Don't feel like turning on the grill tonight? You don't have to! Today's summery dinner is a broiled salmon burger served with a creamy yogurt-dill sauce. Making these burgers couldn't be easier: Just add all of your ingredients to a food processor, pulse, and then form into patties. Enjoy!
Salmon Burger with Yogurt-Dill Sauce
Related: 15 Kitchen Shortcuts That Will Change the Way You Cook
1 pound skinless salmon fillet, finely diced
1 tablespoon prepared white horseradish
1/2 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice
1 large egg, lightly beaten
3 scallions, thinly sliced
2 tablespoons plain dried breadcrumbs
Coarse salt and ground pepper
1/2 cup plain low-fat yogurt
1 tablespoon chopped fresh dill
4 whole-wheat hamburger buns, split and toasted
Romaine lettuce, for serving
Related: 34 Reasons to Eat a Burger Every Day
1. Heat broiler, with rack set 4 inches from heat. In a medium bowl,
combine salmon, horseradish, lemon zest and juice, egg, scallions,
breadcrumbs, 1 teaspoon
Blog Posts by Everyday Food
Don't feel like turning on the grill tonight? You don't have to! Today's summery dinner is a broiled salmon burger served with a creamy yogurt-dill sauce. Making these burgers couldn't be easier: Just add all of your ingredients to a food processor, pulse, and then form into patties. Enjoy!Read More »from Want to Cook Better-for-You Burgers? Make These
- Everyday Food | Shine Food – Mon, Jul 29, 2013 4:33 PM EDT
Today, we're preparing a broiled fluke (but any mild white fish would work) and a corn, tomato, and chopped zucchini salad. The flavors of this meal are so clean and summery, you won't believe that you can get it on the table so quickly. But you really can! Try this light dinner tonight.Read More »from This Gorgeous Summer Dinner Needs to Be on Your Table Tonight!
Broiled Fish with Summer Salad
Related:15 Kitchen Shortcuts That Will Change the Way You Cook
3 tablespoons olive oil, divided
4 lemon sole or flounder fillets (1 3/4 pounds total)
Salt and pepper
3 cloves garlic, minced, divided
5 medium tomatoes, cut into wedges
1 English cucumber, cut into half-moons
1 1/2 cups corn kernels (from 2 ears)
2 tablespoons lemon juice
Related:35 Beyond Delicious No-Bake Dessert Recipes
1. Heat broiler. Drizzle 1 tablespoon oil on a rimmed baking sheet. Arrange
sole on sheet, flipping to coat in oil; sprinkle with one-third the
garlic and season with salt and pepper. Broil until fish is opaque
throughout, about 5 minutes.
- Everyday Food | Shine Food – Fri, Jul 26, 2013 12:55 PM EDT
Have you ever wanted to pack a giant s'more for a picnic or beach trip? Well, now you can! Today we're building a chocolate, hazelnut, graham cracker sandwich on a baguette and baking it right in the oven. This dessert is dripping with deliciousness -- but don't be afraid of the mess! Embrace it, and make this to-go treat this weekend.
1 (24-inch) baguette, halved lengthwise
1 cup chocolate hazelnut spread
1 1/4 cups marshmallow creme
2 graham crackers
1. Preheat oven to 350 degrees. Scoop out some of the soft insides of the bread to create a hollow. Spread the chocolate hazelnut spread evenly over bread halves, then top one side with marshmallow cream. Sandwich the two, then wrap in foil. Bake until warmed through, about 10 minutes.
More from Everyday Food:Read More »from This Giant S'mores Sandwich Will Be a Dessert You Dream About
- Everyday Food | Shine Food – Fri, Jul 26, 2013 10:32 AM EDT
Picnic problems 101: You've made a sandwich in the morning and by lunchtime it's soggy and inedible. Don't be embarrassed -- we've all been there. But it's time to start building something better between your bread. Sandwiches making should employ a bit of culinary architecture and care. Behold our 6 steps to sandwich greatness. Trust us, these are brown bags you'll brag about.
1. Pack the condiments separately! Mayo, mustard, pesto, and vinaigrette are all great sandwich spreads because they add flavor as well as moisture. But let them sit for too long and you'll be left with a wet mess (you wouldn't ketchup your fries in advance, would you?). Pack condiments in mini tupperware containers to bring on your picnic and spread before eating.
2. Remember to season. Because a bland sandwich is a bad sandwich. A pinch of salt and pepper and even drizzling some olive oil can go a long way.
3. Tuck the tomato in theRead More »from Sandwich 911: 6 Ways to Improve the World's Most Perfect Food
- Everyday Food | Shine Food – Thu, Jul 25, 2013 2:53 PM EDT
Is it super-hot where you live? We've been sweating buckets lately here in NYC. That's why we've decided to make shrimp with summer succotash -- a dish that will keep us (and our kitchen!) cool while cooking. Just poach shrimp for a few minutes before quickly sauteing corn, green beans, and sliced zucchini. Serve the shrimp over succotash, and enjoy! This meal is so vibrant and light, we think you'll want to make it at least once a week.
