okie dokie artichokie »

Masthead header

Parmesan Salmon Fish Sticks + Lemon Aioli

 

When I was 12, I’d rush home from school to eat fried fish. It was piping hot, flaky, and delicious. And of course, I’d have it with a side of ranch dressing. [feigned surprise]

 

Maybe it’s the nostalgia of eating crunchy fish that excites me or maybe it’s the simple fact that these are just so good. Using salmon in place of your typical cod works magically in this recipe, resulting in a fish stick that is rich, bold, and full of flavor.

 

And because I can’t not dip things with things, I made a lovely lemon aioli to go along with. These Parmesan salmon fish sticks are super satisfying, healthy-ish, and pretty freakin’ awesome.

 

Parmesan Salmon Fish Sticks + Lemon Aioli

 

Parmesan Salmon Fish Sticks + Lemon Aioli

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: 3-4

Ingredients

    for the fish sticks:
  • 1 – 20 ounce salmon filet, skinned
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 egg whites
  • 1 cup grated parmesan cheese
  • 1 cup panko
  • olive oil, for drizzling
    for the lemon aioli:
  • 1 cup mayonnaise, preferably homemade
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 small garlic clove
  • salt
  • black pepper

Instructions

    for the fish sticks:
  1. pat salmon dry. cut salmon into 1/2″ slices lengthwise; if center cut slices look too wide, cut those in half.
  2. preheat the oven to 450 degrees. grab a large baking sheet and liberally oil with olive oil.
  3. in a shallow plate, mix the flour with the salt and pepper. in a shallow bowl, whisk egg whites until frothy, about a minute. in another shallow plate, combine the parmesan cheese and panko, seasoning with some salt and pepper.
  4. dip each fish stick into the flour until fully coated and then shake excess. next, swish it into the egg whites; letting excess drip off. last, dredge in parmesan and panko mix until totally coated, pressing firmly. arrange on oiled baking sheet. drizzle all fish sticks with olive oil. bake for 15-20 minutes or until crispy. serve with lemon aioli
    for the lemon aioli:
  1. in a medium bowl, combine the mayonnaise, lemon zest and juice. roughly chop garlic with a pinch of salt and rub with side of knife to make a paste. add this and a pinch of black pepper to the mayonnaise. whisk together.

Notes

adapted from giada de laurentiis

 

// other fishy things

 

 

 

 

 

sig3

Melissa Clark’s Deviled Egg Salad with Anchovies and Hot Smoked Paprika + Green Beans with Walnut-Parsley Sauce

Melissa Clark

 

When I was in elementary school, one of the best feelings for me was opening up my brown bag lunch to discover my mom had made me an egg salad sandwich that day. I don’t know exactly how she made it or what she put in it, but man, it was always so delicious. We didn’t have much growing up. Immigrants from Peru, my parents had to start all over; learn the language, pick up low-level jobs just to pay the rent, put clothes on our backs, and send me to school. And so, for most of my school day lunches, it was usually something very modest like mayonnaise and two slices of white bread. But sometimes…sometimes, my mom would surprise me and make egg salad and it felt like a huge treat, richly opulent and extravagant. I will always remember that feeling.

 

 

Melissa Clark

 

Fast forward thirty years and I still can’t get enough of egg salad sandwiches. About a year ago, I found a recipe for deviled egg salad from Melissa Clark. She adds anchovies to it. Anchovies. And boy, is it special. The saline pungency of the anchovies carries itself beautifully with the chopped eggs, softened by the mayonnaise. There are only a handful of things that truly cause me to close my eyes in sublime while eating, and this is one of those things. It is perfection.

You can eat this from a bowl (I do), on a slice of good, toasted bread, or as a sandwich. The original recipe only makes enough for 2 servings. I triple it so I can ensure I have enough to feast on it for several days. This egg salad gives me motivation to get up in the morning because I know what awaits me for breakfast. No shame.

 

Green Beans with Walnut-Parsley Sauce

 

The same week that I was happily noshing on deviled egg salad, I discovered this pretty awesome recipe for green beans and walnut-parsley sauce. And to my delight, it actually went very well eaten alongside it. The sauce is loud, bright, fresh. Think pesto but without cheese. It’s a cinch to make since you just tumble everything into a food processor and give it a spin. I used this to dollop over chilled green beans as intended, but it was also terrific over steak, grilled shrimp, toast, eggs. It is delicious on anything that could benefit from a pop of bold flavor.

