My family could have their own reality show.
Well, we could, but we shouldn’t because I would be mortified revealing my crazy, insane and just plain NOT NORMAL family. Seriously mortified.
I love them, but jeez we have a lot of different personalities going on in our house now. And my mom? Well, she just thinks it’s all great. I look at my dad and I am like, “is she crazy?”, and I think we are both in agreement that yes, she is. Very soon the house will be even more full. Every single one of my siblings will be home… at the same time… for an undefined amount of time… all nine Gerard’s. PLUS my Mimi Gerard – my dad’s mom is headed out on June 3rd (yes, now we are at 10 Gerard’s) with my brother Creighton who went back to Cleveland for a visit. If you happen to know my Mimi than you know what a big deal it is that she is actually getting on a plane and flying from Cleveland to Colorado. Not only will this be her first time out to visit us, this will be her first time seeing the Rocky Mountains!
And if you don’t know Mimi, than just know that this is a very big deal and umm….it’s going to be a very interesting week.
If things begin to seem a little weird, or my photos have people’s hands digging for food in them, or if my posts just start to be completely all over the place (oh wait, that happens anyway) than I am apologizing in advance. Let’s just say it’s going to be a crazy hectic June.
I mean, could the barn please just be ready?? Like now? It just can’t be finished fast enough!
Also, you should know that there are about a million and one things I would like to tell you guys right now, but in fear of my siblings never talking to me again, I am keeping shut. But you guys, we are all SO different. Some more than others and me especially. It is super hard for me to see things the way my brothers do. And let’s just say it this way, there may, or may not, be an Olympic medalist staying with us who is dating my eighteen year old brother. Yeah, we make it work…
Sort of. It’s a little dysfunctional, but what loving family isn’t?
Oh yours? Well, umm do you have siblings then? Cause I am thinking you don’t.
Anyway, it is safe to say these salmon burger lettuce wraps were not really a hit with anyone other than Dad, Brendan and me. The rest of them run in fear of anything with gills so I gave them the chicken version. But in all honesty, the boys (Kai and Red) only ate the chicken. I’m being serious, they don’t do anything with color. So annoying.
But us fish people loved these. Even my mom who had the chicken version (with all the toppings and such) loved the wraps too. They are light and fresh, making them perfect for hot nights. Oh, and the leftover patties, they make the perfect lunch salad.
The wraps are pretty easy to make, but the sweet potato straws do take a little tender loving care. I don’t have a mandolin, so I had to hand cut those thin little straws. It’s totally worth it though because they are so good. Addicting actually, and they make the perfect topper for these wraps.
Oh, and I am aware that these may seem a little odd to some of you, but sometimes odd foods are just really amazingly good. And this is one of those times.
Plus there is goat cheese. Goat cheese makes everything taste better.
Curried Salmon Burger Lettuce Wraps w/Crispy Sweet Potato Straws + Goat cheese.
- Yields: 4 SALMON BURGERS
- Cook time: 40 minutes
- Total time: 45 minutes
- Crispy Sweet Potato Straws
- 2 medium sweet potatoes
- 3 tablespoon coconut oil, melted
- 1 teaspoon spicy curry powder
- salt and pepper, to taste
- Salmon Burgers
- 1 pound wild caught salmon, skin removed
- 1/3 cup Panko bread crumbs (use gluten free bread crumbs if needed)
- 2 tablespoons parmesan
- 2 tablespoons thai red curry paste
- 1/2 tablespoon fish sauce
- 1 teaspoon fresh ginger, minced or grated
- 1 clove garlic, minced or grated
- 1 tablespoon coconut oil
- 1 head butter lettuce
- 1/2 of a hot house cucumber, sliced
- 1 small mango, skin removed + sliced
- 1/4 cup cashews, chopped
- 4 ounces goat cheese, crumbled
- Minted Yogurt
- 1 cup plain greek yogurt
- 2 tablespoons fresh mint, chopped
- 1/2 teaspoon crushed red pepper flakes
- 1/2 lemon, juiced
- pinch of salt and pepper
Preheat the oven to 375 degrees F.
Slice the sweet potatoes into 1/8 inch thick straws or use a mandolin slicer and do the same. Place the straws on a baking sheet and toss them with the melted coconut oil, curry powder, salt and pepper. Toss well. Divide the straws between two baking sheets. Bake for 15 minutes, toss, and then bake another 15-20 minutes more or until just beginning to crisp on the edges.
Meanwhile add the salmon to the bowl of a food processor and pulse until it’s somewhat ground. You can also chop the salmon very finely with a sharp knife.
Remove and add the chopped salmon to a bowl with the Panko bread crumbs, parmesan, thai red curry paste, fish sauce, ginger and garlic. Mix with a spoon until just combined. Form into 4 equally sized burgers. Heat a skillet (or grill) over medium-high heat with a tablespoon of coconut oil. Cook burgers on each side until golden, about 3-4 minutes per side.
In a bowl mix together the yogurt, mint, crushed red pepper, lemon juice and a pinch of salt and pepper. Mix and place in the fridge until ready to serve.
To assemble the wraps place a salmon patty on a leaf of lettuce. Add a dollop of the minted yogurt, a few slices of cucumber + mango. Top with the crispy sweet potato straws and a sprinkle of crumbled goat cheese.
*Crispy Sweet Potatoes Straws adapted from [Edible Perspective | http://www.edibleperspective.com/home/2014/3/19/crispy-sweet-potato-straws-3-ways.html]
And really, don’t those sweet potatoes just look so good?!?!