5 Cookbooks to Help You Toss Less Food

Have you, or has someone you know, made a New Years resolution to cut down on food waste? In addition to perusing our blog, which has shared tons of tips to show how easy it is to prevent waste in general, be sure to check out these anti-waste cookbooks. They are full of delicious recipes that make use of leftovers and oft-discarded ingredients as well as teach readers how to respect food.

1. The Use-It-Up Cookbook: Creative Recipes for the Frugal Cook by Catherine Kitcho

Sample recipes: Braised Short Ribs with Chocolate, Cheese Rind Soup, Cilantro Stem Green Sauce, Potato Peel Croutons, and Pumpkin Seed Mole

2. Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food by Dana Gunders

Sample recipes: Banana Sorbet, Buried Chocolate Avocado Mousse, Chilaquiles, and Sour Milk Pancakes

cooking-chop3. The CSA Cookbook: No-Waste Recipes for Cooking Your Way Through a Community Supported Agriculture Box, Farmers’ Market, or Backyard Bounty by Linda Ly

Sample recipes: Chard Stalk Hummus, Fennel Frond and Ginger Pesto, Pea Shoot Salad with Radish and Carrot, Skillet Greens and Bacon Bits with Pomegranate Gastrique, and Watermelon Rind and Jalapeño Pickles

4. The Waste Not, Want Not Cookbook by Cinda Chavish.

Sample recipes: Chicken Breasts with Apple and Rosemary, Rosemary Lemonade, Salmon with Sweet and Spicy Chinese Cabbage, and Wild Mushroom and Potato Bisque

5. Love Your Leftovers: Through Savvy Meal Planning Turn Classic Main Dishes Into More Than 100 Delicious Recipes by Nick Evans

Sample recipes:Fire and Smoke Pizza, Jalapeño Popper Potato Skins, Shredded Chicken Hash, Spicy Beef Wontons, and Tomato Poached Cod


Wishing you a happy 2017 full of delicious food,



Midweek Delicacy Time: Sage Bean Spread with Tomatoes Bruschetta

Bean Spread with Tomatoes CrostiniUsing what is at hand can spark the greatest creativity. The beautiful country bread I had from the previous post  and the last of summer tomatoes inspired this weeks delicious appetizer/mid-day snack.

I love a good bruschetta or crostini. Older breads are good to use for this recipe. Be sure to adjust toasting time. For older dryer bread take off 2-2.5 minutes. The olive oil will give the toast a nice light browning. You can vary the toppings using cheese as a spread and cucumbers. Have fun mixing it up.

Happy eating friends!


IngredientsBean Spread with Tomatoes Crostini

Serves 6-8

1 loaf country Bread, about 12 by 5 inches, cut crosswise into 1-inch-thick pieces, ends discarded (reserve to use in other recipe)
2 pounds ripe Heirloom or Cherry Tomatoes, cut into 1/2 inch pieces
1 can (15 ounces) Cannellini or Garbanzo beans, rinsed and drained
2/3 cup Good Olive Oil, divided
2 tbsp Good Red Wine Vinegar
1 tsp Garlic (about 1 clove), minced
2 tbsp Red Onion, minced
2 tbsp fresh Sage, julienned
3 tbsp fresh Basil, julienned
Kosher salt and freshly ground black pepper


  1.  Up to an hour before serving, combine onion, garlic, and vinegar in a medium bowl. Set aside for 5 minutes.
  2. Whisk in 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.Bean Spread with Tomatoes Crostini
  3. In a medium bowl place the beans, sage, 1/3 cup olive oil, and lightly salt. Mash with potato masher until smooth and well blended. Salt and pepper to taste.Bean Spread with Tomatoes Crostini
  4. Pre-heat oven to 350º. Lightly brush the bread slices with remaining olive oil and arrange on a rimmed baking sheet. Bake until lightly toasted, about 15 minutes.Bean Spread with Tomatoes Crostini
  5. To assemble the bruschetta, spread each slice of bread with a generous amount of bean spread. With a slotted spoon, place the tomatoes on top. Serve with extra drizzle of olive oil and basil.Bean Spread with Tomatoes Crostini

It’s Midweek Delicacy Time: Chicken Coconut Curry

Chicken Coconut Curry

Our main purpose here is to eliminate food waste. Even with the best intentions this can be difficult. With our busy lives, sometimes even planning our meals still doesn’t prevent us from having to throw out rotten vegetables. These days I am often traveling and come home to veggies starting to look a little wrinkled. Believe it or not you can create some pretty delicious meals with these bruised beauties. Check out this beautiful Thai/Indian inspired dish I made using veggies on their last leg. The best part of this dish is how easily adaptable it is.

