mercury overload

one thing I love about having a house is the fact that we have a backyard to grill in. at the old apartment our neighbor would often grill on his little hibatchi and the smell of briquettes and smoke would make their way into our apartment... not so fun. if we wanted to grill we would have to pack all of our stuff and head over to the local park. not a bad deal, but this is so much better.

now that the weather is getting warmer {I think it should at least wait until june to hit ninety degrees, but whatever} and it's not as fun to cook inside our own home, the grill is going to be our best friend. we've already used it a bunch.

today, in an effort to venture from the traditional chicken or beef, I made some killer salmon burgers. I'm sharing the recipe for your summer barbecue delight. next up, I'm going to tackle the homemade veggie burger!

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salmon burgers, via real simple magazine

1 1/4lb skinless salmon fillet, cut into 1 inch pieces
4 scallions thinly sliced
kosher salt and black pepper

Heat grill to medium-high. Oil the grill grate. In a food processor, pulse the salmon 3 to 4 times, just until coarsely chopped (the mixture should still be somewhat chunky). Add the scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper and pulse to combine. Form the mixture into 3/4-inch-thick patties

Grill, turning once (do not press or flatten), until opaque throughout, 2 to 4 minutes per side. Serve on rolls with the desired toppings.

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as pictured, I topped the burgers with avocado, cilantro and a squeeze of lime and served them on a wheat ciabatta role. delish.

{this afternoon I had a tuna fish sandwhich for lunch. obviously I forgot what was on the menu for tonight. two fish in one day, I don't know if my pregnant self can handle that much mercury! oh well!}