So I think I mentioned to you once in this post that coming home to Phoenix and descending on my parents’ kitchen is like Dean and Deluca, Eataly, and the best Bushwick bodega you’d ever want to shop in. I open my mom and stepdad’s (from here on out, they will be referred to as Cindy and Bob) pantry and find four different kinds of rice, six different varieties of pasta*, Rancho Gordo beans, exotic soy sauces and spices and dried fruits. I rummage through the fridge and find meyer lemon juice and a variety of mustards and dipping sauces and all kinds of cheeses. I am like that cartoon-ish, big bottomed chef in checked pants you see in animated kids shows – bent over into the fridge and wildly tossing ingredients back to my sous chef. In this case, I guess that’s Cindy.
This trip I hit the jackpot! A day before I arrived, Cindy and Bob threw a dinner party where they prepared a whole king salmon and there were leftovers. So for the first of many meals I will prepare for them on this trip, we had salmon burgers with herb aioli. They came together really fast and worked both on a bun (for Bobby) and served over this slaw (for Cindy and me). To each their own. They would make a great addition to a 4th of July barbecue, too. Enjoy!
(I will be spending a lot of time at the post for the next couple of weeks)
* I just did a count, and in case you’re wondering, the pantry contains 11 different pastas and almost FORTY different kinds of rice or rice-related products. Imma have some fun here!!
Salmon Burgers with Herb Aioli
Active time: 20 minutes, Inactive time: 20 minutes (Optional); Serves 4.
2 cups pre-cooked salmon or 1 14 oz can pink salmon
2 green onions, chopped small with greens
1 garlic clove
1/4 cup minced yellow pepper
1 tablespoon each minced basil and tarragon
1/2 cup crackers (I used 100% rye crackers, as I am off the wheat)
2 tablespoons mayonaise
3 tablespoons lemon juice
salt and pepper to taste
4 whole wheat buns OR bed of lettuce
Herb Aioli (recipe follows)
Wrap peppers in a paper towel and squeeze liquid out. Chop the garlic. Using the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt until very smooth. Add all ingredients to a bowl and combine well. The mix should be crumbly but hold together what pressed firmly.
In the bowl, score mixture into four sections. Take each section and press together to make a patty. Stack patties on plate with plastic wrap or wax paper dividing them. Chill in refridgerator for 20 minutes (optional).
Pre-heat a skillet over medium heat and spray with non-stick cooking spray or coat with a tablespoon of olive oil. Sear the burgers on both sides, about 3-4 minutes aside. Transfer to buns or a bed of lettuce, top with aioli, and serve. Enjoy!
Aioli (Adapted from Fine Cooking)
2 small cloves garlic
1-1/2 cups mayonnaise
1/3 cup finely chopped fresh chives
2 Tbs. finely chopped fresh tarragon
1-1/2 Tbs. Dijon mustard
1 Tbs. fresh lemon juice
1/8 tsp. cayenne
Freshly ground black pepper
Chop the garlic. Using the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Transfer the garlic paste to a small bowl and stir in the mayonnaise, chives, dill, mustard, lemon juice, cayenne, 1/4 tsp. pepper, and salt to taste. Set the aïoli aside.