I like to serve whole foods, uncooked, with nutrition intact, as much as possible. I strive to present at least one item on my menu that is dominantly alkaline to maintain a healthful PH balance in our bodies. Today’s dessert of apples and golden raisins are both alkaline and uncooked.
The main fare is a combination of Salmon patties and a dip made of mayonnaise, sour cream, paprika, and fresh minced garlic.
Also, on the side I served Portobello mushroom soup and a small serving of pickled beets that we purchased in a jar from Costco. We rarely buy beets already prepared, but Costco gave us samples. We ate; we liked; we bought!
I drained the liquid from the canned salmon and put it in a bowl with chopped onion and parsley. Next, I switched my attention to the mushroom. (Do you remember that huge package of mushrooms in my other post? I’m still trying to use them.)
Portobello mushroom soup? Why not? I chopped the mushroom and some onion and sauteed them in olive oil and butter. I added chicken stock to cover them, a sprig of parsley, a shake or two of ground thyme and dried oregano leaves, and simmered it for fifteen minutes. Next, I stirred in about 1/3 cup of milk and put it all in the blender for a short spurt, not wanting to puree it completely. I poured it into a bowl and set it aside to be warmed again before serving.
My recipe for salmon patties may be the simplest you will find. My mother and grandmother both made it this way except without parsley. I added to the bowl of salmon, onion, and parsley two eggs and mixed it well with a fork. I heated a skillet with olive oil and formed the salmon mixture into patties and fried them, turning until browned well on both sides.