October 8

Salmon Burgers

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• Salmon Burgers with Asian-style Mustard Glaze [View Recipe]

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  Ingredients

  • 7.5 ounces salmon
  • 5 cloves garlic (divided)
  • salt & pepper
  • 1.5 tablespoons mustard (divided)
  • .125 teaspoon cayenne
  • 3 tablespoons soy sauce
  • 2 teaspoons ginger (minced)
  • 1 tablespoon honey
  • .25 teaspoon vinegar
  • .5 tablespoon oil
  • 2 hamburger buns
  • 1 tablespoon pickled ginger

  Instructions

  We start with the salmon burgers since we want to chill them for about 15 minutes so they stay together a little better.

  In a medium bowl, we dump out the drained can of salmon, picking through to remove any skin and bones. We rinse our hands and mince three of the cloves of garlic with a little salt. We mash the other two cloves of garlic with our knife, discarding the peels and setting them aside for the glaze. The minced garlic yields a little over 1 teaspoon which we add to the salmon. We freshly grind in some pepper, add 1 tablespoon of the Dijon, and the cayenne. We mix well with clean hands and form into two burgers. They are very loose (we probably could have added a beaten egg white), but we place them carefully on a large plate and refrigerate.

  While the burgers are setting, we make the glaze. In a small pot, we combine the soy sauce, ginger, the rest of the garlic and Dijon mixture, the honey, and rice vinegar. We bring it to a boil, stirring with a small spoon. Then, we lower the heat and continue to cook for 5 minutes as it thickens. When it is syrupy, we taste it for seasoning, and then shut off the heat.

  We heat the olive oil in our large non-stick pan over medium heat. When hot, we add the burgers carefully and cook for about 3 minutes on each side. We just want to brown the outside and heat through.

  Meanwhile, we strain our glaze through a fine strainer into a measuring cup and lightly toast our hamburger buns.

  We serve each salmon burger on a bun, topped with half of the glaze and pickled ginger.

• Old Bay Seasoned Oven Fries [View Recipe]

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  Ingredients

  • 1 large potato
  • 2 teaspoons oil
  • salt & pepper
  • .5 teaspoon Old Bay Seasoning
  • ketchup

  Instructions

  We start by pre-heating our oven to 425 degrees.

  After we scrub and peel our baking potato, we cut it in half and then into fries about 3 inches by ½ inch, trying to be as even as possible. We get about 36 fries from our one potato.

  We put the fries in a medium bowl and toss with half the oil, salt, pepper, and the Old Bay Seasoning. The rest of the oil we spread on a foil-lined cookie sheet. We spread on the potatoes, being sure they are in one layer, and put in the middle of the hot oven.

  We check after 25 minutes, carefully turning the fries with tongs. They are almost tender, so we just continue to brown them on the other side for about 10 more minutes.

  We serve with additional seasoning and ketchup.

• Salad with Mandarin Oranges