Pour the egg mixture in and bake at 350° for about 20 to 30 minutes.

The eggs will rise a little and get lightly browned on top as they cook. Poke it in the middle with a pick to test for doneness. If it’s done, the pick will come out clean when it’s done.

While it’s cooking, rub the greens with the oil and vinegar. I use my fingers and gently massage it.

Remove the frittata from the oven and let it cool 3 or 4 minutes.

While it’s cooling, mix the remaining whipped cream cheese with the cream and spread it over the top,

then add the salmon.

Finally, place some greens on the plate and top with a piece of frittata.

Add a little avocado and serve –  It’s brunch! I also used a little black lava finishing salt for flavor and presentation.

© Copyright 2022 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

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I saw this dish on a menu years ago. It didn’t describe it, only that it was “glazed with mojito flavors and grilled”. Hmmm. I’ve been mulling this idea in my head and one day decided to do it. I love a mojito on hot summer day…

It was delicious! A cold mojito, ah, salad on the side and this is a fabulous summer supper.

Here’s How to Do it:

Gently pat the salmon dry and place in a deep container. If you start with frozen fillets, lay them on dry towels for a few minutes to absorb and excess moisture from freezing.

Crack some salt and pepper on both sides

Now make the glaze.

Squeeze the juice from the limes using a citrus press. They are really easy to use and all the seeds stay in the cup. Give the limes a hard roll on the counter to soften the inside and make it easier to get all the juices out. Press them right into a small sauce pan. Turn heat on to low.

Add two or three whole sprigs of mint ^[18].

Any kind of mint works, but I used peppermint. I like the flavor of it best. Let it simmer in the juice for about 5 minutes.

Don’t turn it up too high or it will evaporate!

Next, drizzle the honey into the pan.

When it is totally dissolved, add the butter and the rum. Now just simmer until it starts to thicken. Cooking will remove the alcohol from the sauce.

Once the sauce is thickened and the flavors are all well blended, pour it over the salmon. Lay it skin side up first.

Let it sit for about 10 minutes, then turn it and leave it another 5 minutes. Meanwhile – start that grill!

Grillin’ it!

Light the grill and set it on high. If you’re using charcoal or wood, get those coals glowing red!

Lay the salmon skin side down first. Baste the fish with the sauce and put the lid down, but don’t leave! Stick around to make sure there is no flare up of the sauce.

Give it about five minutes, baste it again, then carefully flip it. The skin will likely stick to the grill, just scrape it off. If it stays on the salmon, great – especially if it’s crisp! Again, cook for about five minutes then gently turn it again.

Baste the top again with a little more sauce and check for doneness. Depending on how thick the salmon is, cooking time will vary. Give it a push on the top in the middle. You can feel the firmness. It should be firm but still have a little give. If it’s a little pink in the middle, it’s fine (better than sushi!). In any case, give it about 1 or 2 minutes more with the lid down to caramelize the glaze.

Remove from the grill and serve it with just a little more sauce on the top. It is wonderful!

Put the remaining sauce back into the sauce pan and bring to a boil. (This is a good time to make the salad). Stirring often, heat for about 3 to 5 minutes to thicken. Spoon over the fish.

© Copyright 2021 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

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So did you try the salmon piccata ^[1]? Did you have leftovers? I don’t know about you, but I don’t like reheated fish. It’s nasty. And we had a lot of leftovers – I made enough for a houseful and there’s just two of us! Ooops. Now what do I do with all this left over salmon? Make a salad!

This salad is made like a tuna salad with just a little variation. You can do it with any kind fish, I just happened to have leftover salmon piccata!

Here’s How to Transform Leftover Salmon:

This recipes uses specific ingredients, but you can substitute any kinds of cooked fish and any extra ingredients that you like. If you make tuna salad sandwiches, you can make it exactly like that. It’s an easy and versatile way to use those leftovers.

Flake the cooked salmon into a bowl. Mix the yogurt, mayonnaise and salmon together with a fork. Add salt and lemon pepper to taste.

Stir in the capers. (This is where you’d stir in other things you like, like green onions, celery, minced pickles – all great to add to the salad.)

When it’s mixed well, set it aside to make the green salad. Lettuce, tomato and avocado with some chopped arugula are perfect with this

Top the greens with a scoop of salmon salad.

Drizzle with some ranch dressing

and top with some french fried onions.

Now dig  your fork in and taste the goodness. You’ll be making extra every time you cook fish – just for the salad!

© Copyright 2021 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!