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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: 

 

 

 

 

 

 

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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:

 

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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! […]

Chicken Stir-Fry with Yellow Squash + Chili Garlic-Coconut Sauce

Chicken Stir-Fry with Yellow Squash, Peanuts, and Chili Garlic-Coconut Sauce

 

I survived hot yoga.

I may have sweat about 10 liters, but I survived. It’s a great departure from my regular routine of weight training at the gym, and I’m hoping it will benefit my overall fitness this year.

I threw this chicken stir-fry together early last week as a quick dinner, and it was so good I had to make it again to share with you guys. If you have the ingredients on-hand, this is super simple to whip up for a weekday meal. I love the concept of stir-frys— anchor it with a protein, fluff it up with some delicious vegetables, add some punchy spices, and you’ve got a wholesome and tasty dish that is full of flavor. I typically like to eat this on its own, but you can serve it with brown rice for extra carbs and fiber.

 

Chicken Stir-Fry with Yellow Squash, Peanuts, and Chili Garlic-Coconut Sauce

 

Chicken Stir-Fry with Yellow Squash + Chili Garlic-Coconut Sauce

Prep Time: 8 minutes

Cook Time: 10 minutes

Yield: 2-3

Ingredients

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon ponzu sauce
  • 1 teaspoon toasted sesame oil
  • 2-3 teaspoons chili garlic sauce, depending on how spicy you want it
  • 1/2 teaspoon ground ginger
  • 2 tablespoons cut on the diagonal scallions, plus more for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 red bell pepper, cut into bite-sized pieces
  • 1 yellow squash, cut into bite-sized pieces
  • 1/2 cup roasted, salted peanuts
  • 1/3 cup full fat coconut milk

Instructions

  1. in a medium bowl, combine the chicken, ponzu sauce, sesame oil, chili garlic sauce, ginger, scallions, and salt, and pepper. let this marinate while you prep the next ingredients.
  2. chop the red bell pepper and yellow squash. set a wok or medium frypan over medium-high heat. when it’s hot, tumble in the chicken mixture and cook until opaque, stirring often, about 5 minutes. add the bell pepper, squash, and peanuts; cook for another 2 minutes or until brightly colored. pour in the coconut milk and stir. let this bubble for a couple more minutes. taste sauce for seasonings, adding more s + p and/or chili garlic sauce for spiciness. serve chicken stir-fry as is, alone, or with brown rice.

Notes

chili garlic sauce can be found at most supermarkets and most definitely, asian markets. ponzu is a citrusy soy sauce, but if you can’t find any, regular soy sauce would work, with the addition of a squeeze of lime juice at the very end of cooking to lend some brightness and acidity.

 

// Some more tasty, quick weekday meals:

 

 

 

 

 

 

Mint-Almond Pesto

Mint-Almond Pesto

 

It’s the year 2016 and I’m coming at you in an old Michigan hoodie and hedgehog slippers. It’s the Sunday before going back to work after a long holiday break, take it easy on me. Okay fine, who am I trying to kid, I dress like this pretty much everyday… [and i think you already knew that]

With the New Year, many people take this opportunity to reflect on what they’d like to change and improve in their lives. For some, career advancements. Or becoming trade and stock savvy at Glenmore Investments. Others, marriage, a new home, children. Me? I want to eat. More delicious things. More exciting things. More new things. I want to cook and explore every facet of the ingredients that fascinate me. Food is the light that illuminates my soul– without it, I am a carcass.

Okay, that might have been a little dramatic, and eerily too descriptive. Please don’t envision my half-eaten body dehydrated in the desert getting picked over by wild dogs. Don’t.

Have I whet your appetite yet? Scroll up and take another peek at the pesto I’m here to share with you. There. That’s it. I made this yesterday, on the heels of returning from Florida after a food and alcohol-filled holiday break. My body was begging for health, boldness, satisfaction on a plate. This pesto was so fresh and tasted delicious draped over baked, sliced chicken breasts. I can see this same exact pesto served over grilled fish, broiled shrimp. Smeared on crostini. Add more liquid and you’ve got a luscious pesto sauce to coat pasta noodles. Either way, close your eyes and reflect; it’s going to be a delightful 2016.

 

 

Mint-Almond Pesto

Prep Time: 5 minutes

Yield: 3/4 cup

Ingredients

  • 1/3 cup raw almonds
  • 1/4 cup lightly packed fresh mint leaves
  • 1/4 cup ground parmesan cheese
  • 1 large garlic clove
  • 1 teaspoon lemon juice
  • pinch red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 2 tablespoons lukewarm water

Instructions

  1. in a small food processor, toss in the almonds, mint, parmesan cheese, garlic, lemon juice, red pepper flakes, salt, and black pepper. process and slowly add the olive oil. add the water. taste for seasonings. this keeps in the fridge for several days, though i doubt it will stay there uneaten for very long.

Notes

this is a bright and flavorful topping for chicken, fish, shrimp. feel free to play with the herbs here– you can replace the mint for traditional basil, chives for a delicate onion taste, or arugula for a peppery kick.

