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Perfect Air Fryer Salmon

Quick and crispy salmon with less oil than frying in the pan. Perfect for a quick evening meal!

amanda cooper

Ingredient Checklist

2 Salmon fillets
1 Lemon
2 tsp Olive Oil
1 pinch of Salt
1 pinch of Pepper
1 pinch of Paprika

My Discovery

I’ve been trying to incorporate more seafoods into our diets and found salmon a great way to do that.

My family can be a bit fussy when it comes to fish.. there are a few complains when I serve cod, but salmon seems to get a thumbs up from all around the table.

I used to fry our salmon in the pan but I didn’t like all the oil that I had to use. Now with the air fryer I used just a couple of teaspoons and it comes out just as good!

Instructions

Step 1

Remove any bones

Check your salmon fillets for bones and carefully remove them.

Step 2

Season the skin

Rub the salt into the skin for some extra flavour.

Step 3

Season the fillet

Lightly coat the fillet with oil, salt, pepper and paprika. I usually use Splendor Garden organic spices and herbs.

Step 4

Preheat the air fryer at 390 F

Step 5

Air fry for 7 minutes

Turning half way through.

Step 6

Check the fish is fully cooked

If not, air fry for another few minutes and check again.

Step 7

Squeeze lemon over the fillets

Be generous!

The Bob's Burgers Burger Book: Real Recipes for Joke Burgers

I can’t cook.

A few years ago though, I had the semi-crushing revelation that it’s not that I don’t know much about cooking, it’s that I legitimately can’t cook. I’m terrible at it. No piece of chicken would go uncooked to a leathery dryness that couldn’t even be passed as “jerk.” No meat sauce could be made properly spiced, just prepared with the desperate hope that crushed red pepper and more tomato paste could cure anything. It was my wife that graciously brought me the knowledge that I wasn’t just not-so-great at cooking, but I legitimately cannot cook to save my life or the lives of whatever poor group I was cooking for. I thank her for coaxing out this revelation of myself (and for being an amazing cook).

I do, however, like cartoons. And the good news is that Bob’s Burgers isn’t a show about cooking, it’s a show about family and it’s quickly grown into one of the best shows on TV. Bob’s Burgers treads an amazing line between strange and sweet, highlighting the ridiculous exploits of the Belcher clan, a family of oddballs who love each other and are continually misunderstood by the rest of the world while running a small, boardwalk burger shop. Over the past few seasons each character has been fleshed out into people more real than anything you’ll find on your average lawyer or cop show. And it’s a lot funnier than most episodes of NCIS.

The show’s success has prompted a good sized following, and when one member of fandom created a Tumblr dedicated to creating or recreating the fanciful burgers listed in each episode as The Burger of the Day fans were naturally interested. The creators of the show were just as tickled and soon partnered with its creator to create this lovely book that’s perfect for any fans of the show or adventurous burgers in general. You only need to bring an appetite, some buns, and a very healthy love of puns.

The book contains Cole Bowden’s recipes for dozens of burgers, lovingly written up by creator Loren Bouchard and the writers of the show and featuring side dishes of show art and jokey asides that any fan can enjoy. The recipes run the gamut from the more ordinary (like the “Is This Your Chard? Burger” with Swish chard, caramelized onions, and creamy cheese), to the fanciful (such as the “Beets of Burden Burger” which features a dill-seasoned burger topped with a sautéed carrot and beet mix with smooth sour cream).

The recipes are fun to read and fun to make, even if my attempt to recreate the “Baby You Can Chive My Car Burger” looked more like a three car pileup than something anyone would like to eat. But that’s not the book’s fault; like Bob one must be willing to try and try again, no matter how much humiliation the Louises, Genes, Lindas, and Tinas in your life may pile upon you, like so much Sriracha mayonnaise. So next spring I’m prepared to break out the grill and spatula again and give it another go with this delightful cookbook, which I think would make a great addition to any cook’s library. The book is fun enough to read on its own, but it also may help some of us even attain the skills that only the Bob’s in each of our lives have (both on the grill and in the ability to put up with a pretty crazy family and town).

So in conclusion, I’ll leave you with a bit of wisdom from the book itself that may help you along your culinary path: “Don’t have a fishmonger? Get one. Who are you going to trust to mong your fish if not a fishmonger.” Truly words that I and anyone who’s ever dressed up like a burger or written a song about zombie butts can live by.

See sample pages from this book at Wink.

The Bob’s Burgers Burger Book: Real Recipes for Joke Burgers

by Loren Bouchard and the Writers of Bob’s Burgers

Universe

2016, 128 pages, 6.6 x 0.6 x 9.1 inches, Hardcover

$13 Buy one on Amazon

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But over the years, I have come to expect more from my green bean casserole than just opening up a few cans of beans, soup, and sprinkling on some prepared fried onions.

Here is my totally from-scratch version – you’ll never look at green bean casserole the same way again.

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According to the American Century Cookbook, the first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d’hôtel of the Waldorf Astoria.

The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise. Chopped walnuts were added later to this now American classic.

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It also eliminates a lot of the worries that might keep you from making a cheesecake in the first place: There’s no need for fussy water baths or elaborate cool-down steps. No worries about cracks in the top. No need to even turn on the oven!

Leave your no-bake cheesecake plain or top it with your favorite fruit. Either way, this cheesecake is a winner.

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Simple swaps can give old favorites new life. In this Thanksgiving stuffing recipe, I swapped traditional cubes of rustic white bread for toasted cornbread to make a stuffing that feels fresh without straying too far from the familiar (and beloved).

Cornbread lends a faint sweetness to the stuffing and a distinctive toothsome texture, while flavors like browned sausage and fresh sage strike familiar flavor notes. Cornbread stuffing is also an excellent option for those who need to eat gluten-free.

This stuffing ends up closer to a classic Thanksgiving bread stuffing than a true Southern-style cornbread stuffing, but with flavors and ingredients that everyone can enjoy.

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I still remember the day when I tried sweet potato casserole for the first time. It was four years ago in Washington, D.C. at a Friendsgiving gathering during law school.

My friend topped his sweet potato casserole with marshmallows, and while I gamely gave it a try, I just couldn’t get past how overly sweet and mushy the marshmallows made the dish. To me, melted marshmallows belong in s’mores and rice krispies treats.

When I started making sweet potato casseroles for my own Thanksgivings, I decided to skip the marshmallows altogether and topped my casserole with a nutty pecan crumble instead. I love how this adds a crunchy contrast to the creamy sweet potatoes in this classic holiday dish.

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There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based soup base (such as chicken stock).

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Here is a version that’s perfect for any gluten-free or Paleo guests at your table!

This stuffing is full of rich ingredients, like sweet potatoes and ground pork, and it has plenty of big holiday flavor. And yes, it’s great with turkey!

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Shepherd’s Pie comes to us from England, and is traditionally made with lamb or mutton. Here in the states we are more of a beef eating culture than a lamb eating one, and when one is served “shepherd’s pie” here, it is most often made with ground beef.

In England (and Australia and New Zealand) they would call the beef dish a “cottage pie” and the lamb dish “shepherd’s pie”.

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