Curried Chicken Salad, Pan-Fried Salmon Burgers, Tabbouleh

Curried Chicken Salad
Adapted from Cooks Illustrated, 2012

4 boneless, skinless chicken breasts (I used 2 breasts and 2 thighs)
1 teaspoon vegetable oil
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/2 cup greek yogurt
2 tablespoons lime juice
1 teaspoon grated fresh ginger
2 celery ribs , minced
1 shallot , minced
1/2 cup raw cashews, toasted and chopped coarse
1/3 cup golden raisins
2 tablespoons minced fresh cilantro

1. Dissolve 2 tablespoons salt in 6 cups cold water in Dutch oven. Submerge chicken in water. Heat pot over medium heat until water registers 170 degrees. Turn off heat, cover pot, and let stand until chicken registers 165 degrees, 15 to 17 minutes.

2. Transfer chicken to paper towel–lined tray. Refrigerate until chicken is cool, about 30 minutes. While chicken cools, microwave vegetable oil, curry powder, and cayenne, uncovered, until oil is hot, about 30 seconds. Whisk yogurt, lime juice, ginger, and curry mixture together in large bowl.

3. Pat chicken dry with paper towels and cut into ½-inch pieces. Transfer chicken to bowl with mayonnaise mixture. Add celery, shallot, cashews, raisins, and cilantro; toss to combine. Season with salt and pepper to taste.




Pan Fried Salmon Burgers
Adapted from Cooks Illustrated, 2000

1 1/4 pounds salmon fillet
1 slice wheat bread, crusts removed and soft part chopped very fine
2 tablespoons mayonnaise
1/4 cup grated onion
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon table salt
1 1/2 tablespoons lemon juice from 1 lemon
1/2 cup unbleached all-purpose flour
2 large eggs, lightly beaten
1/2 cup + 1 1/2 teasponns vegetable oil
3/4 cup panko breadcrumbs

1. Remove bones/skin and chop salmon into 1/4- to 1/3-inch pieces. Mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.

2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet.

3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes on each side. Transfer cakes to plate lined with paper towels.

Tabbouleh
My own recipe

1 cup cooked couscous
2 medium tomatoes, seeded and diced (about 2 cups)
1 large cucumber, peeled, seeded and diced (about 2 cups)
1/2 cup diced red onion
2 cups finely chopped fresh parsley leaves
1/3 cup finely chopped fresh mint leaves
3 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 teaspoon ground cumin
Salt and freshly ground black pepper

Into cooked couscous, stir in the tomatoes, cucumber, onion, parsley, and mint. In a small bowl, whisk the oil, lemon juice, zest, cumin, salt and pepper. Pour the dressing over the bulgur mixture and toss well to combine. Cover and place in the refrigerator for 1 hour or more. Serve chilled.