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.

BACON AND EGG SPECIAL

Based on this meal

Ingredients

• 5 oz. bacon
• 2 tbsp butter, for frying
• 4 eggs
• 2 avocados
• 4 tbsp walnuts
• 1 red/green bell pepper
• salt and pepper
• 1 tbsp fresh chives, finely chopped (optional)

Serving

• Lettuce leaves
• 2 tbsp olive oil (optional)

Nutrition

by Anne Aobadia, Emma Shevtzoff(Photo)

Instructions

1. Fry the bacon in butter over medium heat until crispy.
2. Remove from pan and keep warm. Leave the fat that's accumulated in the pan. Lower the heat to medium low and fry the eggs in the same frying pan.
3. Place bacon, eggs, avocado, nuts, bell pepper and leaves on a plate.
4. Drizzle the remaining bacon fat on top of the eggs. Season to taste.

Tip!

Walnuts, Brazil nuts, pecans and macadamia nuts are all lower-carb nut choices. Feel free to swap in your favorite. You can dry roast your nuts (about an hour in a 120'C oven) in batches for more crunch. Don't forget to add a little salt right after roasting!

CREAMY CAULIFLOWER MUSHROOM RISOTTO

based on this recipe

Creamy low-carb cauliflower mushroom risotto

Ingredients

• medium to large head (650 gm) cauliflower
• 1¾ cups, (410ml) cream
• 60 gm butter
• small finely chopped onion
• 3 tbsp lemon juice
• 90 gm parmesan cheese
• 300 gm mushrooms or shiitake mushrooms
• 2 garlic cloves
• 2 tbsp olive oil
• salt and ground black pepper

Serving

• 3 tbsp fresh thyme or fresh parsley
• 60 gm parmesan cheese
• 2 tbsp pine nuts
• 2 tbsp olive oil

Nutrition

by Anne Aobadia, Emma Shevtzoff(Photo)

Instructions

1. Rinse and trim the cauliflower and shred with the coarse side of a grater, or divide into smaller florets and pulse in a food processor until rice-sized.
2. Add cream, butter, onion and lemon juice in a large skillet and bring to a simmer.
3. Add cauliflower and simmer, stirring frequently, for 10-15 minutes.
4. Add coarsely grated parmesan cheese and let it melt while you mix it in. Season with salt and pepper.
5. While the cauliflower risotto is simmering, fry the sliced mushrooms and garlic in butter until golden. Season with salt and pepper.
6. Serve with freshly chopped herbs and some extra parmesan. Top with roasted pine nuts and sprinkle with olive oil.

Tip!

Just like with rice, some prefer a softer texture and some like it al dente. Be sure to test the cauliflower mixture frequently and get it off the heat before it becomes too mushy.