It’s never easy getting together a mid-week meal when one of you has deadlines pressing in and the other has an anatomy exam that 40% of the class historically fails. Doesn’t mean that we have a lot of room to mess around in the kitchen as we normally do. One of our favorite methods to ensure speedy even cooking and even speedier clean up is baking “en papillote” or in parchment (paper). We cooked the rice ahead of time in our rice cooker, and then sautéed up the baby spinach with garlic in a little extra virgin olive oil before folding it all up with the lemon-dill rubbed fish and sticking it in a 400 degree oven for 15 minutes.
Recipe adapted from halfbakedharvest.com
I think we’ve found a new favorite. I’ll admit that I’ve been hesitant to use a fillet or two to make salmon burgers given Matt’s nostalgic musings of crumbly, fall-apart while trying to cook salmon burgers, but I came across a recipe that I simply couldn’t pass up. I think the key to the cohesion for these burgers was the combination of finely grated parmesan cheese and panko breadcrumbs. I’m glad we made so many as it provided the perfect addition to salads throughout the week!
Blackened Salmon Burgers:
Herbed Cream Cheese:
Other important ingredients:
Instructions: Cream Cheese
Instructions: Pickled Red Onion
Toast buns, spread cream cheese on bottom bun, top with arugula, salmon burger, seared pineapple, avocado, and jalapeno slices!
We ate our burgers with a side of baked garlic fries!
There are a number of perks to dating a fisherman—his knowledge of the different types of fish, the fish he brings home every summer, his numb hands at the end of each summer season, and his unyielding support of my inventive salmon recipes. Right around late April, when the summer’s salmon haul starts to get a little fishy in our freezer, we’re always looking for new ways to spice up our filets beyond rubbing cayenne, paprika, and cumin into every crevice. This curry recipe brings all of the heat with a couple Serrano chili peppers, a knob of ginger, and all the smooth with coconut milk and lemongrass. It’s a perfect addition to your weekly salmon recipe rotation.
This makes a beautiful green California curry with zucchini, eggplant, and snow peas that is perfect for any weeknight dinner.
For more photos of our Small Boat Salmon recipes, follow the Instagram hashtag #smallboatsalmonsuppers
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-Peter, Paula, Matt and James (Small Boat Salmon)