WHAT TYPE OF MIXTURE IS THIS SALAD DRESSING RECIPES

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SALMON BURGERS RECIPE - NYT COOKING



Salmon Burgers Recipe - NYT Cooking image

For this recipe, you’ll want to grind part of the salmon in a food processor: It’ll bind the rest, which can be coarsely chopped to retain moisture during cooking. Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf. This approach, along with a few simple seasonings, produces delicious burgers in not much more time than it takes to make one from ground chuck. The only real trick is to avoid overcooking. Whether you sauté, broil or grill this burger, it's best when the center remains the color of … salmon. Two or three minutes a side usually does the trick.

Provided by Mark Bittman

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds skinless, boneless salmon
2 teaspoons Dijon mustard
2 shallots, peeled and cut into chunks
1/2 cup coarse bread crumbs
1 tablespoon capers, drained
Salt and black pepper
2 tablespoons butter or olive oil
Lemon wedges
Tabasco sauce

Steps:

  • Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run — stopping to scrape down the sides if necessary — until the mixture becomes pasty.
  • Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a 1/4 inch or so; be careful not make the mixture too fine.
  • Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)
  • Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: Let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.

2-MINUTE OIL-FREE BALSAMIC SALAD DRESSING | FORKS OVER K…



2-Minute Oil-Free Balsamic Salad Dressing | Forks Over K… image

We hope that's quick enough for you! This easy, quick oil-free balsamic dressing comes from chef Katie Simmons. Serve it over a hearty plant-based salad, marinated mushrooms, or grilled tofu. Recipe from Plants-Rule. Find this recipe and more (plus create a quick shopping list) in the Forks Over Knives Recipe App.

Provided by FORKSOVERKNIVES.COM

Total Time 2 minutes

Number Of Ingredients 5

2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon nutritional yeast
¼ teaspoon dried basil (or other dried herbs)
sea salt and freshly ground black pepper

Steps:

  • Combine all ingredients with 2 teaspoons water in a jar or Tupperware container.
  • Close lid, and shake for a few seconds to mix well.

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2-MINUTE OIL-FREE BALSAMIC SALAD DRESSING | FORKS OVER K…
We hope that's quick enough for you! This easy, quick oil-free balsamic dressing comes from chef Katie Simmons. Serve it over a hearty plant-based salad, marinated mushrooms, or grilled tofu. Recipe from Plants-Rule. Find this recipe and more (plus create a quick shopping list) in the Forks Over Knives Recipe App.
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