Sunday Bloody Sunday

There are those days when the idea of staying in bed under the warm blankets and reading a book seems like a treat. There are other days when going out for breakfast, coffee and a spicy vegetable juice jazzed up with a bit of Kettle One sounds yummy too! Unfortunately, unless I am on a sunny island, much, much south of this island, say Jamaica, without a care in the world, alcohol for breakfast just ain't my ting, mon.

However, I knew my plan for today before I even woke up. I was going on an adventure to find and purchase three new wicked good condiments: ketchup, mustard and caponata. Sans vodka... I was still going to indulge in something sweet, spicy and tomato-y.

First stop - coffee. Second stop - post office. Third stop - market. hmm... Ketchup, mustard and caponata... hmm... what was I going to make? Meatloaf? Pork? Hamburgers and hot dogs? I wanted to keep all of my ingredients very simple and truly experience the wicked goodness of my new products! I chose to make salmon burgers and sweet potato fries. I could incorporate both the mustard and ketchup... I just wasn't sure where the caponata would play into it.

For the burger I incorporated spinach and the mustard and then very little ginger, soy sauce, and olive oil. The mustard was sweet and tangy and highlighted the ginger beautifully. The flavor was right on and the fish remained delicate and moist. Keeping the ginger and soy sauce light allowed the mustard to show it's subtleties. The fries were simple and given only a tiny bit of salt, oregano and thyme. The sweetness of the potato allowed the ketchup to release just enough spice, giving off it's smoky flavor.

This meal was hearty and healthy and wicked tasty and lacked only one thing - the caponata - it just didn't seem to fit.  Though I did taste it while preparing the burgers - quite the yumminess of eggplant, raisins and cocoa. I did buy a loaf of crusty Italian bread... perhaps I'll cut into it in a while.

Now that the sun has gone down, I see this as the perfect time for that snazzy-jazzy Bloody Mary... made with my new wicked good ketchup, of course!

Thanks Jens, Bart, Nina and Marie!




Wicked Good Salmon Burger and Sweet Potato Fries

• 1lb. salmon, skin and bones removed, diced 1/4 inch pieces
• 4 oz. chopped baby spinach
  
• 3 tbsp Wicked Good Carmel Mustard
  
• 2 tsp. minced ginger
• 1 egg white
  
• 1 tbsp soy sauce
• 2 tbsp olive oil
• salt/ pepper to taste

• 3 small sweet potatoes
• pinch oregano and thyme
• 2 tbsp olive oil
• salt

In a large bowl, combine salmon and spinach. In a separate bowl, wisk together mustard, soy sauce, olive oil and ginger. Pour mixture and egg white over salmon and spinach and mix well. Form into four patties, about 1inch thick. Refrigerate.

Preheat oven 500 degrees. Cut potatoes in half lengthwise and then again. Continue to cut until potatoes are about 1/4 thick. Drizzle with olive oil and sprinkle salt, oregano and thyme. Bake for approx. 30 minutes or until brown.

In a nonstick skillet, add salmon burgers. Cook each side approx. 4 minutes. Turn heat to low and cover skillet. Cook additional 5 minutes. Serve on bulkie roll with lettuce, tomato and optional citrus aoli. mmm, mmm!