Monday, March 19, 2007


After seeing our new apartment again today, all I can think of is where I will put all my kitchen stuff? The apartment we're moving to is eons nicer in a much better neighborhood, but doesn't have as much kitchen storage. I'm thinking of ways to remedy this - hang pans on the walls? Shelving? The great thing about this place is that the kitchen is completely open to the dining area, so I may just take over the entire space, to maximize storage needs. It's so light and bright! (Wheels turning.)

Big news is that this place will have a dishwasher, which will lighten the burden on Our Hero significantly.

I made this for dinner early last week, I think. I have several other pictures waiting around to be posted, but this recipe is the most memorable, so makes the cut! I encourage you to make these - they are very simple, healthy, and freezeable for later use. The pesto is especially tasty and would be great with other kinds of meats and fish. The recipe's from Cooking Light.

Wasabi Salmon Burgers with Edamame-Cilantro Pesto
1/2 cup soft tofu (about 4 oz.)
1 (7-oz.) can red sockeye salmon, drained, skin discarded (bones will mash right into the burgers)
1 (6-oz.) can skinless, boneless pink salmon in water, drained
1/4 cup chopped fresh chive
2 t. dijon mustard
1/2 t. wasabi paste
Freshly ground black pepper
1 large egg white
1/2 cup panko
1 t. canola oil or cooking spray
Whole-wheat buns, lettuce leaves, and red onion slices to serve
1/2 cup edamame-cilantro pesto (recipe follows)

Place tofu on several layers of paper towels. Cover with additional paper towels; let stand 5 minutes. Put in a large bowl with salmon; mash. Add next four ingredients (through egg white); mix well. Divide and shape into 4 1/2-inch patties. Dredge in panko.

Heat oil or cooking spray in skillet or on griddle over medium-high. Cook 3 minutes per side. Assemble with desired toppings, including a couple tablespoons of pesto. Enjoy!

Edamame-Cilantro Pesto
2 cups cilantro leaves
1 cup frozen blanched shelled edamame, cooked
1/2 cup water
1 1/2 t. canola oil
1 t. green curry paste
1 t. fish sauce
1/2 t. salt
1 clove garlic, peeled.

Blitz all ingredients in a food processor until smooth.

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