So it all started on Thursday with a fantastic sunny evening that turned into a grill night with two of our good friends. I did sides and a dessert, Abby brought the salmon, and Alex came over with great wine and the most amazing chocolate macaroon that's ever passed my lips. We feasted.
There was quite a bit of salmon left over, but it was on the dry side so it needed some attention before it could be reserved. Salmon burgers were a perfect solution. I've been craving a good burger lately anyway.
Most of you know I'm trying to be gluten-free these days, but I relapse all the time because bread is so delicious, and it's tough to find tasty alternatives. Also, it's super inconvenient. Sometimes it just makes more sense to go with the flow and suffer the consequences. Not to mention, bunless burgers suck.
This brings me to the baking portion of this post. I decided yesterday to take matters into my own hands and make some gluten-free buns for future summer grilling opportunities. I have had a package of Bob's Red Mill gluten-free bread mix in my arsenal for a couple months. It was time to bust it out. I was unsure about the results because BRM is really heavy on the garbanzo bean flour, a flavor I really don't like. However, the recipe called for quite a bit of eggs (or egg replacer), so even though the dough tasted grassy and bitter, the end result was actually really delicious. I also kneaded in some extra sweet sorghum flour, which may or may not have had any effect at all. Just thought I'd mention it. here's what they looked like out of the oven:
They were so light and delicious, they were almost biscuity. I was darn impressed, because I did not have high expectations for these bad boys.
While those were baking (rather than the recommended 60 min for the loaf, I did 10 min uncovered + 10 min covered with foil for the buns), I whipped up the salmon cakes. My friend Kori had given me a package of gluten-free breadcrumbs, left over from her gluten-free cooking experiment, so I used that as well as an egg, which gave the salmon the right amount of moisture and texture. It was already flavored from its first life as grilled salmon fillet, so I just added a little kosher salt and cooked them on the skillet in a little olive oil.
I topped them with some pesto, balsamic-caramelized red onions, and goat cheese. My bf got dubliner cheese on his instead of goat cheese. They were phenomenal. I was halfway through wolfing my burger down when I realized I'd probably want to tell you about them. Here's the pic I snapped with my phone:
As you can see, I'd been chowing pretty good by this point. So amazing. The best part? It was done entirely with leftovers and condiments I already had in the fridge. Boo-yow!
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