As I was creating this dish I started thinking of other ways I could put this meal together that would be just as wonderful. Instead of chicken using fish and adding butternut squash would keep it seasonal and healthy. To make it easy for you to be creative, I listed which ingredients were optional and provided tips for where to add your add-ins.

This dish has a lovely texture and is very fragrant. Enjoy it with rice and see if you can stop going back for more.

Happy eating friends!


IngredientsChicken Coconut Curry

Serves 4

1 lb boneless, skinless Chicken breast, cut into 1 inch pieces
1 tbsp Conola oil
1 Onion, grated on large holes of box grater
1 tbsp grated fresh Ginger
2 cloves Garlic, finely minced
1 fully ripe Tomato, diced or 1 1/2 cups packaged diced tomatoes
1 tsp Garam Masala (can be substituted with a combo of cinnamon, cumin, coriander & nutmeg)
1/4 tsp Chili or Cayenne powder
1/2 tsp Salt
freshly ground Black Pepper
1 can Coconut Milk
1/4 cup Basil, lightly sliced
1/4 cup Water
1 Red or Yellow Pepper, seeded and cubed (optional)
1-2 fresh Chili peppers, cut in half lengthwise and deseed (optional)


  1. Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Saute until very fragrant and lightly golden, about 5 minutes.  Chicken Coconut Curry
  2. Add the tomato and sauté for another 3 minutes, stirring frequently.  Use your spatula to smash the tomatoes a bit, and break them up. It should start to look like a paste. Tip: If you are using a tomato starting to go use 1/2 cup of packaged chopped tomatoes as well. It will add the needed juice to create the paste consistency. Chicken Coconut Curry
  3. Add the red/yellow pepper, garam masala, chili powder, salt and pepper. Stir to combine and cook for 2 minutes. Turn the heat to medium-high. Tip: When you add the seasonings add any extra vegetables you may want to include.
  4. Pour in the coconut milk and the water.Chicken Coconut Curry
  5. Once the coconut milk is mixed in add in the chicken, chili pepper and basil. When the mixture comes to a good boil, lower heat and bring to a simmer. Cook until the chicken is cooked through, about 10 minutes. Tip: For fish, add in the basil, and chili first then bring mixture to a boil before adding the fish. To not over cook the fish check it after 4 minutes.Chicken Coconut Curry

Midweek Delicacy Time: Cauliflower, Potato, Cannellini Bean & Cheddar Soup

Pureed Cauliflower, Potato & Cheddar A pureed soup is a great way to use up extra vegetables. I still had the Peruvian potatoes to use up from last week. Adding the cauliflower and beans makes this a very tasty healthy soup. The cheddar cheese gives it a wonderful richness without being to heavy. I topped it off with crisped up sage in butter.

This is a meal you can have ready within 20 minutes. Your kids will love this soup and be none the wiser they’re having veggies. Serve with a nice piece of bread and top with a little extra cheese.

Happy eating friends!


IngredientsPureed Cauliflower, Potato & Cheddar

Serves 6

1 14 oz packet Vegetable Broth or low-sodium Chicken Broth
1 cup Water
1 head Cauliflower (2 pounds), trimmed and chopped
1 lb small Potatoes, cut into 1/2 inch pieces
1 14 oz can Cannellini Beans, rinsed
1 small Onion, cubed
2 Garlic cloves, finely chopped
3 tsp Sage, finely sliced – divided
3 tbsp Butter, divided
1 tbsp Vegetable Oil
1/4 tsp Salt
1/4 tsp Pepper
2 cups Cheddar Cheese, grated


