A delicious lunch and advantages of freezer cooking
November 4, 2015 § 3 Comments
I love cooking healthy, delicious food and I don’t have enough time to do it consistently. So how do I reconcile these two realities? Freezer cooking is one option. Lately I have gotten into the habit of making larger batches of food and freezing two or three portions. Then during the week when we’re ravenous and too tired to cook anything we’ll simply defrost a meal and make a mental note to replace that in the freezer asap. I can’t tell you how life-saving beef soups have been or how well stuffed cabbage rolls or stuffed peppers keep in the freezer!
One thing that I love making in larger batches and freezing is salmon burgers. I love anything fish so this was a natural addition to my weekly rotation of meals. I have eaten salmon burgers in endless combinations, but mostly atop salads. They are delicious, hearty and healthier than most burgers.
Here’s the recipe – yields 6 burgers
approx. 600g of salmon fillet
1 big yellow onion or 3 green onions
bunch of dill
3 tbs capers
1 tbsp flour – I use a variety of quinoa, millet or standard flour
any other condiments you like
Simply process all ingredients in a food processor – I use my reliable Phillips food processor and can get everything grinded in under 5 minutes. The salmon should not be extremely well minced. Then use your hand to thoroughly mix everything and start forming patties the size of burgers. You can coat them in sesame seeds; sunflower seeds would also work beautifully for an extra crunch and punch of healthy protein.
At this point you can either bake the burgers or wrap them in individual plastic bags which you will then put in a big ziplock. Then it’s straight into the freezer. Yep, it really is that easy. Obviously you can add and subtract a lot of the ingredients, but please make sure to use wild-caught salmon if possible.
I froze all 6 patties and then defrosted one last night to make today’s lunch.
I simply baked a bunch of Brussel sprouts together with the salmon burger, then added some cucumber and 3 falafel balls on top and called it a … lunch. 🙂 This was so easy to put together and such a satisfying meal! Highly recommended guys! Let me know if you want my recipe for baked falafels! I’ll surely follow up with the one for Brussel sprouts, they have been such a revelation.