 

// Other super flavorful sauces:

 

 

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Pumpkin and Chorizo Tortellini with Mascarpone-Sage Sauce + Hazelnuts

Pumpkin and Chorizo Tortellini with Mascarpone-Sage Sauce + Hazelnuts

 

I couldn’t have picked a better day to make this lovely deliciousness because after this weekend’s painstaking loss to Michigan State, I’m going to need a gigantic bowl of this pasta to comfort me and my Michigan tears. There are no words to describe what transpired those last 10 seconds of the game and so instead, I’ll put my mouth to greater use by eating this AND my feelings in the sanctuary of my own bed.

This pasta though, I can most definitely describe. It’s warm, fragrant, spicy, smoky, woodsy, sumptuously creamy, melt-in-your-mouth, an autumnal delight. If you’ve never ventured into savory pumpkin land, you must. I find it extremely satisfying and hearty, and honestly enjoy it more than when paired with its more common, sweeter counterparts. Something magical happens when you combine sage, cinnamon, nutmeg together– it’s a trifecta of warmth that coats the inside of your throat with every bite, and makes you want more.

My recipe has you baking this as a casserole but if you’d rather, you can also leave it as a freeform pasta dish, topping with toasted hazelnuts before serving. I’m also dying to try this next time with porcini mushrooms, goat cheese, thyme.

Many thanks to Sara at Cake Over Steak for hosting this wonderful Virtual Pumpkin Party today where fabulous food bloggers from around the globe are participating to share recipes showcasing this delightfully delicious squash. You can find Sara’s post with all the links to the great recipes here.

 

Pumpkin and Chorizo Tortellini with Mascarpone-Sage Sauce + Hazelnuts

Prep Time: 5 minutes

Cook Time: 50 minutes

Yield: 6

Ingredients

  • 2 – 8.8 ounce packages fresh cheese tortellini– i really like bertagni four cheese tortellini, which i find at whole foods
  • 3/4 pound ground chorizo
  • 1 large shallot, minced
  • 2 tablespoons minced fresh sage
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups heavy cream
  • 1 cup pumpkin puree
  • 6 ounces mascarpone cheese, at room temperature
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • s + p, to taste
  • 1/2 cup hazelnuts

Instructions

  1. preheat oven to 375 degrees
  2. fill a large pot with water and set it to boil. once it does, season with salt, and gently slip the fresh tortellini in until just cooked, a few minutes. drain, set aside.
  3. in a large saute pan set over medium high heat, cook the chorizo, breaking it into crumbles with a wooden spoon. when it’s almost cooked through, toss in the shallots and sage and stir together, letting them soften. as soon as you smell the warm, woodsy fragrance of the sage, mix in the flour and cook for a minute. pour in the heavy cream, pumpkin puree, mascarpone cheese, cinnamon, nutmeg, and salt and pepper. stir to combine over medium flame until it has thickened slightly, a few minutes. season to taste.
  4. turn off the flame and tumble the tortellini into the creamy pumpkin and chorizo deliciousness, gently folding everything together with a wooden spoon. grab a rectangular casserole dish and pour the mixture in.
  5. in a small fry pan set over medium low heat, toast the hazelnuts until just slightly browned and nutty. take off the heat, cool, and chop roughly. sprinkle chopped hazelnuts over pumpkin and chorizo pasta bake. cover casserole dish with foil and bake for 30-35 minutes, or until hot and bubbly.

Notes

my recipe has you baking this as a casserole but if you’d rather, you can also leave it as a freeform pasta dish, topping with toasted hazelnuts before serving. i’m also dying to try this next time with porcini mushrooms, goat cheese, thyme.

// More pasta!

 

 

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Black Sesame Pumpkin Mochi Cake - Snixy Kitchen - […] Pumpkin Spice Syrup Southern Soufflé • Sorghum Pumpkin Soufflés Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale […]

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Thai Pumpkin Curry with Shrimp and Bok Choy - […] Pumpkin Spice Syrup Southern Soufflé • Sorghum Pumpkin Soufflés Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale […]

Weekly Wanderings {week 35} on Fridgg.com - […] about this pasta bake sounds […]

Sara @ Cake Over Steak - Sounds soooooo amazing!!!! Pumpkin, cheese, chorizo, pasta …. all things I love. Thanks for being a part of this!

Friday Favorites {pumpkin everything edition} | A Tasty Life - […] Mouthful:  Creamy Pumpkin and Chorizo Pasta Bake with Mascarpone-Sage Sauce and Toasted Hazelnuts.  Pure […]

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Creamy pumpkin and chorizo pasta bake, cheese tortellini … | webindex24.ch – News aus dem Web - […] Creamy pumpkin and chorizo pasta bake, cheese tortellini … […]

Stephanie - Hey Kristina! I know, right? I rarely eat pasta these days, and tortellini especially, but it was definitely a treat to have this week. So good, I literally polished the entire tray in like 12 hours.

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Kristina - This looks delicious. Such a nice combination of ingredients, some of them I would never use together. It looks so creamy and comforting and it reminds me that it’s been waaay to long since I ate tortellini.

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