When I was a little girl we went to Canada and had the most amazing salmon burger. The salmon was tender and delicious, the dill sauce on top was creamy and a little zingy, and best of all, it was served on warm Indian fry bread.
I've spent years trying to recreate that burger. This one comes pretty close. But nothing beats sitting on a boardwalk in the summer with a warm salmon burger wrapped in wax paper.
1.5 lb salmon
1 cup plain greek yogurt
1 tbs dried dill
1 cucumber, thinly sliced
1 tbs sugar
1 tsp salt
¼ cup rice vinegar
4 slices Indian Fry Bread or pita bread
Preheat oven to 450 degrees.
Squeeze half of the lemon over the top of the salmon. Season with salt and pepper and pop in the oven.
In a bowl, top the thinly sliced cucumber with the sugar, salt, and rice vinegar. Mix and set aside.
Whisk together Greek yogurt, dill, the zest of one lemon and the juice of ½ a lemon. Season with salt and pepper.
Serve salmon on flat bread slathered with yogurt sauce. Serve cucumber slices alongside.
sponsored by DRY Sparkling
All week the app is loaded with some of my favorite Mexican inspired dinners to get you ready for Cinco de Mayo! There's nothing I love more than celebrating holiday and Cinco de Mayo is perfect for that. Cinco de Mayo represents the Mexican conquest of the greatly overpowering French invaders. It became a day of unity and pride in Mexico.
What better way to celebrate the pride of Mexico than with some of our favorite Mexican party food? I've mixed up a week of Fajita Lettuce Cups, a Roasted Poblano Chili, and more! Plus, a margarita recipe that's bound to knock your sombrero off.
Nothing could be simpler than pulling off a Cinco de Mayo party. And it's so great to surprise your friends with a fun little party - especially since Cinco de Mayo is on a Friday this year! I am a big fan of my skillet fish tacos for a party but the app is loaded with recipes that will be perfect for any party!
Mix up a pitcher of margaritas, fill vases with what ever is blooming in your yard, and load up on fresh tortillas. It's bound to be an awesome night.
If you aren't feeling like your house or your party is coming off picture perfect, pour out tequila shots for everyone and the whole thing becomes much rosier.
You can pull off the perfect party on the weeknight.
Seattle has an abundance of cherry trees and this time of year they go bonkers. I'm sure other parts of the country have the same explosion of blossoms this time year which makes the apple blossom the perfect icon of spring.
For a few years now I've been dying to put together an "Apple Blossom Dinner" to celebrate all of the amazing flavors of spring under someone's blooming apple trees. I don't have such trees so I haven't pursued how to actually make that happen. Instead, I've put together a little dinner for hosting such a party in the event you have a gorgeous tree in your own yard.
I made this little dinner in partnership with DRY Sparkling because it's the perfect match with their DRY Sparkling Fuji Apple. It's not like 'apple juice' apple flavor, but a light and refreshing apple - like the moment you bite into an apple.
Serve the cocktail before dinner and the DRY Fuji Apple with dinner - or add a little vodka and spike the DRY at dinner too! Scroll down for my Herb Rubbed Pork dinner and keep going for a light and refreshing punch to go with it!
HERB RUBBED PORK
with fennel and leeks
2 lb pork tenderloin
2 large fennel bulbs, sliced into ½ inch pieces
4 tbs olive oil, divided
2 leeks, sliced into strips
2 tbs dried bouquet garni spice*
2 cloves garlic, chopped
1 cup white wine
salt and pepper
1 ¼ cup chicken stock
1 cup couscous
2 sprigs fresh rosemary
Preheat oven to 400 degrees
Toss fennel, onions and garlic in olive oil
Rub pork with salt and pepper and sprinkle bouquet garni over the top. Brown in a cast iron dutch oven in a little oil
Add vegetables and wine. Pop into a 400 degree oven.
Bring chicken stock and rosemary sprigs to a boil. Remove from heat and pour in couscous. Let rest 5 minutes until all liquid is absorbed. Fluff with a fork and remove rosemary.
Cook 15 minutes until meat thermometer reads 135. Remove and let meat rest.
Bouquet garni spice is available at most spice shops, but you can mix up your own with rosemary, thyme, basil, sage and tarragon.
What's a good party without a cocktail? I like to make cocktails in a big batch when I'm hosting a party. It's so much simpler to serve people from a punch bowl than to constantly mix drinks. I've found it's pretty easy to forget an ingredient and then the whole thing is off.