  1. Melt 1 tablespoon butter in medium saucepan over medium-low heat. Add oil, onion, garlic, and 1/2 the sage; cook, stirring frequently, until onion is softened, but not browned, about 7 minutes.Pureed Cauliflower, Potato & Cheddar
  2. Increase heat to medium-high; add water, stock and potatoes and bring to a boil. Add cauliflower, cover and reduce heat to medium low, return to simmer, and continue to cook until cauliflower and potatoes are tender, 10 to 15 minutes longer.Pureed Cauliflower, Potato & Cheddar
  3. Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute.Pureed Cauliflower, Potato & Cheddar
  4. Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids.) Transfer to a bowl. Repeat with the remaining cauliflower mixture and cheese.Pureed Cauliflower, Potato & Cheddar
  5. In small frying pan melt 2 tablespoons butter. Fry remaining sage. Once sage is crisped up, serve over soup, about 2 minutes. Pureed Cauliflower, Potato & Cheddar

Midweek Delicacy Time: Latin Roasted Chicken with Poblano Peppers & Peruvian Potatoes


This week I wanted to share my weekday comfort dish. For those long days, I can hunker down with this meal, and my day is brightened. Over the years this dish has developed from how I saw my family prepare chicken to what always accompanied it, rice and lots of vegetables.

It is a super easy dish to put together and very well-rounded. The Peruvian potatoes have become popular, but if you can’t find them, use red potatoes. I usually use two Habanero peppers but the farmers market had other options equally tempting. Serve with rice and a basic salad of lettuce and tomatoes with a simple dressing of olive oil and lime.

Happy eating friends!



Serves 4 – 6

5 – 6 Whole Chicken Legs, 4 – 5 lbs.
2 Hot Peppers – Poblano, Habanero, or Jalapeño, seeded & roughly chopped
1 medium Onion, roughly chopped
2 medium Peppers, seeded & roughly chopped
5-6 small Potatoes – Peruvian Purple or Red, cut into 1/2 inch pieces
4 Garlic cloves, divided
1-2 Beer – Corona or other inexpensive kind is good
1 tablespoon Cilantro, chopped & divided
1 tablespoon Canola Oil
1/2 tablespoon of Salt
Salt & Pepper to taste
1/2 tablespoon Cumin powder
1/2 tablespoon Adobo powder


  1. Rinse the chicken and place in a medium-sized container. Sprinkle with salt and add pepper to taste. Add 1/2 tablespoon cilantro and 2 whole garlic cloves smashed. Cover with plastic and refrigerate for 1 hr minimum. Hint: The longer you leave it the better it will taste.IMG_2607
  2. Set oven-rack to lower middle. Pre-heat oven to 450°.
  3. In a medium-sized baking dish add vegetables. Drain the chicken and arrange among the vegetables. Mince the last of the garlic and sprinkle on top with the rest of the cilantro. Season with adobo, cumin, salt and pepper to taste. Pour oil over chicken and vegetables.  Roast for 40 to 45 minutes, until chicken skin is browned and cooked through. Baste halfway through at 20 minutes with remainder of beer, about 2 tablespoon. Latin Roasted Chicken IMG_2654

Midweek Delicacy Time: Roasted Brussels Sprouts with Mushrooms in Cream

Roasted Brussel Sprouts w/Mushrooms

This dish is an old favorite I used to make at the request of many friends, and clients alike. Roasting the Brussels Sprouts brings out their nutty flavor, which pairs well with the mushrooms. I can’t remember where I saw the original recipe. I only remember it suggesting more woody mushrooms such as chanterelles, which can be very expensive. I have since adapted it to a mix of chanterelles, cremini, and shiitake. The latter two are more readily available at your local grocery store.

If you are buying loose Brussels sprouts, select those that are about 1½ inches long. Quarter Brussels sprouts longer than 2½ inches; don’t cut sprouts shorter than 1 inch.

Happy eating friends!



