A Simple Supper of Panko-coated Salmon, Yams and Creamed Corn

We’re back from our Maryland vacation, and it’s so good to be in my own kitchen again where I know what everyday items I have and exactly where each is located.

My son’s kitchen is lovely and ultra-modern. But, you know those all-important items we always have on hand in our kitchens? His supply is so-o limited that I couldn’t build up the enthusiasm to do much cooking.

In a way that was fun, because we got to eat out so much. You know all about that if you read my post a few days ago: Vacation Time! Eating Out! Nando’s Peri-Peri, Wegmans, Roundz!

So, one of the first things I did when I got back Sunday night (after prepping for the possible effects of Hurricane Sandy) was to take a six ounce salmon fillet out of the freezer to thaw for Monday dinner.

I always have salmon fillets in the freezer. We do need our fish, after all, at least once or twice a week. Salmon is my favorite and so simple to prepare.

When Monday evening rolled around, the salmon was thawed. On the counter was one lonely yam and several small cans of vegetables (also in case of H. Sandy!). I opted for the creamed corn which I love but rarely eat.

Salmon, yams and corn. That has to be healthy, right? Basically it is, I guess, but my way of prepping this time probably greatly altered the healthy vs. unhealthy ratio.

The Yam ~ Wash and peel the yam. Cut extra thin slices with a sharp knife OR cut slices with a vegetable peeler. (I tried both ways and the vegetable peeler definitely produces the thinnest slices.) Heat several tablespoons of vegetable oil over medium high heat. Add yam slices and cook quickly. Adjust heat as needed. These should only take a few minutes; test with a fork. Remove to plate lined with several paper towels to drain off the excess oil.

The Salmon ~ Pat the fillet dry with paper towels and cut it into smaller pieces. Mix Panko crumbs with Kosher salt and lemon pepper. Coat the salmon pieces with the crumb mixture. (If you prepare the salmon before cooking the yams, you can cook it in the same pan immediately after you finished cooking the yams.) Cook over medium high heat, turning once or twice until just slightly pink inside. The salmon will retain some heat and finish cooking after you remove it from the pan.

The Creamed Corn ~ Heat on stove or in microwave. Dish up and sprinkle with fresh or dried parsley. (Creamed corn is very salty, so no need to add more.)


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Thanksgiving Pies

Sweet Potato Veggie Burgers

I came across this delectable looking veggie burger on Pinterest.

All credit to Kathy Patalksy and her Healthy Happy Life blog. You'll find the full recipe there.

It haunted me -- in a good way, of course -- for days, and today I had to make it!

Only a few photos this time because I really didn’t think about posting on this blog. I was in too much of a hurry to mix it up, cook it and taste it. Here it is after cooking...


Such an easy recipe, too. A few notes on what I found out in prepping them:

*I recommend talking with your supermarket expert in natural foods, or go to a natural foods store to find out about Agave, a natural sweetener. The manager of our Wegmans’ Natures Market Place was certainly knowledgeable. I ended up purchasing Wholesome Organic Blue Agave Maple Flavored Syrup.

*I didn’t pick the largest sweet potato -- yam. The one I used weighed in at 1.11 pounds. Turned out to be the perfect size. I microwaved it, then split the top and let it cool for a few minutes to make it easier to handle.

*I drained and rinsed the canned cannellini beans. Next time (and there will be a next time), I’ll only drain them. Could have used some of the saltiness I washed away.

*Boy, was I glad I bought a hand masher a few weeks ago. It worked beautifully mashing everything together.

*Next time I’ll taste the mixture before cooking it to get the seasonings exactly right for my tastes.

*Since my bottle of vegetable oil was almost empty, I mixed the remainder with sesame oil. It doesn’t take much oil at all for cooking these burgers.

*I used all the suggested toppings -- avocado, Dijon mustard, grain buns, romaine, pepper -- except the olive oil and onion.


There aren’t enough words to describe how I feel about these Sweet Potato Veggie Burgers, so I’ll settle for an elongated “yum-m-m-m-m”!

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