salmon spinach burgers

Salmon

Salmon-Spinach Burgers

Drescription

If your burger night is feeling played out, then these salmon patties are sure to shake things up a little. A quick mix of goat cheese, oregano, olive oil, and lemon juice brings a hintof tang and richness to the patty mixture. Wrap it all up in the flatbread of your choice and serve with a fresh salad for a quick, easy, and nutritious weeknight dinner.

Ingredients

4 ounces goat cheese, softened
¼ cup plus 2 tablespoons extra-virgin olive oil
1 ½ teaspoons grated lemon zest
4 teaspoons lemon juice
½ teaspoon dried oregano
kosher salt (we use diamond crystal) and freshly ground pepper
1 pound skinless salmon fillets (preferably wild alaskan), roughly chopped
4 cups baby spinach or baby-greens mix, tough stems trimmed
½ english cucumber, seeded and cut into ¾-inch pieces (1 ½ cups)
8 small tomatoes, such as campari or cocktail, quartered (2 cups)
warmed flatbread, such as pita, naan, or lavash, for serving
lemon wedges, for serving

Directions

In a bowl, mash together goat cheese, 2 tablespoons oil, 1 teaspoon lemon juice, and oregano. Season with salt and pepper. Pulse half of salmon to a paste in a food processor. Add 2 cups spinach, remaining salmon, lemon zest, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper; pulse to barely combine. Shape mixture into four 3/4-inch-thick patties.
Toss together cucumber, tomatoes, and remaining 2 cups spinach. Add 2 tablespoons oil and remaining 1 tablespoon lemon juice. Season.
Heat a large nonstick or cast-iron skillet over medium-high. Add remaining 2 tablespoons oil. Cook patties until golden and cooked through, 3 to 4 minutes a side. Serve alongside salad with goat-cheese mixture, flat-bread, and lemon wedges.

Skillet Bruschetta Chicken

This flavorful skillet chicken bruschetta puts a tasty spin on a traditional dish. Drawing inspiration from the Italian appetizer, we replace the usual toasted bread with protein-packed chicken cutlets. The vibrant and juicy chopped tomato topping remains a constant, complemented by a drizzle of sweet and tangy balsamic glaze. For an added layer of flavor, serve topped with shaved Parmesan cheese or add some chopped olives to the tomato mixture for a briny kick.

Potato Peel Breakfast Nachos

Waste is one of the biggest things that everyone should try to avoid when cooking. You paid for it, someone grew it, so let’s use it all! The peels of any root vegetable are one of the biggest food scraps. For this recipe, let’s use the peels of potatoes. Don’t worry, keeping them in a bowl of water in your fridge will keep them for up to 5 days. Don’t forget all those leftover herbs that you bought for a particular recipe and don’t know how to use up. Let’s Bobby Flay them by throwing them all in a blender to make a fresh herb sauce. So, imagine crispy thin fried potato peels topped with two flavor explosion sauces, a crispy, runny egg and Cotija.