Hi Friends, I’m Nik Sharma and I blog at A Brown Table where I develop recipes that showcase the wonderful flavors of Indian cuisine. My favorite recipes are the ones where I get to showcase ingredients that are commonly used in Indian cooking and infuse them into everyday meals that are tasty yet wholesome and healthy.
Warm summers always remind me of grilling and spending vacations at the beach, so when Better Homes and Gardens asked me to cook and write about their recipes, I figured what could better than a delicious burger (any excuse is a great excuse to fire up the grill!). I picked their easy salmon burger recipe, which seriously guys, no jokes, this is one super EASY and tasty way to prepare salmon. All you need to do is add the ingredients to a food processor, click the “Pulse” button a couple of times, shape and then toss them on to your grill and watch them sizzle!
We eat a lot of seafood at home and salmon is definitely a common item on our menu. So we were eager to try this recipe out from Better Homes and Gardens.
My favorite way to eat these babies, is to grab a salmon patty, throw on some lettuce, add a dollop of mustard, and sandwich it inside a freshly toasted bun.
I kept the entire method of preparation and ingredients the same as listed in the original recipe but I did make a few of my own changes to it.
- Instead of using crackers, I used 1/2 cup oat bran. Not only does oat bran act as a binding agent it also gives a nice texture to the burger. If you have a gluten sensitivity issue, I recommend using oat bran that’s prepared in a gluten-free facility (just in case there’s cross contamination).
- I also added 2 tablespoons chopped red onion, 2 tablespoons of fresh cilantro leaves (but parsley could also be substituted in the same amount), 1 clove (approximately 1 teaspoon) of garlic , 1 small (1 teaspoon) thai chili pepper, 1 teaspoon garam masala, and 1 teaspoon salt to the salmon before processing it in the food processor.
If you’re looking for a no-fuss recipe to prepare a flavorful salmon burger, then this recipe will not disappoint!
Summer’s here – let’s keep the cookin’ easy. It’s far too nice out to be standing over the stove. My favorites this week keep the oven off but the flavors on. Let’s fire up the grill!
If you’ve never thrown your salad on the grill – I insist you give it a try this summer. Cool, crisp romaine gets a smoky, sweet flavor from a quick trip to the coals. Olives and Garlic has a must-try recipe – Grilled Romaine Lettuce Cobb Salad with Avocado Dressing.
Fresh summer fruit is about as good as it gets. Fearless Homemaker has found a way to make it better. Toss it with a zesty lime-mint dressing. Her Fruit Salad with Lime-Mint Dressing is gorgeous and can be customized with whatever fruit you like. Perfect for easy, breezy summer.
Is there anything more quintessentially summer than fudgsicles? These chocolate pops from A House In The Hills brought me right back to childhood. But, her Fudgsicle recipe is decidedly grown-up with healthy swaps like coconut, maple syrup, and avocado. I’ve already got a batch in my freezer.
Sarah Martens, Associate Digital Food Editor
When I think of the Midwest in terms of food, I think of fresh sweet corn, bustling farmers’ markets, and some of the best beef and pork in the country. What I don’t think of, is seafood.
See, we’re landlocked. Rocking the ‘no coast’, if you will, and the most exotic seafood I dined on growing up here in Iowa was shrimp and imitation crab sticks. Luckily over the past 10 years or so, many varieties of fresh and reasonably priced fish have become readily available at the grocery store, making it easy to incorporate fish and seafood into my weekly menu.
Salmon in particular has become one of my favorites over the past couple of years, not only for it’s mild taste and versatility, but also for it’s high concentration of Omega 3 fatty acids, which have benefits ranging from boosting heart health, to improving skin tone.
Despite its healthy benefits I think many people, not just here in the Midwest, are unsure of the best way to cook salmon. I promise, it’s actually very easy. I’ll show you how!
First select your salmon. I usually choose 4oz filets of wild-caught sockeye or Atlantic salmon, which taste “salmony” but aren’t too strongly flavored. Brush both the skin and flesh side with extra virgin olive oil, then season liberally with salt and pepper. Don’t be scared by the salmon skin, by the way. I’ll show you an incredibly easy way to remove it in a bit!
Place the salmon skin-side down in a dry skillet over medium-high heat.
Cook the salmon until you can start to see it changing color up the side.
Flip the salmon then let it cook for about 1/2 the time it cooked on the first side.
While the salmon is cooking on the second side, peel back the skin, which is now crisp and should come off in one strip, which you an immediately toss.
At this point I like to add a squeeze of fresh lemon juice, or add a glaze like this Maple-Bourbon Glaze I spooned onto the salmon after removing the skin. (Made sans bourbon, as the husband got thirsty…)
Flip the salmon over one last time, then slide it onto a plate.
Serve with fresh veggies, and a light starch like rice, and dig in!
Easy, flaky, fuss-free salmon, every time. Let me know in the comments section if you have any other questions!