Serves 6

1-1/2 lb. Brussels sprouts, trimmed and halved lengthwise (5 cups)
5 tablespoon Olive Oil
1 tablespoon Water
Kosher salt
3 tablespoon unsalted butter
3/4 lb. Mushroom mix divided 1/4 lb. Cremini, 1/4 lb. Shiitake and 1/4 lb. wild mushrooms, such as chanterelles or hedgehogs, halved if small or cut into 1-inch wedges (about 4-1/2 cups)
1 large shallot, thinly sliced (1/2 cup)
1/4 cup dry white wine
1 cup heavy cream
Freshly ground black pepper


  1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss Brussels sprouts with 3 tablespoons of olive oil, water, ¾ teaspoon salt, and ¼ teaspoon pepper in large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and arrange so cut sides are facing down.Roasted Brussels Sprouts w/Mushrooms & Cream
  2. Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to cook until Brussels sprouts are well browned and tender, 10 to 12 minutes longer. Remove from the oven and set aside.Roasted Brussels Sprouts w/Mushrooms & Cream
  3. Heat a 12-inch skillet over high heat. When the pan is hot, add 1 tablespoon of the olive oil and 2 tablespoon of the butter. When the butter has melted, add the mushrooms in an even layer, and cook, stirring occasionally, until the mushrooms are golden-brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes. Season to taste with salt and transfer to a plate.Roasted Brussels Sprouts w/Mushrooms & Cream
  4. Set the skillet over medium-high heat and add the remaining 1 tablespoon olive oil and 1 tablespoon butter. When the butter has melted, add the shallot, season with a pinch of salt, and cook, stirring occasionally, until tender and golden, 3 to 4 minutes.Roasted Brussels Sprouts w/Mushrooms & Cream
  5. Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan and add the Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats the vegetables nicely, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately.Roasted Brussel Sprouts w/Mushrooms

Midweek Delicacy Time: Zucchini Cornbread


Lately, every time I turn around, someone is giving me zucchini from their garden. There are so many recipes I can make with zucchini, but to use it up quickly requires some ingenuity. This recipe uses up one whole zucchini and one whole ear of corn. It is hearty, filling, and a delicious fun side to any summer cookout or just fun to have anytime.

I’ve been in a baking mood lately and have a new iron skillet I keep making excuses to use getting it well seasoned. I like the crispness it gives the cornbread. For this recipe it is not necessary to use an iron skillet, an oven-safe 10-inch skillet can be used in its place. Alternatively, you can use a 9-inch cake pan. Happy eating friends!


IngredientsZucchini Cornbread Ingredients

Serves 6 to 8

1 1/3 cups ground Cornmeal
1 cup all-purpose Flour
6 tablespoons unsalted Butter, cut into 6 pieces – melt 5 pieces & bring back to room temperature, reserve 1 tablespoon at room temperature
1 1/2 tablespoons Baking Powder
1/4 tablespoons Baking Soda
3 tablespoons Brown Sugar, divided
1 1/4 teaspoon Salt
1 Ear Corn, Kernels cut from cob
1 medium Zucchini
1 cup Buttermilk (can be swapped with organic whole milk – use a local one that still contains the fat)
2 large Eggs


  1. Trim the ends off the zucchini & thinly slice 3 to 5 rounds from one end & reserve for garnish. Shred the remaining zucchini. In a medium bowl add the shredded zucchini and fresh corn kernels, toss with 1 tablespoon of sugar and place in colander. Allow to drain for 30 minutes. Squeeze out any excess water before using.Zucchini Cornbread
  2. While the zucchini and corn is draining move the oven rack to the middle position and heat to 400º. In large bowl whisk cornmeal, flour, remaining sugar, baking soda, baking powder and salt.Zucchini Cornbread
  3. In a medium bowl whisk together eggs, melted butter, and eggs.
  4. Gently stir in zucchini and corn mixture. Pour the wet ingredients into the flour mixture and use a rubber spatula to gently fold together until no traces of flour remain.Zucchini Cornbread
  5. Prepare skillet or baking dish by coating with 1 tablespoon of softened butter. Zucchini Cornbread
  6. Pour the batter into the prepared skillet and top with the reserved zucchini slices.IMG_2373
  7. Bake until the bread is golden brown and a tester inserted in the center comes out clean, about 55 to 65 minutes. Let cool in the skillet for 10 minutes, then turn out onto a wire rack to cool completely. The bread can be stored at room temperature, wrapped in plastic wrap, for up to 3 days.IMG_2377

Midweek Delicacy Time: Gazpacho


While visiting in Austin, TX I was in need of something cooling but still light enough to be active.  Gazpacho is a wonderful celebration of summer. I went with a traditional Spanish version that uses bread. By adding the bread the soup is creamier and deceptively filling.

