Get Cooking_ 150 Simple Recipes to Get You Started in the Kitchen - Mollie Katzen [61]
Serve with cranberry sauce and chopped toasted pecans.
Top with any of the classic restaurant add-ons, like bacon, crumbled bleu cheese, sautéed mushrooms, thinly sliced red onions (raw or sautéed), avocado, guacamole (store-bought or homemade—see Chapter 8: Party Snacks), salsa, or pesto (store-bought or homemade—see Chapter 8: Party Snacks).
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salmon burgers
Makes 4 burgers
Here’s a tasty way to enjoy your salmon without breaking the bank. You might be surprised to discover that most canned salmon is made from high-quality wild salmon, and if you are concerned about over-fishing, this is a great way to extend a modest quantity of fish into a great entrée. When you open a can of salmon, you’ll see that most of it looks attractive, but some parts may look a bit, well, sketchy. This would be bits of skin, bones, and fat. No worries. It’s all nutritious, and the canning process makes it all edible, so you can just mix these parts in and they won’t be noticeable in the finished burgers.
These patties freeze and reheat well after they’ve been cooked. Once you’ve cooked them, let them cool and then freeze them in a heavyweight resealable plastic bag. Reheat them in the microwave or in a small skillet over low heat.
Two 7.5-ounce cans salmon
½ cup toasted breadcrumbs (see Chapter 3: Pastas)
2 large eggs, well beaten
3 tablespoons very finely minced red or yellow onion
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
Lemon wedges
1. Open each can of salmon and use the lid to press the salmon down in the can as you tilt it over the sink until most of the liquid has drained out. Put the salmon in a medium-large bowl. Using a fork or your clean fingers, flake the salmon into small pieces. Add the breadcrumbs, eggs, onion, salt, and pepper, and mix until thoroughly combined.
2. Divide the mixture into 4 equal portions and shape them into patties, each a generous ½-inch thick.
3. Place a large (10-to 12-inch) heavy skillet over medium heat. After about a minute, add 1 tablespoon of the olive oil and swirl to coat the pan. Place the salmon patties in the pan and cook, undisturbed, for 3 to 4 minutes, or until golden brown on the bottom.
4. Use a metal spatula to carefully loosen each burger and flip it over, adding more oil if the pan seems dry. Cook on the second side for about 3 minutes, or until the undersides are nicely browned. Serve each burger with a wedge of lemon.
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GET CREATIVE
Add up to ½ teaspoon dried dill or tarragon (or 2 teaspoons minced fresh) to the mix.
These are great on their own as an entrée, or you can give them the burger treatment and serve them on a toasted soft bun with mayo or tartar sauce, lettuce, tomato, and thinly sliced cucumbers.
Serve on a plate, topped with a generous dollop of Shortcut “Hollandaise” (Chapter 6: Chicken, Fish, and Meat).
Top with avocado slices, bacon, and crumbled bleu cheese and serve on warm ciabatta bread or a burger bun.
Serve topped with marinated artichoke hearts (drained, direct from the jar).
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tuna burgers
Makes 4 burgers
This recipe is very similar to the one for salmon burgers, with just a few changes to accommodate the different flavor of the fish. Look for light tuna canned in olive oil—it’s tastier and moister (and usually less expensive) than white tuna packed in water, although either kind will work.
These patties freeze and reheat well after they’ve been cooked. Once you’ve cooked them, let them cool and then freeze them in a heavyweight resealable plastic bag. Reheat them in the microwave or in a small skillet over low heat.
Two 6-ounce cans tuna
1/3 cup toasted breadcrumbs (see Chapter 3: Pastas)
¼ cup very finely minced red or yellow onion
2 large eggs, well beaten
A small handful of finely minced parsley
¼ teaspoon (a few squirts) fresh lemon juice
1/8 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
Lemon wedges
1. Open each can of tuna and use the lid to press the tuna down in