Nothing tests the Homogeny-at –the-Table rule in our house like salmon does these days. The Spitfire has turned against it and getting her to eat a few bites can be a long process. And yet, I keep making it. The rest of us love it, and I’m hopeful that one day we’ll all be able to eat it in peace again, together.
A few days after serving this roasted salmon, I was reading All-of-a-Kind Family to The Spitfire. It’s a chapter book about a family with five girls in Manhattan’s Lower East Side at the turn of the century. The chapter we were reading that night focused on girl’s stubborn refusal to eat the soup served at lunch. The same soup was served to her at 3 successive meals until she finally took a bite, and then her mom gave her another meal—without vegetables to reduce the likelihood of a second fight. The Spitfire followed up the reading by saying “That is like me and you and the Salmon.” At last, our life has been captured in a novel, just not the part I’d imagined.
I like this recipe from Everyday Foods because it lets me make one easy prpe-ahead meal and then immediately I can prep for the next night’s meal. The roasted salmon was fine but nothing special. The Salmon burgers were amazing. AMAZING. I did not serve them to the kids, though. The adults ate after they went to bed, and thus we avoided another Salmon incident. If your kids like salmon, this will go over very well. I ended up with enough for 6 burgers, so I froze the other 4 patties.
Salmon the First Way: Roasted with Vegetables
Great for: Quick family meals
Prep: 10 minutes
Cook: 20 minutes
1.25# carrots, in 1-inch pieces
2 medium red onions, in 1-inch wedges
Coarse salt and pepper
2# skinless salmon fillets
2T chopped fresh dill
2T chopped fresh parsley
1T fresh lemon juice
½ # Orzo
2T unsalted butter
4 Hamburger buns
Preheat oven to 450 degrees with racks in middle and lower thirds.
On a rimmed baking sheet, toss veggies with oil, salt and pepper. Roast on middle rack until tender and onions are golden, about 20 minutes, stirring after 10.
Line a second rimmed backing sheet with parchment. Season salmon with salt and pepper and roast on bottom rack until opaque in center, about 12 minutes.
Meanwhile, cook orzo according to directions. Drain, return to pot and toss with butter, dill and parsley, and lemon juice.
Transfer 4 salmon fillets and 1 cup vegetables to an airtight container; refrigerate, up to 3 days. Serve remaining salmon fillets and vegetables with herbed orzo.
I made the salmon burger patties that night, and cooked them the next day.
Salmon the Second Way: Salmon Burgers
Four leftover salmon fillets
Leftover roasted vegetables, finely chopped
1 large egg white
1 tablespoon finely grated peeled fresh ginger (I used bottled)
2 tablespoons soy sauce
1/4 cup all-purpose flour (spooned and leveled)
Nonstick cooking spray
4 lightly toasted hamburger buns
Chinese mustard (optional)
In a large bowl, flake and mash salmon fillets.
Stir in roasted vegetables, egg white, ginger, and soy sauce until combined. Add flour and stir to combine.
Divide into 4 patties.
Lightly coat a large nonstick skillet with nonstick cooking spray and heat over medium; add patties and cook until golden brown and cooked through, about 8 minutes, flipping halfway through.
Serve burgers on buns with lettuce and Chinese mustard, if desired.