 

Walnut-Parsley Sauce

 

Melissa Clark’s Deviled Egg Salad with Anchovies and Hot Smoked Paprika + Green Beans with Walnut-Parsley Sauce

Yield: 2

Ingredients

    for the deviled egg salad:
  • 3 tablespoons mayonnaise, preferably homemade
  • 2 anchovies, minced
  • 1/2 teaspoon apple cider vinegar
  • pinch smoked paprika
  • 1 garlic clove, minced
  • pinch coarse salt
  • 2 large eggs, hard-boiled and chopped
  • good farm bread, sliced and toasted
    for the green beans:
  • 1/3 cup walnuts, toasted
  • 1 1/4 cups fresh parsley
  • 1 garlic clove, smashed
  • 2 teaspoons worcestershire sauce
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon coarse salt
  • 1/4 cup olive oil
  • 1 1/2 pounds green beans, cleaned and trimmed

Instructions

    for the deviled egg salad:
  1. in a large bowl, mix together the mayonnaise, anchovies, vinegar, and paprika. on a cutting board, use the flat side of a knife to mash together the garlic and salt until a rough paste forms. add the paste to the bowl and toss to combine. mix in the eggs and gently incorporate.
  2. at this point, you can eat it straight out of the bowl with a spoon in your pajamas on the floor (like i do) or be a respectable human being and toast up some amazing bread and spoon the deviled egg salad on top for an open-face sandwich (like i sometimes do). otherworldly.
    for the green beans:
  1. in a food processor, toss in walnuts, parsley, garlic, worcestershire sauce, lemon zest, salt. give it a whir and slowly add the olive oil until combined.
  2. blanch the green beans in boiling water until just tender, about 1 – 1 1/2 minutes. drain and run under cold water until bright green and crisp. serve chilled green beans with walnut-parsley sauce dolloped on top.

Notes

deviled egg salad adapted from melissa clark’s cookbook, in the kitchen with a good appetite

i love this deviled egg salad so much, i actually triple the recipe so it makes enough to last me several days. i eat this for breakfast, for lunch, dinner. i eat this with a spoon out of the bowl. so good, you guys.

walnut-parsley sauce adapted from food network kitchens

the walnut-parsley sauce is magic. delightful spooned over chilled green beans but just as dazzling with crusty bread, over grilled shrimp, on steak (think chimichurri). double the recipe to stash this in the fridge to fawn over all week long.

 

// more egg things or things to put on bread

 

 

 

sig3

 

Beans and Greens with Sardines - The Hoot Eats - […] isn’t one for you. If you have any interest in the salad of eggs like I am, you should make this one. It was so good. I promise you can’t really taste the anchovies other than a hint of […]

Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans

Pumpkin Chorizo Chili with Sweet Potatoes and Pinto Beans

 

fall is here, which for me means oversized pajama pants, curling up on the couch, and eating big bowls of warm, comforting food. i seem to have an affinity to chili. because see, while i grew up in a family that loved to cook, i never actually learned how until i was married. i remember many evenings standing in our apartment kitchen absolutely clueless about what to make. it wasn’t until i started taking risks and experimenting with different flavors that i finally found my rhythm. and chili was one of those things that i could play around with wildly– it was a recipe that wasn’t, if that makes any sense. the possibilities were endless; bean variety, spice, viscosity, protein, and not to mention the interesting toppings that go along with it.

with cool weather, the urge for something rich and creamy kicks in. this chili combines the spicy meatiness of chorizo and the soft pillowiness of sweet potatoes. the refried beans create a luscious canvas. and the pumpkin balances flavors with its sweetness and lends a lovely orange hue. this is super delicious topped with crushed tortilla chips, cilantro, and Greek yogurt.

i am thrilled to once again collaborate with an amazing group of food bloggers for the second annual Virtual Pumpkin Party. you can bet on finding the most delicious recipes for anything pumpkin by heading over to Sara’s blog where she has listed the links. enjoy and happy pumpkin eating!

