Jan Week 2 Salmon Burgers w/focaccia bread

I'm not a huge canned salmon person, but this one seems to work well. Yes I leave the bones in -- take them out if you don't like them, I do scrape the skin off cause blech

So the menu was BBQ salmon burgers w/focaccia bread and cheesy cauliflower

Focaccia bread -- it's a recipe in here somewhere lol

Cheesy cauliflower -- cheesy not just cause it's got cheese in it but cause I cheated on the cheese lol

Hardware:

Large pot
Cutting board
Knife

Ingrediants:

1 head of cauliflower
dried onion and garlic
1 can cheddar cheese soup (see I cheated)

Heat water to boiling, cut the florets off the head of cauliflower, trimming to bite size pieces and throw in the water with a handful of dried onion and dried garlic. You want the cauliflower al dente (yeah fancy word hehehe). Once cooked drain them -- I used the slotted part of my steamer to keep the onion and garlic as well. Mix with the can of cheese soup.

Burgers

Hardware:

Large bowl
Measuring cups
Baking sheet
Oven at 375

2 C soft bread crumbs (I had a loaf of potato bread I needed to use so it got whirred
up in the food processor)
2 egg whites
1/4 C bbq sauce I used a Jack Daniels bbq sauce for the flavor, but use your favorite
1 T lemon juice (I just used a healthy squirt so didn't really measure)
1 T Teriyaki sauce (again I just squirted it in lol)
large handful of shredded cheese -- I used mozzarella this time
1/2 C diced onion
1 can of salmon
basil, oregano, salt and pepper to taste

Put everything into a bowl, with your hands lightly mix -- kind of fluffing until it's all mixed well. Divide the mixture into 6 parts and pat them into rough loaf shapes and put them on the baking sheet. Put into the oven for approximately 10 minutes -- or until they are cook through.

Dishing for lunches is a piece of the bread on the bottom, salmon on one end, cauliflower on the other and pop in the fridge