The key to a good gazpacho is salting. When it comes to salt most recipes just add season to taste. This includes many of the recipes I have listed here. Yet salt brings out the best in food. In the directions below I have at least an hour for the vegetables to marinate before blending. However, I let the bread and vegetables marinate overnight before blending. This served two purposes; the soup gained a depth of flavor that couldn’t be achieved any other way and most importantly I got to rest.

I wanted to close today with a fun interesting fact about salt. Did you know that salt helps us moderate our body heat keeping us from overheating.

Happy eating friends!



Serves 4-6

3 pounds (about 6 medium) ripe Tomatoes, coredIngredients
1 small Cucumber, peeled, halved, and seeded
1 medium Green Bell Pepper, halved, cored and seeded
1 small Red Onion, peeled and halved
2 medium Garlic cloves, peeled and quartered
1 small Serrano Chile, stemmed and halved lengthwise
2 teaspoon Kosher salt, divided
1 slice high-quality white Sandwich bread, torn into 1-inch pieces
1/2 cup extra virgin Olive Oil, plus extra for serving
2 tablespoons Red Wine vinegar, plus extra for serving (substitute with Balsamic Vinegar)
2 tablespoons finely minced Parsley, Chives, or Basil leaves
Ground black pepper


  1. Roughly chop 2 pounds of tomatoes, half of cucumber, half of bell pepper, and half of onion and place in large bowl. Add garlic, chile, and 1½ teaspoons salt; toss until well combined. Set aside.
  2. Cut remaining tomatoes, cucumber, and pepper into ¼-inch dice; place vegetables in medium size bowl. Mince remaining onion and add to diced vegetables. Toss with ½ teaspoon salt and transfer to fine-mesh strainer set over medium bowl. Set aside 1 hour.
  3. Transfer drained diced vegetables to medium bowl and set aside. Add bread pieces to exuded liquid (there IMG_1211should be about ¼ cup) and soak 1 minute. Add soaked bread and any remaining liquid to roughly chopped vegetables and toss thoroughly to combine.
  4. Transfer half of vegetable-bread mixture to blender and process 30 seconds. With blender running, slowly drizzle in ¼ cup oil and continue to blend until completely smooth, about 2 minutes. Strain soup through fine-mesh strainer into large bowl, using back of ladle or rubber spatula to press soup through strainer. Repeat with remaining vegetable-bread mixture and 1/4 cup olive oil.
  5. Stir vinegar, minced herb, and half of diced vegetables
    into soup and season to taste with salt and black pepper. Cover and refrigerate overnight or for at least 2 hours to chill completely and develop flavors. Serve, IMG_1224passing remaining diced vegetables, olive oil, sherry vinegar, and black pepper separately.

Midweek Delicacy Time: Three Bean Salad

Three Bean Salad

This past weekend while visiting friends in Austin, TX, a friend of mine claimed she had never had a three bean salad she really liked.  Another friend was avoiding sugar, a key ingredient for the dressing in traditional three bean salads. I felt a challenge coming on.

I thought about the textures of the beans normally used in a three bean salad and decided to swap out a couple of the beans. Fava beans have a wonderful texture and absorb flavors very easily. Chickpeas also have a good texture and have a delicious nutty flavor I thought would go well with the fresh green beans. I decided to keep the marinade simple using fresh herbs with a good olive oil and lemon. The Cotija cheese gives this salad that extra punch.

With so much access to fresh produce in Austin, I used all fresh beans (not dried) to make this salad. While it takes a little extra time  shucking the Fava beans and Chickpeas, the flavors you gain make it worth while. If you ever feel inspired to try the fresh version, have a shucking party. Below I included both ways to make the salad fresh, and using canned beans.

Happy eating friends!



