For the Love of the Stove

Food Everyday Light

Oh my....and this was my plan B.....WRONG...always should be plan A!  I included the recipe for the side that I served, below this one.  Enough said.....no, really, enough said. 

Salmon Burgers with Yogurt-Dill Sauce

Ingredients
1 pound skinless salmon fillet, finely diced
1 T prepared horseradish
1/2 t grated lemon zest, plus 1 T fresh lemon juice
1 large egg, lightly beaten
3 scallions, trimmed and thinly sliced
2 T plain dried breadcrumbs (I used 3 T because the mixture was really wet - 4 would have been ok too - all depends on how moist the salmon is.)
Course salt and ground pepper
1/2 cup plain low-fat yogurt (I used one small container of greek lemon yogurt)
1 T coarsely chopped fresh dill (I don't really like dill, seriously, but I really liked the dill with the lemon yogurt)
4 whole-wheat hamburger buns, split and toasted 
Romaine lettuce, for servicing (I didn't use lettuce on the sandwich because I served a salad on the side)


Directions
1.  Heat broiler to high, with rack 4-6 inches from heat.  In a medium bowl, combine salmon, horseradish, lemon zest and juice, egg, scallions, breadcrumbs, 1 t of salt, and 1/8 t pepper; mix gently with a fork.
2.  Form salmon mixture into four 31/2-by-1-inch patties; place on a rimmed baking sheet.  Broil without turning until browned on top and opaque throughout, 6 to 7 minutes.
3.  Meanwhile, combine yogurt and dill in a small bowl; season with salt and pepper.  Serve burgers on buns with yogurt-dill sauce and luttuce.  

Careful cutting:  To finely dice salmon without crushing it, start by thinly slicing the fillet with a sharp knife.  Cut the slices lengthwise into strips, then cut crosswise.

Spinach with Caramelized Shallots

Ingredients
1 T plus 1 t olive oil
4 large shallots, minced
Course salt and groud pepper
1 T water
1 t whole-grain mustard 
1 T red-wine vinegar
2 bags (10 ounces each) baby spinach
Directions
1.  In a large skillet, heat oil over medium.  Add shallots and season with salt and pepper.  Cook, stirring often, until lightly browned, about 10 minutes.  Add the water and cook, stirring and scraping up browned bits from skillet, until shallots are dark brown, 3 to 5 minutes.
2.  Remove skillet from heat; stir in mustard and 2 t vinegar.  Place spinach in a large bowl and pour warm shallot mixture over top.  Add remaining 1 t vinegar, toss, and serve.