08/28/14 - 1:30 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host and Bonnie Berman interview Penny Parham, Administrative Director for the Department of Food and Nutrition for Miami-Dade County Schools. Also in studio, Mary Mulder, Director Food Nutrition Services for Broward. What’s in store for school meals and after school activities -- We discuss exciting new food programs including expanded afterschool meals.
~~Dinner in Minutes~~
Salmon Burgers with Hot Pepper Corn on the Cob – great for Labor Day Weekend Barbecue
Serve up juicy salmon burgers for a summer evening. These salmon burgers take only minutes to make and will add variety to your burger repertoire. This recipe calls for cooking the burgers in a skillet, but if you’re firing up the grill, add these burgers and the buns. It’s best to use a small grill grate. Hot Pepper Corn is the side dish. If you are using the grill for the salmon burgers, you can add the corn right in its husk to the grill. I call for frozen chopped onion and green bell pepper for speed and because they are precooked. You can chop fresh onion and pepper and microwave them on high for 1 minute. Serve with sliced tomatoes on the side.
Helpful Hints:
- If a food processor is not available, the salmon can be chopped with a knife on a cutting board. It’s soft flesh makes it easy to chop.
- A quick way to chop scallions is to snip them with a scissors.
- Any type of hot pepper jelly can be used.
Countdown:
- Preheat broiler or toaster oven for hamburger rolls.
- Place water for corn on to boil.
- Prepare salmon burger.
- Cook burgers and hamburger buns.
ENTREE: SALMON BURGERS
2 tablespoons reduced-fat mayonnaise
2 tablespoons sweet pickle relish
1 cup frozen diced or chopped onion
1 cup frozen diced or chopped green bell pepper
1/2 pound salmon fillets, skin removed
2/3 cup plain bread crumbs
1 egg white
Salt and freshly ground black pepper
2 whole wheat hamburger rolls
1 small tomato, sliced
Preheat broiler or toaster oven. Mix mayonnaise and pickle relish together and set aside.
Defrost onion and green pepper in a microwave oven for 30 seconds. Remove fat or dark meat from the salmon. Cut into 2-inch cubes and place in food processor. Add the onion, green bell pepper, breadcrumbs and egg white. Add salt and pepper to taste. Chop. Remove from processor and form into 2 patties about 3 inches in diameter and 1 inch thick each. Heat a nonstick skillet on medium high and spray with olive oil spray. Brown burgers on one side, about 1 minute. Lower heat to medium and cook 4 minutes. Turn over and cook another 3 minutes.
SIDE DISH: HOT PEPPER CORN
2 ears corn, husked
1 tablespoon hot pepper jelly
Salt and freshly ground black pepper
Place a large saucepan filled with water on to boil. Add corn and boil 3 to 4 minutes. Place corn on 2 dinner plates and spoon hot pepper jelly on top. Roll corn in the jelly and add salt and pepper to taste. Makes 2 servings.
SHOPPING LIST
Here are the ingredients you'll need for tonight's Dinner in Minutes:
To buy:
- 1/2 pound salmon fillet
- 1 small jar sweet pickle relish,
- 1 small package frozen diced or chopped onion
- 1 small package frozen diced or chopped green bell
- 1 small container plain breadcrumbs
- 1 small package hamburger rolls
- 1 small tomato
- 2 medium ears corn
- 1 small jar hot pepper jelly
Staples:
- egg
- reduced-fat mayonnaise,
- salt
- black peppercorns
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer
