What’s that you say? This recipe is quick AND easy? Well okay, I’ll make it then. Seriously… “quick and easy” is my mantra these days and this recipe lived up to its name. Even better was the fact that it tasted great. Because what sense would it make to make something that was quick and easy but made you throw up? None. So make this. It tastes gooder.
I’ve been leaning heavy on the salads lately just because they require less heat. Who wants to turn on the oven when it’s a billion degrees outside? This salad appealed to me because there were so many of the elements I love individually I just had to try them all together. Of course let’s be honest, the crispy goat cheese alone was enough to get me to give it a shot. This was a delicious, flavorful salad that’s going to stay on my summertime list.
Now before you turn your nose up and run, hear me out. I really didn’t think this would be THAT great. This was only my second venture into the world of smoked salmon and I was still a little scared of it. But, this was so good! So fresh and tasty on a hot day. Not to mention fast! Basically all the prep can be done while the *store bought* na’an is baking and once it comes out, 5 minutes of slapping everything together and you’re done! All the flavors melded so well together and it kind of reminded me of a giant sushi roll. Or a sushi pizza? Anyway, I guess I should mention I just used regular olive oil. I don’t have time to hunt down fancy Chilean Olive Oil.
While I have a go-to recipe for potstickers, this recipe is a fabulous veggie-based alternative. They are a bit time-consuming to put together (they ARE potstickers after all…), but the end result is well worth the effort. They were full of flavor and tasted so fresh and light. I made mine with asparagus, quartered brussels sprouts, and snow peas (in the pod) and I was very pleased with the combination. We inhaled them in no time flat and I’m sure you will too!
I don’t know what it was about the bacon and eggs combination of this salad, but when I saw it my mouth immediately started watering. I love me some eggs on salad and bacon is never a bad thing, right? Contrary to the recipe instructions, I cut my bacon up into small pieces before cooking. It always seems to cook more evenly that way and then you don’t get crispy pieces of bacon flying all over the kitchen by trying to chop it up later. Anyway, I think I had this salad on the table in under a half hour. Not much work at all with delightfully tasty results.
*1/4 of the salad & dressing (or a nice plate-full) is 8 WW points.
You craving some summer time food yet? Yeah, me too. These days I’ve been hankering for fresh veggies and fruits and salads in place of creamy soups and cheesy casseroles. Or maybe it’s because I’ve been trying to shed a couple extra pounds and I’m dying to find food that I can eat lots of without blowing my daily calorie budget. Whatever it is, these fish tacos satiated my craving. They were a simple weeknight meal and were packed with flavor. And bonus for all of you Weight Watchers buddies out there, they’re only 5 points a piece! Score!
I’m addicted to America’s Test Kitchen. It’s by far my favorite cooking show. Every single thing they make on the show looks so delicious and I immediately mark each recipe in my America’s Test Kitchen cookbook so I can make it later.
These salmon cakes are one of the recipes I knew I needed to try. They really did look simple and quick so I gave them a go. I was technically missing a couple ingredients, but they still turned out great. I subbed lime juice for lemon and used regular onion in place of the shallot. Alas I was fresh out of scallions. BUT, these still had a ton of flavor and I figure making these the “right” way will only make them more awesome!
“If buying a skin-on salmon fillet, purchase 1 1/3 pounds of fish. This will yield 1 1/4 pounds of fish after skinning. When processing the salmon it is OK to have some pieces that are larger than 1/4 inch. It is important to avoid overprocessing the fish. Serve the salmon cakes with lemon wedges and/or tartar sauce.”
- 3 tablespoons plus ¾ cup panko bread crumbs
- 2 tablespoons minced fresh parsley
- 2 tablespoons mayonnaise
- 4 teaspoons lemon juice
- 1 scallion, sliced thin
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- ¾ teaspoon salt
- ¼ teaspoon pepper
- Pinch cayenne pepper
- 1 (1¼ pound) skinless salmon fillet, cut into 1-inch pieces
- 1/2 cup vegetable oil
1. Combine 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl. Working in 3 batches, pulse salmon in food processor until coarsely chopped into 1/4-inch pieces, about 2 pulses, transferring each batch to bowl with panko mixture. Gently mix until uniformly combined.
2. Place remaining 3/4 cup panko in pie plate. Using 1/3-cup measure, scoop level amount of salmon mixture and transfer to baking sheet; repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring 2 ¾ inches in diameter and 1 inch high. Return coated cakes to baking sheet.
3. Heat oil in 12-inch skillet over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown, 2 to 3 minutes. Transfer cakes to paper towel–lined plate to drain 1 minute. Serve.
From: America’s Test Kitchen Season 13: Two Ways with Fish