Salmon Burgers, Broccoli Soup, and Jicama-Sw. Potato Fries

Ok tonight i had to pull out the stops, because my mother-in-law is here and I cooked. I made homemade salmon burgers, with. Some broccoli soup, and a side of jicama and sweet potato fries. here's how to do it.

Start with the soup, because the longer it simmers the better it tastes. In a large pot, brown some chopped garlic and onion (with some seasoning, like pepper and cayenne) in olive oil. Once brown, add chopped broccoli, about 2-3 medium sized broccoli crowns per person you are feeding. Add 2-3 cups of water or vegetable broth. Cook until the broccoli is soft, it can be easily mashed with a fork. Once it can be ashes, remove it form the heat and blend it. Once al the broccoli is blended place back in the original pot, stir very well and add any additional seasoning you might like. Serve topped with some fresh chopped spring onions and pine nuts. I make my topping a little nice by mixing the spring onions and pines nuts in olive oil with fresh ground black pepper.

Now, preheat the oven to 400 degrees F. Slice one large sweet potato and one jicama into think fries. Lightly coat with olive oil and season to. Your liking. I used garlic powder and pepper. Bake in the oven for about 30-45 minutes, or until crispy on the outside. Turn a few times while cooking. i tend to flip and push mine around about every 120 minutes.

Salmon burgers. Ok this was fun. In. Food processor, or a Magic Bullet (which is what I use) blend 6 ounces of wild caught skinless salmon fillet with a squeeze of fresh lemon juice and one free range wild fed egg. Then blend the rest of the salmon by itself (without egg or lemon). I used 1.5 pounds of salmon. Mix all the ground salmon together and make into Patties as you Would a beef burger. I made sure my hands were coated in some flaxseed-olive oil mix so that it would not stick to my hands, or the grill. These go last. They take about 5 minutes on each side (6 ounce salmon burger patties). While that's a cooking toss a few slices of Paleo bread in the toaster to get crispy. Also, this is the time to make the Omega-3 Cajun aioli. It's really easy to make the aioli. Blend 1 egg (preferably free range grass fed) with mustard powder, a squeeze of lemon juice (fresh), and some oil. Once the mixture starts to. Thicken up - and you will need to add a lot of oil and blend for a few minutes to make it whipped in texture, add some cajun seasoning. It's a touch spicy and wonderful on the burgers.

Serve with a smearing of the aioli on the toasted Paleo bread slice. We also spread some extra aioli on top of our burgers, soup in a small. Side bowl, and fries on the side. You can serve the fries with a little mustard, homemade ketchup, or dip in the aioli, if you feel the need. I also sprinkled the fries with some parley flakes.

This was a pretty good dinner, if I say so myself. It rounds out a low-carb, high-protein, high fat meal. But, all the fat is good fat, with the mixture of the flaxseed oil & salmon it ales for a good high Omega-3 meal.

My mother-in-law had a great idea. Instead of serving with soup, which was a bit much food, serve with a nice slaw of some sort. Next time i will make either a cole slaw, broccoli slaw, or maybe even try a slaw with some Jicama or radishes.

Enjoy!