SALMON BURGERS WITH BROCCOLI MASH AND LEMON BUTTER

Based on this meal

SALMON BURGERS

Ingredients

Salmon burgers

• 600 - 650 gm salmon
• 1 egg 1
•  small onion
• 1 tsp salt
• ½ tsp pepper
• 60 gm butter, for frying

Nutrition

by Anne Aobadia, Emma Shevtzoff (Photo)

Instructions

1. Preheat the oven to 220°F (100°C). Cut the fish in small pieces and place, along with the rest of the ingredients for the burger, in a food processor.
2. Pulse for 30-45 seconds until you have a coarse mixture. Don't mix too thoroughly, this can make the burgers tough.
3. Shape 6-8 burgers and fry for 4-5 minutes on each side on medium heat in a generous amount of butter or oil. Keep warm in the oven.
4. Green mash
   

   • 500 gm broccoli
   • 140 gm butter
   • 60 gm grated parmesan cheese
   • salt and pepper to taste
   Trim the broccoli and cut into small florets. You can use the stem as well, peel it and chop into small pieces.
5. Bring a pot of lightly salted water to a boil and add the broccoli. Cook for a few minutes until soft but not until all texture is gone. Drain and discard the boiling water.
6. Use an immersion blender or a food processor to mix the broccoli with butter and parmesan cheese. Season to taste with salt and pepper.
7. Lemon butter
   • 120gm butter at room temperature
   • 2 tbsp lemon juice
   • salt and pepper to taste
   • 
     
   Make the lemon butter by mixing the butter (at room temperature) with lemon juice, salt and pepper in a small bowl using electric beaters.
8. Serve the warm burgers with a side of green mash and a melting dollop och fresh lemon butter on top.

CHICKEN AND BROCCOLI

Based on this meal

Ingredients

• 650gm boneless chicken thighs
• 150gm butter
• 459gm broccoli
• ½ leek or small onion
• 1 tsp garlic powder
• salt and pepper

Nutrition

by Anne Aobadia, Emma Shevtzoff(Photo)

Instructions

1. Fry the chicken in butter, over medium-high heat for approximately 3-4 minutes on each side, depending on how thick the pieces are. Season generously with salt and pepper.
2. Make sure the chicken is thoroughly cooked through. Lower the heat and let cook for another minute if you are unsure.
3. Remove from pan and keep warm under aluminum foil or on low heat in the oven.
4. Rinse and trim the broccoli, including the stem. Chop into bite-sized pieces. Rinse the leek, being careful to remove sandy deposits between layers. Coarsely chop the leek or finely slice onion.
5. Fry the vegetables over medium heat in the same skillet as the chicken. Add more butter and garlic powder and stir. Season with salt and pepper.
6. Serve the chicken and vegetables with an extra dollop of butter melting on top.

Tip!

Switch up the flavors of this workhorse dish with different seasonings (like curry, paprika, or dried herbs) for the chicken.