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crispy smoked salmon burger, whipped dill cream cheese, cucumber-shallot relish + onion hamburger bun

crunchy smoked salmon burger, whipped dill cream cheese, cucumber-shallot relish, onion hamburger bun

Grilling season is upon us. So what better occasion to offer you guys this delicious burger recipe that you don’t in fact, have to grill at all! [slit eyes] My timing for these things is truly impeccable.

But while I may not win awards for greatest planner of the year, I can bet this smoked salmon burger would definitely lead the pack in the tasty category. This recipe was born from my desire to eat all the yummy things a lox bagel offers but in a more substantial, gratifying form. Where the lox bagel is morning, delicate, subtle. This burger is night, robust, bold. There is no hiding from flavor here.

Smoked salmon, sumptuous and buttery, is laced within the burger, balanced by the undertones of Atlantic salmon. The burgers are coated with panko and golden-ified into a crispy, crunchy, glorious patty and then sandwiched between a tangy dill-infused whipped cream cheese and bright cucumber relish. Topped with a toasty onion bun and you’ve got yourself a damn sexy burger to make all your wild breakfast-for-dinner dreams come true.

 

crispy smoked salmon burger, whipped dill cream cheese, cucumber-shallot relish + onion hamburger bun

 

// crispy smoked salmon burger, whipped dill cream cheese, cucumber-shallot relish, onion hamburger bun

 

Serves 4-6, depending on patty size

 

For the whipped dill cream cheese: 

 

8 ounces whipped cream cheese, at room temperature

1 heaping 1/4 cup chopped dill

Juice 1/2 lemon

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

 

// Combine all ingredients in a medium bowl. Set aside (or stash in fridge if this is for later).

 

 

For the cucumber-shallot relish: 

 

1/2 English cucumber, sliced super thin or on a mandoline, about 1/8″ thin

3 tablespoons sliced shallot, cut root to root

Juice 1/2 lemon

1/2 teaspoon salt

1/2 teaspoon black pepper

 

// Toss all ingredients together in a small bowl. Set aside to get happy happy.

 

 

crispy smoked salmon burger, whipped dill cream cheese, cucumber-shallot relish, onion hamburger bun

 

 

For the crispy smoked salmon burger patties:

 

3/4 pound Atlantic salmon, skin removed, cut in pieces

4 ounces smoked salmon

1 egg

Zest 1 lemon

Pinch red pepper flakes

1 tablespoon chopped dill

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup panko + additional 1/2 cup, separated

1/4 cup canola oil, for frying

 

Onion hamburger buns, toasted

 

// Tumble all ingredients into food processor and pulse multiple times until roughly chopped and it comes together into a ball. Form into 4-6 patties, depending on how thick you want them. Chill them in the fridge for 30 minutes.

Coat patties with panko.

Set a large fry pan over medium flame and add oil. When it shimmers, add patties and cook until golden on both sides, about 6-8 minutes total. Let drain on towel paper-lined plate.

Serve smoked salmon patties on toasted onion hamburger buns with lots of whipped dill cream cheese and cucumber-shallot relish on top. Grab lots of napkins, you’re gonna need it, dude.

 

 

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Black bean, radish, corn salad with cotija cheese and lime-cilantro dressing

Black bean, radish, corn salad with cotija cheese and lime-cilantro dressing

 

It’s been a rough couple days, folks. My uncle from my dad’s side was admitted to the hospital yesterday for a stroke. Today, he had surgery to relieve the pressure that was building up in his skull. I just found out from my dad that surgery went remarkably well and that’s he’s resting. They will be able to see him in an hour. It’s the best news I’ve received in quite a while.

It’s times like these, when horrible, sudden things happen to the loved ones in your life that make you take a step back and really appreciate what matters. We take so many things for granted; I know I do. If there’s anything that you can accomplish and be great at in this short amount of time we have on earth, it’s to love people. Love as many as you can. Love them fiercely. Love them now.

 

Black bean, radish, corn salad with lime-cilantro dressing

 

When things go awry in my life, the only way I know to cope is to cook. There are many things that are out of my control, but with the knife in my right hand and food on the cutting board, I am confident I have the power to create something delicious. This salad is actually something I’ve been making for several years but never wrote the recipe down. It’s always been one of those things I toss together when I’m craving something crunchy and fresh. I’d love to share it with you, friends.

