Three more days and I'm done. The sun's setting on my time in Tucson.
Goodbye desert, so long allergies, take a hike creepy crawlies and slithering snakes, TTFE (ta ta for ever) streets that begin only to end in unusual places and road signs that instruct "do not enter when flooded". It's been a slice but adios. We're headed for greener pastures, ocean breezes and home...to Oregon!
To get a head start on all things wonderful in the Pacific Northwest, we had these incredible salmon burgers for dinner last night, thanks to Fine Cooking. It was also an excuse to remind Big Guy that his hatred of salmon is a thing of the past. Now if I could just change his mind about green peas!
Gorgeous sockeye salmon fillets carefully removed of their pinbones and chopped, combined with an easy to make dill and garlic aioli, fresh breadcrumbs as a binder and lots of freshly ground black pepper and formed into patties then fried slowly in butter until crispy on the outside and moist and tender inside...well what can I say?
Served on a grilled bun slathered with more of that creamy cheater aioli along with a perfectly ripe avocado half, they were darned messy to eat and oh so incredibly delicious. Just remember, they're only as good as the ingredients so please leave the farmed "Atlantic" salmon for people that don't know any better and buy wild salmon. The flavor's absolutely incomparable.
Hit this link and head to Fine Cooking for the recipe. Trust me - it's amazing!
A year ago - Grilled Skirt Steak with Chimichurri
Two year's ago - Pork Tenderloin with an Herb Crust and Horseradish Potatoes
Three year's ago - Garlic Roasted Shrimp with Red Peppers and Smoked Paprika