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... The Random Thoughts of a Random Person ...
I'm uncertain of certain words in English, so I will provide links to images of the words I'm uncertain of!

The sundried tomatoes I made myself, but you can replace them by sun dried tomatoes from a can or so. Just ditch 2 tomatoes from the recipe then along with half a pepper and one clove of garlic.

Italian Salmon Burger.

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Cook Time: 3 hours in total, including preparation and cooking time.

Servings: up to 10 people.


For the bread:
1kg of flour, plus some extra
600ml of lukewarm water
30gs of fresh yeast (or that ammount in dried yeast)
30gs of crystal sugar.
30gs of salt.
150gs of feta cheese, crumbled
1 big hand of green stoned olives.
the sundried tomatoes
rough salt
fresh or dried oregano

For the sundried tomatoes:
2 nice, ripe tomatoes, sliced in very thin pieces.
Half a chili pepper (other half is for the salsa), cut very finely
1 clove of garlic, minced
2 tablespoons of Balsamic vinegar
2 tablespoons of red wine vinegar
1 tablespoon of olive oil.

For the tomato-salsa:
3 nice, ripe tomatoes, diced in tiny cubes
4 tablespoons of red wine vinegar
4 tablespoons of balsamic vinegar
2 tablespoons of olive oil
other half of the chili pepper, cut very finely.
one clove of garlic, minced

3 handfulls of rucola
salmon filets (a small one for each person)


First start by making the bread:
Put the yeast in 300ml of the lukewarm water along with the yeast and the sugar. Stir until the yeast and sugar have dissolved.
Mix in a very large bowl the flour and salt together. Make a crater in the middle. Add bits of the yeast-water in the center and make circular movements with your hand until the water has become dough. Repeat process until all yeast-water is gone, then go with the normal water.
You should now have a nice sticky dough.
Spread it out on a surface with flour on it, knead it for about 5 minutes until you get an elastic dough.
Put the dough back in a clean bowl, with a cellophane film over it and put it on a warm place (like over slightly warm central heating or near an oven). let it rise for 40 mins.

Then make the sundried tomatoes:
Put the tomatoes in a bowl along with all the ingredients, mix well. Add pepper and salt to taste. Pour them in a large baking dish or whatever you have to bake on/in (:
Put them in a pre-heated oven at 100°C for an hour.

While the tomatoes are in the oven, I make the salsa:
put the ingredients together, add pepper and salt to taste and put them in the fridge. Done!

Now, your dough should have increased to double the size, knead it very well with your fists. Then knead it flat, let it rest with cellophane for another 30 mins.

The tomatoes should be ready now: spread them, the feta cheese and the olives over the bread dough and knead again so the ingredients are mixed. Put the bread on baking paper.
Make it flat and with your fingers punch in the dough so distinctives holes are made.
Coat the bread with the rough salt and oregano, bake for 20 minutes until the bread sounds hollow when you knock on it.

Bake the salmon:
I coat it in flour, add dried bellpepper, pepper and salt, then bake it until cooked in a frying pan with some olive oil.

The burger:
You now have the large baked bread, still warm. Cut it in large pieces, large enough to fit the salmon.
Cut open the piece so you have a "hamburger sandwich", add the rucola on the bottom, add some of the tomato salsa, put the burger in it, close the bread.

Bon appetit!

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