Long time no food :( Just so you know you weren't neglected intentionally, here's a brief summary of mine and Matt's last two months:
-Moved into the new house! (Yay!)
-Had a spring concert! (Yay!)
-New pipes exploded because they were too full of tree roots. (Boo...)
-Matt got his big kid job! (Yay!)
-Matt graduated with his Masters degree in Media Arts! (Yay!)
-Former neighbor at the rental went postal and weed whacked all of Matt's rosebushes, in addition to verbally threatening us and our landlady resulting in police reports... (Boo...)
All of this took place within two weeks. In addition, we made the executive (and ultimately incredibly stupid...) decision to switch Butters to the fancy protein food that was supposed to make him a kitty cat super model. The subsequent result was really just alot of cat poo and bleach. Also, Butters gained three pounds. So naturally we put him back on the fat cat food, and all of us are much happier.
You can certainly imagine that not a lot of cooking happened during this period of time. I made roughly 7 lbs of guacamole for Matt's graduation party, but that's really about it. I went to a conference last week for five days, and Matt officially used our new stove for the first time. It's been rough I tell ya. We went grocery shopping for the first time in three months the other day. You know it's bad when you have to buy things that are usually just in the cabinet (read: salt and flour). $500 later (shudder), our kitchen has food in it, and we even have vegetables! Another semi-entertaining obstacle was learning how to use our first gas stove... I may or may not have lit a pasta scoop on fire.
I am super fortunate to be able to just hang out in the summertime. Obviously I could go back to the Huck or something of the like during the summer, but to be quite frank, this is the only chance I get to get anything accomplished during the year (i.e. keeping up with you fine people, laundry, drinking wine, you know, real basic life necessities...). I've cooked more in the last two weeks than I have in the last two months, which makes everyone happier. The result of this is lots and lots of new recipes!
You may notice that I am using frozen salmon fillets. You may feel welcome as always to use fresh salmon. As a quick weeknight dinner, I usually like to have a bag of frozen salmon in the freezer (for pasta, burgers, salads, etc.). They contain no additional ingredients, and they are quite a bit cheaper (especially if you need to keep it in the freezer to cook at your leisure). Also, this recipe makes about six burgers, so if you're on a budget, it's important to consider volume, and these burgers only cost about $2.00 per serving (including sauce, garnish and buns), which is pretty impressive considering they're made out of something other than beef.
To make my saucy salmon burgers you will need:
For the Burgers:
about 1 1/2 lbs of salmon (I use frozen)
3/4 cup bread crumbs (if your mixture doesn't seem to be sticking together, you can certainly add more!)
1/2 red onion, finely minced
1/4 cup red pepper, finely minced
2 tbsp olive oil mayonaise
2 eggs
1 tsp dill
1 tbsp parsley
1 tsp or more if you like sriracha
salt and pepper to taste
Thaw salmon (de-bone and remove skin if it hasn't been already), and pull apart until the meat appears minced. Add in the rest of your ingredients and mix with hands until well combined. Form into six equal patties (but don't mush them flat, they should be about an inch thick prior to cooking). Heat about 3 tbsp of olive oil in a pan on medium to medium high (a grill pan works well too!), cook on each side until browned, flipping once. If you want them more well-done (read: drier), you can finish them in the oven at 350 degrees for about five minutes. Otherwise, just heat your oven to warm to keep them ready to eat as you finish cooking all of the patties.
While your patties are in the oven on warm, you can make this tasty tzatziki sauce to put on top. Truthfully, on any given week night I might cheat and use Costco's organic tzatziki sauce, but if I have the time, this is the recipe I like to use.
You will need:
1 1/2 cup sour cream or unsweetened Greek yogurt
3 tbsp grated cucumber
2 tsp chopped garlic (finely)
1 tbsp chopped dill (fresh is best!)
2 tsp lemon juice
salt and pepper to taste
Combine all ingredients in a bowl, don't over stir. If you want a thicker spread as opposed to a sauce, use 3/4 cream cheese and 3/4 sour cream or yogurt instead of 1 1/2 cup sour cream or yogurt.
To assemble:
Matt and I like thinly sliced tomato and cucumber for garnish and toasted hoagie rolls (cut into two, smaller burger sized buns). I like to toast the buns in the same pans I used for the burgers with a little extra olive oil. For an extra "zip", you can rub the toasted part of the bun with a clove of garlic. Spread your tzatziki on both sides of your bun, add burger and chosen garnishes. Most of the time we serve these with chips and salsa, or guacamole (which is also a tasty substitute for the tzatziki sauce!).
Cheers, my dear sweet Butterballs, to a productive and tasty summer! As, always, love and best fishes! May your bellies, be full, your faces be pleasantly sunburned, your glasses be full, and your homes be blessed. Happy cooking!
