Let’s talk about the state of my refrigerator.
I’m not really a pack rat. It’s one of the few traits I’m glad I didn’t inherit from my mom and Mother Lovett, and I can easily toss old birthday cards, outgrown toys, or whatever else. Our house may often look cluttered, but that’s not because I don’t want to throw things away — mostly I’m just lazy.
My husband, however, is the opposite. He still owns shoes from 1987 (I was five then), maintains a mini-shrine to old TV stars, and has nearly 400 CDs. So when he tried to toss four packets of soy and duck sauce that had been living in that one spot in the fridge where items always fall out every time the door opens, I flipped out. That’s when I realized: I may not cling to most things, but when it comes to the fridge, I’m obsessive.
I love food. Maybe that’s the reason: I hate wasting anything edible. So I tend to keep items in the fridge long past their prime. Sometimes it’s laziness, sometimes sentiment, and sometimes a stubborn refusal to throw away what might still be useful. My dad’s habit of rescuing expired cake mix from the trash doesn’t help either.
This came to a head a couple of weeks ago when my husband tore open the freezer in a frantic “I’m starving” search for something meat-like. Out tumbled a half-sealed bag of breaded cod that I didn’t buy — expired June 2010 — and then some salmon burgers, which were also mine-not-his and had expired in January 2011. He wanted a salmon burger and asked if it was still edible because it was encased in a thick layer of freezer ice. I said no.
Instead he warmed up some frozen beef patties that were uninspiring at best. The next day I saved the meal situation by making homemade salmon burgers. I adapted my grandmother’s crab cake method as a base and adjusted the flavors to keep them savory without tasting overly fishy. He was happy.
And in classic form, one leftover salmon burger still sits in the fridge — a reminder that old habits die hard.
BBQ Salmon Burgers
[adapted from simple, light crab cakes]
makes 4 burgers
1 pound fresh, raw salmon (skin removed)
1/3 cup panko breadcrumbs
2 tablespoons BBQ sauce
1 tablespoon Dijon mustard
2 tablespoons freshly grated Parmesan cheese
2 garlic cloves, minced
1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
4 whole wheat buns
Place the salmon in the bowl of a food processor and pulse until coarsely ground. Transfer the salmon to a bowl and add the panko, BBQ sauce, Dijon, Parmesan, garlic, and seasonings. Mix gently until just combined, then form into four equal patties.
Heat a skillet or preheat a grill to medium-high. Cook the burgers until golden and cooked through, about 3–4 minutes per side, depending on thickness.
Serve on toasted whole wheat buns with extra BBQ sauce, lettuce, and red onion.
I’m so tan! Right?