 

Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans

Prep Time: 5 minutes

Cook Time: 1 hour, 45 minutes

Yield: 6-8

Ingredients

  • 1 pound chorizo
  • 1 medium yellow onion, minced
  • 1 – 10 ounce package frozen sweet potatoes
  • 1 – 15 ounce can refried pinto beans
  • 1 quart jar veggie juice
  • 1 1/2 cups pumpkin puree
  • 1 – 10 ounce can petite diced tomatoes with jalapeño and cilantro
  • 1 heaping teaspoon chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 – 8 ounce package cream cheese or neufchatel cheese, at room temperature
    topping suggestions:
  • crushed tortilla chips
  • fresh cilantro
  • freshly chopped scallions
  • sour cream/plain greek yogurt
  • shredded cheese
  • sliced radishes

Instructions

  1. in a large pot set over medium high heat, crumble the chorizo and cook, rendering off the fat; about 5-7 minutes. tumble in the onions; stir and cook until translucent, just a few minutes. toss in the sweet potatoes, refried pinto beans, veggie juice, pumpkin puree, tomatoes, chili powder, salt, and pepper; stir. bring to a bubble and then turn the heat to low, cover most of the way with a lid and let cook for about 1 1/2 hours, stirring occasionally, tasting for seasoning. when it’s done, take off the heat and add the cream cheese, melting it in with a spoon.
  2. serve chili with crushed tortilla chips, fresh cilantro and scallions, sour cream or plain greek yogurt, and a big mug of cold beer.

 

 

// some more chili and cozy stews: 

 

sig3

Pumpkin Jeon - […] Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans […]

Quick Pumpkin and Kale Risotto + Arancini | Cake Over Steak - […] Kale & Caramel • Goat Cheese & Sage-Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini […]

Pumpkin Vegan Sticky Buns with Vanilla Bean Frosting | Heart of a Baker - […] Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans […]

Pumpkin Cheesecake with Vanilla Whipped Cream - A Butterful Mind - […] Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans […]

Pumpkin Bread Pudding - Taste Love and Nourish - […] Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans […]

Pumpkin Caramel Cream Cheese Swirl Blondies // The Speckled Palate - […] Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans […]

Smoky Pumpkin & Black Sesame Seed Hummus – Gym Breathe - […] & Caramel • Goat Cheese & Sage-Stuffed Pumpkin ChallahOkie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto BeansSalted Plains • Easy Pumpkin BreadLiliahna • Chicken Legs with Pumpkin and […]

Crispy Smoked Salmon Burger, Whipped Dill Cream Cheese, Cucumber-Shallot Relish + Onion Hamburger Bun

Smoked Salmon Burger with Whipped Dill Cream Cheese and Cucumber Relish

Grilling season is upon us. So what better occasion to offer you guys this delicious burger recipe that you don’t in fact, have to grill at all! [slit eyes] My timing for these things is truly impeccable.

But while I may not win awards for greatest planner of the year, I can bet this smoked salmon burger would definitely lead the pack in the tasty category. This recipe was born from my desire to eat all the yummy things a lox bagel offers but in a more substantial, gratifying form. Where the lox bagel is morning, delicate, subtle. This burger is night, robust, bold. There is no hiding from flavor here.

Smoked salmon, sumptuous and buttery, is laced within the burger, balanced by the undertones of Atlantic salmon. The burgers are coated with panko and golden-ified into a crispy, crunchy, glorious patty and then sandwiched between a tangy dill-infused whipped cream cheese and bright cucumber relish. Topped with a toasty onion bun and you’ve got yourself a damn sexy burger to make all your wild breakfast-for-dinner dreams come true.

 

Smoked Salmon Burger

 

 

Crispy Smoked Salmon Burger, Whipped Dill Cream Cheese, Cucumber-Shallot Relish + Onion Hamburger Bun

Prep Time: 45 minutes

Cook Time: 8 minutes

Yield: 4-6, depending on patty size

Ingredients

    for the whipped dill cream cheese:
  • 8 ounces whipped cream cheese, at room temperature
  • 1 heaping 1/4 cup chopped dill
  • juice 1/2 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
    for the cucumber-shallot relish:
  • 1/2 english cucumber, sliced super thin or on a mandoline, about 1/8″ thin
  • 3 tablespoons sliced shallot, cut root to root
  • juice 1/2 lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
    for the crispy smoked salmon burger patties:
  • 3/4 pound atlantic salmon, skin removed, cut in pieces
  • 4 ounces smoked salmon
  • 1 egg
  • zest 1 lemon
  • pinch red pepper flakes
  • 1 tablespoon chopped dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup panko + additional 1/2 cup, separated
  • 1/4 cup canola oil, for frying
  • onion hamburger buns, toasted

