Sorry pancake lovers, I hail from the land of waffles. How can anyone resist the way those fluffy pockets fill with syrup and instantly melt in your mouth? I love waffles so much, I even discovered a way to eat them for lunch and dinner. Just add a little curry and sesame oil and you’ll find yourself a darn good savory waffle. It tastes just as phenomenal with classic syrup and butter but also makes a great bread substitute for sandwiches and soups.
Curry and Sesame Waffle(Serves 4)
• 2 cups flour
• 1 1/2 cups milk
• 2 eggs
• 1/2 cup sugar
• 4 tsp baking powder
• 1 tsp salt
• 3 tbsp curry powder
• 1/3 cup sesame oil
1. Mix flour, sugar, baking powder, and salt. This is an old recipe for waffles from scratch but feel free to substitute this with 2 cups of pancake/waffle mix. Add in remaining ingredients. Whisk together and let sit for 5 minutes until batter has a thick consistency.
2. Use a brush or paper towel to line waffle iron with sesame oil. Prepare waffles according to your waffle iron’s instructions.
I never would have thought to make burgers out of salmon if it weren’t for a Costco sale that left me stranded with more salmon fillets than a 5 foot girl should ever be able to consume. Not wanting good food to go to waste, I rounded up some other ingredients I had lying around, mixed them all in a bowl and hoped for the best. Oh my goodness, I could eat salmon burgers every. single. day. They’re super healthy, easy to make, and pair great with other fresh ingredients. I like adding some Asian flair with wasabi mayo, pickled carrots, pickled ginger, and cucumbers.
Salmon Burgers with Wasabi Mayo
• 4 fresh salmon fillets
• 3/4 cup panko crumbs
• 1/2 cup mayonnaise
• 1/2 cup chopped red peppers
• 1/2 cup chopped green onions
• 1/4 cup grated ginger root
• 1 tbsp soy sauce
• 2 tsp ground black pepper
• sesame oil
• 1 serving of wasabi dill sauce Optional Toppings:
• pickled carrots
• sliced red onion
• sliced cucumbers
• lettuce
1. Place fresh salmon fillets into a food processor and chop lightly. The consistency should resemble canned tuna but slightly soggier. (I probably could have used a more appetizing description but trust me, they’ll out moist and delicious!). Usually I have no problems with substitutions, but I really recommend using fresh salmon instead of the canned variety. The difference in taste and texture is absolutely worth it.
2. In a bowl, mix together salmon, panko, mayonnaise, red peppers, green onions, ginger root, soy sauce and black pepper. I absolutely love this combination of ingredients; while the colorful veggies, spicy ginger, and crispy panko all make this recipe really special, the most crucial ingredient is actually the mayo. It keeps everything in tact while maintaining the moisture of the salmon patties.
3. After mixing everything together, chill for 20-30 minutes.
4. Heat sesame oil in a skillet on medium heat. Use a measuring cup to scoop out 1 cup of salmon mixture and drop into hot oil. (If you want to make mini salmon sliders, use a 1/4 cup scoop.)
5. Use a spatula to flatten and shape into a patty.
6. Fry for 3-5 minutes each side until golden brown. Remove from heat and drain on a paper towel.
7. Top with wasabi mayo and add your desired toppings.
Although my first experience with wasabi was far from pleasant (a “friend” told me it was green tea ice cream), I have come to adore it and add it to my recipes whenever I can. Not only does this sauce use fresh ingredients and is easy to make, but it also can be used as a tangy dip or refreshing condiment to complement almost any dish. Try it with salmon, grilled veggies and homemade frites (my favorite)!
Creamy Wasabi Dill Sauce
• 4 tsp wasabi powder
• 4 tsp cold water
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup chopped dill
• 1 clove garlic, minced
• 1 tsp white vinegar
• 1 tsp ground black pepper
• 1/4 tsp paprika
1. Mix together wasabi powder and cold water to form a paste. Let the paste sit for 5 minutes to become more potent.
2. Add the remaining ingredients and mix evenly. Note: Different wasabi powders may produce a different shade of green. I’ve made batches of this sauce where the color looks mostly white but the flavor is still there. If you’re really looking for that green, a drop or two of green food coloring ought to do the trick.
Brrrr it’s cold outside! Recapture those warm summer moments with a spicy mango salsa. This side obviously pairs perfectly with some tortilla chips but it also adds a beautiful refreshing touch to lots of seafood dishes as well. Let me know what else you pair it with!
Mango & Thai Basil Salsa(Serves 4-6)
• 2 large mangoes
• 1 medium red onion, chopped
• 1 cup Thai basil leaves, chopped
• 3 tbsp garlic chili paste
• 1 lime
1. Peel mango skins and slice lengthwise into quarter inch slices. Be careful of the hard pit in the center. I used a mandoline to slice the mango since it was a bit too slippery to use a knife. Chop slices into small cubes.
2. Add chopped onions.
3. Remove the basil leaves from the stems and chop only the leaves. Add to mangoes and onions.