 

 

Black bean, radish, corn salad with cotija cheese and lime-cilantro dressing

 

// Black bean, radish, corn salad with cotija cheese and lime-cilantro dressing

 

Here’s a super crunchy, super refreshing salad to enjoy any time of the year but seems to feel the most pleasurable when warm weather beckons and your appetite for fresh veg heightens. This is especially delicious in the late summer when corn is plentiful and sweet. Cotija cheese is a hard, salty, crumbly Mexican cheese that cuts through the acidity of the salad; if you can’t find it, try the Italian version– ricotta salata.

 

Serves 2-4

 

15 ounce can black beans, rinsed and drained

2 ears fresh corn, shucked and kernels chopped off

Handful of radishes, cut into small pieces roughly same size as black beans

1/4 cup red or sweet yellow onions, chopped roughly

1/2 teaspoon ground cumin

Pinch red pepper flake, or 1/2 jalapeno, diced

1 teaspoon salt

1/2 teaspoon black pepper

Juice of 1 lime

1/4 cup fresh cilantro, chopped roughly

4 ounces Cotija cheese, crumbled into large chunks

 

// Combine all ingredients except Cotija cheese into a large bowl and mix gently; taste for seasonings. Add Cotija cheese and mix gently. At this point, the salad is good to go but if you let it mingle for a while longer, the flavors really meld together and it tastes even better. Your call, amigos.

 

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I'd Eat That - hungrygirlporvida.com - […] Black Bean, Radish, Corn Salad with Cotija and Lime Cilantro Dressing—this looks like the perfect salad for taco night! […]

Chicken stir-fry with yellow squash, red bell peppers, peanuts, and chili garlic-coconut sauce

Chicken stir-fry with yellow squash, red bell pepper, peanuts, and chili garlic-coconut sauce

 

I survived hot yoga.

I may have sweat about 10 liters, but I survived. It’s a great departure from my regular routine of weight training at the gym, and I’m hoping it will benefit my overall fitness this year.

I threw this chicken stir-fry together early last week as a quick dinner, and it was so good I had to make it again to share with you guys. If you have the ingredients on-hand, this is super simple to whip up for a weekday meal. I love the concept of stir-frys– anchor it with a protein, fluff it up with some delicious vegetables, add some punchy spices, and you’ve got a wholesome and tasty dish that is full of flavor. I typically like to eat this on its own, but you can serve it with brown rice for extra carbs and fiber.

 

Chicken stir-fry with red bell pepper, yellow squash, peanuts, and chili-garlic coconut sauce

 

// Chicken stir-fry with yellow squash, red bell pepper, peanuts, and chili garlic-coconut sauce

 

Chili garlic sauce can be found at most supermarkets and most definitely, Asian markets. Ponzu is a citrusy soy sauce, but if you can’t find any, regular soy sauce would work, with the addition of a squeeze of lime juice at the very end of cooking to lend some brightness and acidity. 

 

Serves 2-3

 

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 tablespoon ponzu sauce

1 teaspoon toasted sesame oil

2-3 teaspoons chili garlic sauce, depending on how spicy you want it

1/2 teaspoon ground ginger

2 tablespoons cut on the diagonal scallions, plus more for garnish

1/2 teaspoon salt

1/4 teaspoon black pepper

1 red bell pepper, cut into bite-sized pieces

1 yellow squash, cut into bite-sized pieces

1/2 cup roasted, salted peanuts

1/3 cup full fat coconut milk

 

// In a medium bowl, combine the chicken, ponzu sauce, sesame oil, chili garlic sauce, ginger, scallions, and salt, and pepper. Let this marinate while you prep the next ingredients.

Chop the red bell pepper and yellow squash. Set a wok or medium frypan over medium-high heat. When it’s hot, tumble in the chicken mixture and cook until opaque, stirring often, about 5 minutes. Add the bell pepper, squash, and peanuts; cook for another 2 minutes or until brightly colored. Pour in the coconut milk and stir. Let this bubble for a couple more minutes. Taste sauce for seasonings, adding more s + p and/or chili garlic sauce for spiciness. Serve chicken stir-fry as is, alone, or with brown rice.

 

Some more tasty, quick weekday meals: 

Cauliflower and broccoli stir-fry with tofu + sriracha-spiked peanut sauce

Warm lentil salad with broccoli, napa cabbage, and feta cheese

Spaghetti “pizza” with sausage and feta cheese