If you’ve been wondering where I’ve been, it’s not been in the kitchen for the past few weeks. Over the past year or so, I’ve been working with an incredible team to open the new LeBauer Park in downtown Greensboro. With a 10 million dollar bequest from Carolyn and Maurice LeBauer, we opened the 4.1 acre park on Monday! The Park features a children’s garden, splash pad, putting green, performance space, two restaurants, dog park, quiet garden space and reading room. Also, with a Janet Echelman Sculpture flying overhead. Check out my iphone photo to give you a little look at the Park in final construction phases. Working on this project has been the most challenging professional experience of my career and also one of the most rewarding. I hope you’ll come on down and check it out sooner than later. Or plan a well deserved trip to Greensboro for a visit.
With all of this, I’ve been lagging in the kitchen! But, I had an off night a couple weeks ago to have a low key dinner with Andrew. Salmon burgers, sauteed corn with shiitake mushrooms and a nice crisp white wine was the perfect menu for our laid back evening. Calling it quits by 9pm to get in bed early too is my kind of weekend night!
This recipe isn’t tricky and if you have salmon in the freezer, its a great last minute dinner recipe. A new twist on a summer burger that makes you feel like you’re seaside!
Salmon Burgers, NY Times Cooking
- 1 ½ pounds skinless, boneless salmon
- 2 teaspoons Dijon mustard
- 2 shallots, peeled and cut into chunks
- ½ cup coarse bread crumbs
- 1 tablespoon capers, drained
- Salt and freshly ground black pepper
- 2 tablespoons butter or olive oil
- Lemon wedges
- Tabasco sauce
- Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along with the mustard. Turn the machine on, and let it run — stopping to scrape down the sides if necessary — until the mixture becomes pasty.
- Add the shallots and the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine.
- Scrape the mixture into a bowl, and by hand, stir in the bread crumbs, capers and some salt and pepper. Shape into four burgers. (You can cover and refrigerate the burgers for a few hours at this point.)
- Place the butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Alternatively, you can grill them: let them firm up on the first side, grilling about 4 minutes, before turning over and finishing for just another minute or two. To check for doneness, make a small cut and peek inside. Be careful not to overcook. Serve on a bed of greens or on buns or by themselves, with lemon wedges and Tabasco or any dressing you like.