Poached Shrimp on Succotash
1 teaspoon Old Bay seasoning
2 tablespoons champagne or white-wine vinegar
1 teaspoon Dijon mustard
1 lemon, halved
1/4 cup extra-virgin olive oil, divided
1 pound large shrimp (31 to 35), peeled
1/2 pound green beans, trimmed and cut into 1-inch pieces
2 cups corn kernels (from 3 ears)
2 medium zucchini, diced medium
Salt and pepper
1. Poach shrimp: In a medium pot, combine 6 cupsRead More »from A Plateful of Summer: Shrimp and Corn Make a Meal You'll Love
- Everyday Food | Shine Food – Thu, Jul 25, 2013 10:29 AM EDT
Got the hot weather blues? Embrace them! This is the perfect time of year to celebrate bountiful summer produce. Check out 7 ways to cook with corn right now.
Mexican Grilled Corn
This grilled corn topped with cheese, chili, and lime is fiesta-ready! Better yet, it comes together in minutes, making it party perfect.
1/3 cup (about 1 1/2 ounces) grated Parmesan
4 ears corn, husks and silk removed, cut in half
1 tablespoon butter, room temperature
Coarse salt and ground pepper
2 tablespoons light mayonnaise
1/4 teaspoon chili powder, preferably chipotle
1 lime, cut into wedges, for serving
1. Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside.
2. Brush corn with butter, and season with salt and pepper. Grill, turning every 2 to 3 minutes, until tender and slightly charred, 10 to 12 minutes; let cool 2 to 3 minutes.
3. Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with chili powder; serve with lime wedges.Read More »from Got Corn? Here's 7 More Ways to Eat It, on or Off the Cob
- Everyday Food | Shine Food – Wed, Jul 24, 2013 2:51 PM EDT
Looking to add some excitement to your midweek meal? Why not try cooking with soba, the super-healthy buckwheat noodles that boil to perfection in about three minutes. Today we're mixing them into a salad with scallions, peanuts, and fresh mint. Once the pasta water boils, this recipe comes together so quickly. Take your taste buds on an international journey with this Asian-inspired dinner.
Asian Noodle Salad with Peanuts and Mint
The bracing combination of fresh lime juice and mind adds minimal calories and not a trace of fat, yet tastes out of this world. Scallions, cucumber, and chopped peanuts up the flavor ante while also adding crunch. Soba noodles, made from buckwheat, are nuttier than those made from wheat.
Related: Easy, Everyday Meatless Recipes
Coarse saltRead More »from This Asian Noodle Salad Transforms Dinner into a Global Adventure
12 ounces soba (Japanese buckwheat noodles)
2 tablespoons soy sauce
2 tablespoons fresh lime juice
1 tablespoon vegetable oil, such as safflower
2 scallions, trimmed and thinly sliced
- Everyday Food | Shine Food – Tue, Jul 23, 2013 10:09 AM EDT
Do you love combining sweet, savory, and spicy flavors on one plate? Today's recipe for grilled peach salsa contains all of those flavors, and we have a feeling you're going to enjoy it as much as we do! Serve over skirt steak -- since this cut of meat is naturally thin, it cooks very quickly, which means you'll be able to get dinner on the table in almost no time at all. If you'd prefer something lighter, it tastes great on top of simply grilled fish, or even on its own!
Grilled Peach Salsa
1 tablespoon vegetable oil, plus more for grilling
3 peaches, halved and pitted
3 garlic cloves, minced
2 Thai chiles (or 1 serrano), seeded and minced
2 plum tomatoes, coarsely chopped
2 tablespoons lime juice
1/2 cup finely shredded fresh basil
Related: 34 Reasons to Eat a Burger Every Day
1. Heat grill or grill pan to medium-high. Clean and lightly oil hot grill. Toss peachesRead More »from You Won’t Believe What We Want You to Put on Your Steak
Why do we think chicken cutlets are the perfect protein for the grill? We'll give you two reasons: They cook quickly, and they become incredibly juicy! For today's recipe, we're preparing a lemon-marinated chicken with a super-fresh, herb-filled salad. This bright and summery meal couldn't be healthier -- or easier to make! Get a good-for-you start to the week, and make this delicious dinner tonight!
Lemon Chicken with Herb Salad
2 tablespoons grated lemon zest and 1 tablespoon lemon juice
3 garlic cloves, mashed to a paste
4 tablespoons olive oil, divided
Salt and pepper
4 chicken cutlets
1 1/2 cups fresh parsley
1 1/2 cups basil leaves
Toasted pine nuts
1. Combine lemon zest, garlic, 2 tablespoons olive oil, and salt and pepper. Add chicken cutlets and toss to coat. Grill chicken. Toss together parsley and basil and dress withRead More »from This Lemon Chicken Needs to Be on Your Table!
- Everyday Food | Shine Food – Fri, Jul 19, 2013 5:44 PM EDT
No-Churn Vanilla Ice Cream Recipe
It'll take you just 10 minutes to prep this satisfying and delicious homemade vanilla ice cream. The best part? You don't need one of those silly ice cream machines! Now that's magic, if you ask us.
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
2 tablespoons bourbon (optional)
2 cups cold heavy cream
Related: 35 Beyond Delicious No-Bake Dessert Recipes
In a medium bowl, stir together condensed milk, vanilla, and Bourbon, if desired. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.
Cook's Note: Freeze, covered, up to 1 week.
Related: Hands Down, The 20 Grilling Recipes You Must Try This Summer
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Easy, Everyday Meatless Recipes
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