Serves 4

Fresh Bean Salad IngredientsThree Bean Salad Ingredients
30oz Fresh Fava beans, shucked and blanched
20oz Fresh Chickpeas (Garbanzo beans), shucked and rinsed
15oz fresh Green beans, rinsed and cut into 1 inch pieces
1/4 cup flat leaf Parsley, finely chopped
1/4 cup Cotija cheese, chopped into small pieces
3 tablespoons Olive Oil
2 cloves Garlic, minced
1 Lemon, juiced
Kosher Salt & ground Black Pepper to taste

Three Bean SaladTip: Fava beans have a waxy outer coating, which you’ll need to remove. Blanch them in boiling water for 30 seconds, and then transfer to an ice bath to stop the cooking process. The waxy coating will slip right off.

Quick Version Ingredients
1 (15oz) can Fava beans, drained and rinsed
1 (15oz) can Chickpeas, drained and rinsed
1 (15oz) Green beans, drained and rinsed
1/4 cup flat leaf Parsley, finely chopped
1/4 cup Cotija cheese, chopped into small pieces
3 tablespoons Olive Oil
2 cloves Garlic, minced
1 Lemon, juiced
Kosher Salt & ground Black Pepper to taste

Three Bean SaladTip: I recommend using fresh green beans over canned for the quick version. They are regularly available and require no shucking. Be sure to do a light 3 minute steaming before using.

PreparationThree Bean Salad

  1. Fit a medium sized pot with a steamer basket; fill with enough water to reach just below the bottom of basket. Bring water to boil over high heat; add beans to basket. Reduce heat to medium; cover and steam until beans are tender but still offer some resistance to the tooth when sampled, 3 to 5 minutes.
  2. In a medium sized bowl transfer the steamed beans. Add the parsley, cotija cheese, olive oil, garlic and lemon juice. Season with salt and pepper. Chill and marinate in refrigerator for at least 2 hours.

Quick Version Preparation

  1. In a medium sized bowl mix fava beans, chickpeas, green beans, parsley, cotija cheese, olive oil, garlic and lemon juice. Season with salt and pepper. Chill and marinate in refrigerator for at least 2 hours.

Tip: This salad can be made in advance. It will keep in your refrigerator for several days covered.

Midweek Delicacy Time: Salmon Burger With Yogurt Sauce

Salmon Burger with Yogurt SauceAfter a wonderful Memorial Day weekend of grilling, friends, and seriously over eating, I started thinking of lighter summer meals. While being light on calories, this salmon burger is heart healthy, and very tasty . Don’t sacrifice important nutrients and fats for over-processed diets or low-fat ingredients. Using only whole ingredients this meal will get you bikini ready.

In the spirit of not wasting food we used up our spinach leaves which were starting to wilt. I also grilled the salmon skin until crisp making a delicious side to the burger. Salmon skins go great with the yogurt sauce.

Happy eating friends!



Serves 4

Ingredients Salmon Burger1 (1-pound) Salmon fillet, skinned and chopped (reserve salmon skin)
2 cups chopped baby Spinach
1/4 cup Panko (Japanese breadcrumbs)
1 fresh Lemon, juiced and divided
1 tablespoon finely grated fresh Ginger
1 tablespoon low-sodium Soy Sauce
1/4 cup Sesame seeds, divided
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 cup Greek yogurt
2 tablespoons finely chopped fresh Dill
1/2 teaspoon minced Garlic
Coconut oil cooking spray
4 whole-wheat hamburger buns

PreparationSalmon Burger

  1. Combine salmon, spinach, panko, 1 tablespoon lemon juice, ginger, soy sauce, 1 tablespoon sesame seeds, salt, and pepper in a large bowl. Form mixture into 4 (3 1/2-inch) patties.
  2. Place remaining sesame seeds onto a plate, and dip one side of patties into seeds to coat.
  3. Stir together yogurt, dill, garlic, and remaining 1 tablespoon lemon juice in a small bowl.
  4. Preheat a lightly oiled grill pan over medium heat until hot but not smoking.IMG_1056
  5. Cook burgers over medium heat, turning, 3-4 minutes per side or until golden brown and cooked through.
  6. Grill buns, cut sides down, for about 2 minutes or until golden.
  7. While the buns are toasting salt and pepper the salmon skin and grill until lightly golden, about 3 minutes. Flip once.
  8. Place burgers on buns, and top with 2 tablespoons yogurt sauce.