Tuesday, July 12, 2011

A simple meal for Summer and my favourite condiment!

Hello fledgling and full-fledged culinary aficionados,

Alright, it's time to bring it back to the easy. After gourmet steaks, polenta tortes, smoked pork and gold-leaf encrusted foie gras emulsion of rubies (OK, I made that last one up), it's time to rein it in a little and get back to the quick and easy. It's Summer, there's way too much outside to enjoy to be stuck in the kitchen for 3 hours.

Now, with all cooking, there are basics that everyone should have in the pantry/kitchen. A couple of bulbs of garlic, an onion or two, a couple of tomatoes, a stick of butter, a dozen eggs and a bottle of olive oil. With just that, you could eat pretty damn well! But, most of us crave a little variety in our diet. This can easily be achieved with a few pre-made storebought items that allow you to perk up the most basic meals into something quite tasty. Best thing is, chances are a lot of these are items you have sitting around in your fridge or pantry and might fly under the radar when you're thinking of what to make for dinner.

So, with that in mind, let's look at one quick and easy meal item that can be made with very few ingredients and almost no time: Salmon Patties. I got this one from Kari's mom, confirmed it online, and tweaked it a little. Still, easy as all git-out!

Salmon Patties - Makes 4 patties - Serves 2


- 1 can Sockeye salmon
- 1 egg
- 1/2 cup breadcrumbs (I used panko)
- 4 tbsp onion, minced
- 1 clove garlic, minced
- Black pepper to taste
- Additional seasonings to taste (I used a pinch each of chili powder and basil)
- 4 tbsp cooking oil for frying (olive, canola, etc.)

- Drain salmon and put in mixing bowl.
- Crack egg and add to salmon.
- Add remaining ingredients (except oil) and mix with hands.
- Form into patties, ensuring air is squeezed out and patties hold their shape.
- In a large frying pan (preferably cast iron), heat oil on medium-high heat.
- Using tongs, gently set patties in oil and cook for 5 minutes on one side until golden brown, flip and cook other side.
- Serve on buns for salmon burgers or on their own with a generous dollop of Sriracha Mayo (see below) and a nice salad.

So, that's dinner! Now, let's talk about Sriracha!

In case you don't know what Sriracha is, it's this super-tasty, fairly spicy hot sauce from Thailand (or is it Vietnam?), easily recognized by the squeeze bottle with a rooster logo on it (hence, why it's often called "cock sauce").

Move over ketchup! This is the new staple 'red sauce'


I happen to love the stuff, so much so that I bought the cookbook! Lots of fun recipes in it, even one for making Sriracha Salt!

Srircha Mayo

In a bowl, stir together about 1 tsp of Sriracha sauce with a half cup of mayo and the juice of a quarter lime.

That's it!


1 comment:

  1. Oh gawd, Jon is totally addicted to the Srircha too. He puts it on everything - and I do mean everything. I'll have to get him that cookbook!