Panko Bread Crumbs Archives

On a hot summer evening when I want something quick for dinner, I love this juicy salmon burger! Here is one burger you will be coming back to make time and time again. Just you or your whole family enjoying a healthy, low carb and delicious meal? Yes. Yes indeed!!

Simple Salmon Burgers

Print Recipe

Approximately 15 carbs per salmon burger with bun

Course Lunch, Main Course

Cuisine American

Keyword Brioche Buns, Butter, Celery, Extra Virgin Olive Oil, Lemon, Mayonnaise, Onion, Panko Bread Crumbs, Salmon, Seafood Seasoning, Sriracha Sauce, Stevia

Prep Time 20

Cook Time 10

Total Time 30

Servings 4

Equipment

Paring knife
Fork
Medium bowl
cutting board
Rectangle Dish Or Rimmed Plate
Skillet I like a Cast Iron or Grill Pan
Spatula I like a Fish Spatula for easy flipping
Measuring spoons and cups
Small bowl

Ingredients

½ Cup Panko Bread Crumbs
1 Tsp Seafood Seasoning I like Chesapeake or Old Bay Style Seasoning
1 14-16 oz Fully Cooked Smoked Salmon I like Honey Smoked Fish Company
1 Egg
1 Lemon Zest and Juice, Divided
2 Tbsp Extra Virgin Olive Oil Or Avocado Oil
2 Tbsp Butter
½ Cup Mayonnaise Or Sour Cream Or Plain Yogurt
1 Tsp Fresh Chopped Dill Weed (or 1 tsp dried)
1 Tbsp Sriracha Sauce Or Your Favorite Chili Sauce
1 Tsp Stevia
4 Brioche Buns Freeze

Instructions

Gather all your "tools for the trade" including all ingredients and equipment to save you time.
In a rectangle dish, mix Panko bread crumbs and seafood seasoning. Set aside.
In Medium bowl, break up salmon with a fork. Add egg and lemon zest. Mix well.
Form four salmon patties by pressing mixture between your palms. Place gently in bread crumb mixture. Sprinkle and press crumbs on top and sides of patties. Cool in refrigerator for 10 minutes.
In the meantime, score the frozen buns with a paring knife. Remove the inner bun, leaving the outer shell.
Removing the inside reduces the carbs in the Brioche bun from 22 to 12! Still plenty of bun to enjoy!
In a skillet, add oil and butter on medium-high heat until butter starts to bubble saying, "I'm ready!" Add salmon patties to skillet and cook 4-5 minutes.
Gently flip patties over with a spatula and cook another 3-4 minutes or until golden.
Make Sauce: In a small bowl add mayonnaise, dill, Sriracha, Stevia, and 1 tbsp lemon juice. Mix well.
Assemble your salmon burgers. I like mine with crispy Romaine lettuce, a thick slice of tomato, red onion, and avocado. Of course spread lots of yummy sauce and a squeeze of lemon juice on top!
Cold salmon burgers for lunch the next day on a bed of lettuce are delicious. Enjoy!

This is one of my first attempts (in my 20s) at cooking chicken. I still love it. It is super quick and easy. It is full of a garlic creamy sauce to sop-up with your bread. An answer for your weeknight question, “Okay…what do I do with this chicken breast?” SO good folks. Enjoy!

Creamy Herb Stuffed Chicken Breasts

Print Recipe

Approximate Carbohydrates per serving: 12

Course Main Course

Cuisine American

Keyword Chicken, Cream cheese

Prep Time 20

Cook Time 20

Total Time 40

Servings 4

Equipment

cutting board
Sharp knife
whisk, tongs & wooden spatula
cast iron or other heavy-bottom fry pan with lid
3 medium rectangle dishes or bowls for dredging chicken breasts
Measuring Spoons & Cup
Meat thermometer
plate or platter

Ingredients

2 Chicken breasts
½ Cup Almond flour
2 Large Eggs
½ Cup Panko bread crumbs
½ Cup Grated parmesan cheese
1 Tbsp Grill Seasoning or 1 tbsp each of salt, pepper, and paprika
2 Tbsp Extra virgin olive oil evoo
4 Tbsp Butter divided
4 Ounces Cream cheese Divided
1 Lemon zest and juice
2 Cloves Garlic, minced or 2 tsp garlic powder
2 Tsp Herb De Provence (or mix 1 tsp each of dried thyme and rosemary) or 1 tsp each of dried thyme and rosemary
1 Cup Chicken stock
¼ Cup Dry white wine optional however it really deepens the flavor

Instructions

Gather all equipment and ingredients to save time.
Line up three dishes for dredging chicken.
In the first, add almond flour. In the second, add eggs and whisk with 1 tbsp water. In the third, add panko & parmesan cheese. Season each dish with 1 tsp Grill Seasoning. Set aside.
In cereal-size bowl, mix 2 tbsp softened cream cheese, Herb De Provence, lemon zest and juice, and garlic. Set aside.
Place one hand on top of the chicken breast. Carefully cut through the thick part of the chicken.
Open the chicken breast like a book.
Spoon the cream cheese filling on one side of the breast. Fold over to close the chicken "book". It's okay if some spills out!
Dip both sides of the chicken breasts in the three dredging dishes, shaking off excess after each dip.
Heat 2 tbsp butter and 2 tbsp evoo in fry pan on med high. Once the butter starts to bubble, add the chicken breasts and cook for 5 minutes on medium high. Flip over for an additional 4 minutes. Remove to a serving plate.
Make the sauce: Add remaining evoo, butter, cream cheese, chicken stock and wine to your pan. Loosen the brown chicken bits from the bottom of the pan. Simmer and whisk to a creamy consistency. Return chicken to the pan, cover with a lid, and continue to simmer on low about 5 minutes or until internal temperature reaches 165F.
Spread sauce on each plate. Top with chicken breast and sprinkle with parsley. Serve with a fresh green salad and crusty garlic bread to soak up the sauce.