An Unexpected Salted Orange Dish in Honor of Halloween | Arts and culture


I like to bake bread, but I usually let my wife bake the treats. Instead of making spicy pumpkin cookies or cupcakes, I thought it would be fun to use the most Halloween-affiliated color as a guide for this week’s recipe.

Salmon is often referred to as pink fish, but it generally falls into the orange category.

Growing up in California, salmon was a regular item on my family’s dinner menu. I tended to hate these meals. My parents broiled it and it often ended up tasting dry and fishy. In my house, however, my 2.5 year old loves it. He will eat it grilled, pan-fried, baked or even marinated and served raw over rice.

This week, I opted for salmon burgers with chipotle tartar sauce and homemade sweet potato fries. Color-coordinated meals can also make selling dinner time to my little one easier and while it does require a few steps, it’s pretty straightforward. It might not be the most Halloween-themed meal, but it has less sugar than Marshmallow Ghosts and leftovers are pretty good cold on a salad.


(Makes four portions)


1 pound salmon, skinless (save the skin for crispy skin chips)
1 teaspoon of Dijon mustard
5 garlic cloves, chopped
1/3 cup panko breadcrumbs
1/8 cup fennel leaves, roughly chopped
salt and pepper

Chipotle tartar sauce:
1/2 cup mayonnaise
2 tablespoons of pickles, thinly sliced
1 teaspoon of pickle juice
2 teaspoons of garlic powder
1 tbsp chipotle powder (can use 1 tbsp chipotle-in-adobo for stronger spices)
1 teaspoon of Dijon mustard
1 teaspoon of smoked paprika
3 tablespoons of fennel leaves, finely chopped

Sweet Potato Fries:
3 medium to large sweet potatoes, cut into eighths
Olive oil
Salt and pepper


Preheat the oven to 450 F and put a baking sheet with a little oil on it (this will be used for your fries), and a cast iron pan in the oven while it heats up.

To remove the skin from the salMonday, place the tenderloin skin side down on the cutting board and slide a knife between the skin and the flesh of one corner of the tenderloin. While holding the corner of the skin with your free hand, gently pull the skin back and forth in a rocking motion while the knife remains at an angle of about 30 degrees. The movement is in the skin, not in the knife. Save the skin for making crisps.

Peel the salmon fillets

Cut the salmon into medium pieces and put a quarter of the salmon in a food processor with the mustard. Mix until you get a paste, occasionally scraping the sides down. Add the garlic and remaining salmon and mix until well combined but a few small pieces of salmon still remain.

Combine the fennel, panko, and salt and pepper to taste in a bowl with the salmon mixture. Once incorporated, form four burger patties.

Toss the sweet potatoes in the oil, salt and pepper. Arrange them on the hot oil pan with the skin of the salmon sprinkled with salt. The fries will take about 10 minutes to cook depending on their thickness. When they’re soft to the touch with a crispy skin, they’re done.

Pull the lightly oiled cast iron skillet from the oven onto the stovetop and place the salmon burgers in it. Cook over high heat to get a nice crust on one side for about 3 minutes. Flip the burgers and return the pan to the oven for another 4 minutes. Flip the fries so that both sides are crispy.

While the burgers and fries are baking, combine the tartare ingredients in a bowl until incorporated.

Take the burgers and fries out of the oven and let the burgers rest for 3 to 5 minutes before serving. The burgers should be medium in size, if they are overcooked, they will be dry, so choose the medium rare side out of the oven, they will continue to cook while they are resting.


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