I’m doing this whole post via iphone so am keeping it short
This is a pretty easy and healthy thing to make. I suppose you could bake the salmon cakes, but I’m out of non stick foil so I did in the pan. While the is easy and fast, to get a nice golden crust on the salmon, you want to give yourself a good half hour to cook them. With the wasabi-avocado mayo, they are like salmon sushi burgers, but cooked.
I skip a bread binder to keep it gluten free and cal count lower, if you skip putting it on bread product, it is totes gluten free. I used the bread product because I like it.
I have a confession to make, I didn`t technically make this, I conceptualized it, finished it, and seasoned it, but I did not make it. The husband did, under my direction, but he did. He came home to watch the March Madness and I went to the gym. When I got home from work, I took everything out and said cook this, chop all this and stick it in a big bowl. He looked a bit confused, but I think he was just trying to get out of the cooking. He did not succeed.
If you looked at my On Deck this week, you saw that I bought a bulgur wheat-quinoa blend. Since it was warm, I thought it would make for a nice salad with the red pepper, cucumber, and tomatoes I had on hand. It also leaves me with leftovers and I need something to bring to work for lunch tomorrow – this is it. It`s fast, easy, super healthy, and perfect for a warm day. It`s also vegan and can be made gluten-free if you skip the bulgur and go with all quinoa. This will go on rotation.
this is the last of my sandwiches for the week and I had some really nice campari tomatoes and avocados and goat cheese and it`s all on a sandwich and all super easy.
I got this recipe in my inbox from the gojee.com and it looked pretty fantastic. I made a few changes, but this is pretty easy and
leaves me with some leftover to make fajitas later this week. Strike that, I am just eating the sandwiches all week. They are really that good. This recipe makes like 4.