The July 2010 issue of Cooking Light has lots of “dog ears” in my house. Tonight we tried yet another recipe – Salmon Burgers. Matt was in charge of these tonight and followed the recipe closely – he also made the honey mustard sauce and marinated onions in the lemon juice and extra-virgin olive oil. Sadly, I forgot arugula at the Farmer’s Market today. We served our burgers on Nature’s Pride White Bakery Buns I received as part of the Foodbuzz Tastemaker program.
Now I admittingly am not the biggest salmon fan – but these were pretty decent. The onions gave a great flavor to the burger and they tasted very lemony and fresh. The tarragon was a nice, subtle flavor in the background. We cooked them on a grill pan on our stove and they turned out fine. Something to make again in the future – they weren’t too time consuming either.
With the Salmon Burgers, I found another recipe from Cooking Light for Parmesan Zucchini Sticks. I used 1 zucchini and 1 squash – the smaller the slice, the better they tasted. I also forgot to season the breadcrumb mixture with salt – I missed the boat on that one.
If I make these again, I would only use Italian breadcrumbs – even with the parmesan cheese (and my lack of salt), these were missing some flavor. Great concept – I would just tweak the recipe a little bit.
Because it was such a beautiful night out, Matt and I headed out for a special treat
That is a kiddie cone of Chocolate Oreo Mint – sadly there was not much mint flavor but I did enjoy the ice cream. Have you ever seen a cone holder like that? It was great – caught a lot of my chocolate dribble.
I got up early for a run but my shins were bothering me – I decided to take the day off and reassess tomorrow. I hope they are feeling better – the temperature is perfect for a run!
{ 1 comment… read it below or add one }
I love zucchini sticks, but have never thought to make them with Parmesan cheese. Thanks for sharing that recipe!