I really enjoy salmon burgers and usually keep some of the Whole Foods frozen variety in the fridge for quick dinner. I decided to try making my own and used the recipe from Cooking Light for Hoisin Glazed Salmon Burgers with Pickled Cucumber.
These take just minutes longer than a frozen burger and they were really tasty. I enjoyed the flavors with the quick pickled cucumber and soy and hoisin.
I make breadcrumbs out of whatever leftover bread we have and keep them in the freezer so I just used those instead of panko. We ended up using 2 egg whites to get the consistency we wanted for the burgers but other than that I stuck pretty true to the recipe.
If you have the option, I would get the folks at the fish counter to skin the fish for you. That was a little more difficult than I expected. Glad Neal stepped in and finished that task!
The basil is coming in in full force this time of year! It grows best when you cut from it so it’s good to have lots of basil options for dinner. When you cut a bunch of basil and bring it in the best way to store it is in the windowsill in water. You may find you actually grow roots and you could replant some of it if you wanted!
We tried this Spicy Basil Chicken from Cooking Light recently. It was very good although not very spicy at all. That’s probably because we just used dried chillies instead of the sambal oelek that was recommended. I’ve never been able to find such before but just located it at the Indian grocery last week so we now have it on hand for future use.
I used onions instead of shallots and I did not add the garlic with the onion. My recipe pet peeve is when they call for garlic to be added way too early in a recipe. The garlic would be burnt to a crisp if you added it when they called for it and then cooked it for 13 minutes with the chicken.
drives. me. crazy.
So, cook your onions, add the chicken (which doesn’t take nearly 13 minutes to cook. keep an eye on it and cook until done) and then add the garlic. Cook for 30 or so seconds before adding the sauce. I was skeptical that this was enough sauce but I was pleasantly surprised that it was just perfect.
Serve over brown rice. We ate this with Chinese Long Beans and the flavors worked well together.
This recipe is a great example of knowing when to follow the recipe and when to make adjustments. Just because a recipe is published doesn’t mean it is error free nor does it mean it always utilizes the best methods. Recipes are guides, not rules 🙂
When you discover something like Chinese Long Beans at your Tennessee farmers market I think you are obligated to give them a try, don’t you think?
Often called yard long beans they are a bit closer to a half yard long but even that is significant enough to make the common green bean a bit jealous.
A quick search for recipes yielded this recipe for Stir Fried Yard Long Beans. It’s the type of recipe that Neal loves best since it sends him to the Indian grocery searching out ingredients we’ve never before encountered like curry leaves and asafetida powder.
Curry leaves are interesting things. The texture reminds me a bit of a holly leaf and the flavor is decidedly smokey. It bears no resemblance to actual curry powder.
The night before we made this dish I began to notice an unusual smell in the kitchen. I was finally able to pinpoint the cabinet it was coming from and we began pulling everything out, trying to figure out what was spoiling. It was puzzling since that cabinet is primarily canned goods and dried grains. And then we noticed the jar of asafetida powder. ohmygoodness! Now I know why it is also called devil’s dung. It’s a pretty indescribable smell except to say you can’t imagine actually voluntarily adding it to your dinner. But, add it in we did! I’m happy to say that you don’t notice the smell in the cooked dish. I’d be interested to try the beans with and without the powder to know what it added. The recipe only called for a pinch so I now have several ounces in the cabinet awaiting experimentation. We were at the Indian grocery again this weekend and the man who checked us out said he adds a pinch to pretty much everything he cooks. Hmm…not sure I’m that adventurous.
The beans were delicious and pretty reminiscent of green beans in texture.