Instructions

    for the whipped dill cream cheese:
  1. combine all ingredients in a medium bowl. set aside (or stash in fridge if this is for later).
    for the cucumber-shallot relish:
  1. toss all ingredients together in a small bowl. set aside to get happy happy.
    for the crispy smoked salmon burger patties:
  1. tumble all ingredients into food processor and pulse multiple times until roughly chopped and it comes together into a ball. form into 4-6 patties, depending on how thick you want them. chill them in the fridge for 30 minutes.
  2. coat patties with panko.
  3. set a large fry pan over medium flame and add oil. when it shimmers, add patties and cook until golden on both sides, about 6-8 minutes total. let drain on towel paper-lined plate.
  4. serve smoked salmon patties on toasted onion hamburger buns with lots of whipped dill cream cheese and cucumber-shallot relish on top. grab lots of napkins, you’re gonna need it, dude.

 

Smoked Salmon Burger

 

// More sexy salmon recipes: 

 

 

 

 

 

 

sig3

 

Black Bean, Radish, Corn Salad with Cotija Cheese + Lime-Cilantro Dressing

Black Bean, Radish, Corn Salad with Cotija Cheese + Lime-Cilantro Dressing

 

It’s been a rough couple days, folks. My uncle from my dad’s side was admitted to the hospital yesterday for a stroke. Today, he had surgery to relieve the pressure that was building up in his skull. I just found out from my dad that surgery went remarkably well and that’s he’s resting. They will be able to see him in an hour. It’s the best news I’ve received in quite a while.

It’s times like these, when horrible, sudden things happen to the loved ones in your life that make you take a step back and really appreciate what matters. We take so many things for granted; I know I do. If there’s anything that you can accomplish and be great at in this short amount of time we have on earth, it’s to love people. Love as many as you can. Love them fiercely. Love them now.

 

Black Bean, Radish, Corn Salad with Cotija Cheese + Lime-Cilantro Dressing

 

When things go awry in my life, the only way I know to cope is to cook. There are many things that are out of my control, but with the knife in my right hand and food on the cutting board, I am confident I have the power to create something delicious. This salad is actually something I’ve been making for several years but never wrote the recipe down. It’s always been one of those things I toss together when I’m craving something crunchy and fresh. I’d love to share it with you, friends.

 

 

Black Bean, Radish, Corn Salad with Cotija Cheese + Lime-Cilantro Dressing

 

Black Bean, Radish, Corn Salad with Cotija Cheese and Lime-Cilantro Dressing

Prep Time: 10 minutes

Yield: 2-4

Ingredients

  • 15 ounce can black beans, rinsed and drained
  • 2 ears fresh corn, shucked and kernels chopped off
  • handful of radishes, cut into small pieces roughly same size as black beans
  • 1/4 cup red or sweet yellow onions, chopped roughly
  • 1/2 teaspoon ground cumin
  • pinch red pepper flake, or 1/2 jalapeno, diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • juice of 1 lime
  • 1/4 cup fresh cilantro, chopped roughly
  • 4 ounces cotija cheese, crumbled into large chunks

Instructions

  1. combine all ingredients except cotija cheese into a large bowl and mix gently; taste for seasonings. add cotija cheese and mix gently. at this point, the salad is good to go but if you let it mingle for a while longer, the flavors really meld together and it tastes even better. your call, amigos.

Notes

here’s a super crunchy, super refreshing salad to enjoy any time of the year but seems to feel the most pleasurable when warm weather beckons and your appetite for fresh veg heightens. this is especially delicious in the late summer when corn is plentiful and sweet. cotija cheese is a hard, salty, crumbly mexican cheese that cuts through the acidity of the salad; if you can’t find it, try the italian version– ricotta salata.

 

 

// More deliciously good salads:

 

sig3

I'd Eat That - hungrygirlporvida.com - […] Black Bean, Radish, Corn Salad with Cotija and Lime Cilantro Dressing—this looks like the perfect salad for taco night! […]