Food and Recipes ~ Lemony Salmon Burgers

I am new to preparing seafood. Not that I never cooked fish but that I have never prepared fish other than pre breaded fish fillets that you just heat and eat. I bought a large fillet of salmon I divided it into 3 portions, I packaged and froze two of them and I made a salmon dish with the first. This recipe I am going to make is from one of the frozen packages. I am actually looking forward to making this recipe.
I thought making a burger from the frozen fish would be a good choice and its something I think the three of us will eat.  I found this recipe called lemony salmon burgers, I have all the ingredients except the seafood seasoning (note to self look for seafood seasoning next time I go shopping), I will sub salt, pepper and garlic salt.
Lemony Salmon Burgers

INGREDIENTS:

1 1/2 pounds salmon fillet, cut into chunks 1/3 cup chopped fresh parsley 2 tablespoons dry bread crumbs 2 tablespoons chopped green onion

2 teaspoons seafood seasoning 1 lemon, juiced salt and ground black pepper to taste 1 tablespoon olive oil

DIRECTIONS:

1.	Place salmon chunks, parsley, bread crumbs, green onion, seafood seasoning, lemon juice, salt, and black pepper in a food processor. Pulse until salmon is chopped. Shape salmon mixture into four patties.
2.	Heat olive oil in a large skillet over medium-high heat. Pan-fry patties until golden brown, about 4 minutes per side.

I will come back and update with how I think it tasted, how easy or difficult it was to prepare and what I served with it. 

Food and Recipe ~ Refried Beans

This is my favorite recipe for making refried beans. This recipe is to use with a slow cooker, it makes a lot but its not a problem. I package the leftovers into the amount I use for a meal and freeze. Then the next time I need refried beans I take a container out and let it thaw, heat and eat.

The following link is from allrecipes.com, I did not create this recipe, but have enjoyed making and eating them.

Refried Beans Without the Refry

INGREDIENTS:

1 onion, peeled and halved 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic

5 teaspoons salt 1 3/4 teaspoons fresh ground black pepper 1/8 teaspoon ground cumin, optional 9 cups water

DIRECTIONS:

1.	Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2.	Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

These are some of the things I do different from what the recipe says.
I dice my onion before adding to the slow cooker.
I don't add the jalapeno anymore and we don't miss it, but if you like your beans on the spicy side make sure you add them.
I only use 4 teaspoons of salt.
and the cumin I use about 1/2 a teaspoon.

I have made this recipe over 20 times and we always enjoy them. Once you eat these you will never like the canned refried beans again. Its a fairly easy recipe.
I hope you give this recipe a try.