Tomato Gnocchi Kebabs Prep: 10 mins | Cook: PT0S | Total: 30 mins | Serves: 4 serving(s) | Cuisine: Mediterranean Cuisine, Italian Cuisine, European Cuisine Most of us only think of boiling gnocchi, but that often leaves us with a texture that's a bit too soft. I used to worry that skipping the pot would leave the dumplings raw, but grilling them actually unlocks a satisfying crispy-chewy contrast that you simply can't get on the stove. These Tomato Gnocchi Kebabs turn a standard pasta night into a vibrant outdoor meal with those gorgeous charred grill marks. We keep things bright and salty by whisking together a punchy dressing of extra-virgin olive oil, fresh lemon juice, and a couple of anchovy fillets for a deep, savory undertone. Adding capers and minced garlic creates a Mediterranean-style zing that ties everything together. The magic of Tomato Gnocchi Kebabs is how the hea...
Cook: 35 mins | Total: 35 mins | Serves: 4 servings
Finding a dinner that feels special but doesn't keep you in the kitchen all night can be a struggle. We've all had those evenings where we want something fresh and exciting, but our energy is low. These Spiced Salmon Patties with Cucumber Salad hit that sweet spot by pairing warm, savory cakes with a crisp, cooling side.
We get a wonderful depth of flavor by mixing fresh salmon with earthy cumin and tangy sumac. A bit of Fresno chile adds a gentle kick, while lemon zest and juice keep everything bright. You'll love how the golden, seared edges of the Spiced Salmon Patties contrast with the refreshing crunch of the cucumber.
Since the patties cook quickly on the grill or stovetop, you can have this entire meal on the table in about half an hour. It is a great way to shake up your seafood routine without needing professional chef skills. Grab your skillet and get ready to sear some Spiced Salmon Patties with Cucumber Salad.
2 tsp lemon zest (finely grated) and 3 tbsp lemon juice (from 1 large lemon)
1 Fresno chile, seeded and finely chopped
Salt (kosher)
1/4 cup extra-virgin olive oil, with extra for grilling
1 large beefsteak tomato, ripe
3 Persian cucumbers
1 1/2 cups fresh mint leaves, torn
Pita chips, tzatziki, and pickled pepperoncini for serving
Instructions
Step 1
Place your salmon fillets in a food processor and pulse a few times until the fish is coarsely chopped. Add in your sliced scallions, cumin, sumac, lemon zest, diced Fresno chile, and salt.
Pulse the mixture again just a few times until everything is evenly distributed, but be careful not to overprocess it into a paste. You want to keep some of that lovely texture in the patties.
Using your hands, shape the mixture into four patties, each about 4 inches wide and 3/4 inch thick. Arrange them on a large plate and pop them in the freezer for about 15 to 20 minutes.
This quick chill firms up the salmon so the patties don't fall apart when they hit the grill. While those are freezing, you can get your grill preheated and your refreshing cucumber salad tossed together.
Step 2
First, get your grill heating up to a medium-high setting so it's ready for the salmon. While that warms up, grab a medium bowl and whisk together the lemon juice, olive oil, the remaining cumin and sumac, and a pinch of salt.
Now, chop your tomato into bite-sized pieces and slice the cucumbers into thin half-moons. Toss the vegetables into that zesty dressing and stir everything together. Finish it off with a bit of salt and pepper, tasting as you go to make sure it's just right.
Step 3
Preheat your grill to medium-high heat and give the grates a good brush of olive oil so your patties don't stick. Carefully place the salmon cakes on the grill and let them sear for about 2 minutes per side.
Flip them just once, looking for those beautiful charred grill marks and a golden-brown crust. They're done when they feel firm to the touch and are just cooked through, which usually takes about 3 1/2 to 4 minutes total.
While the salmon rests on a plate, stir the fresh mint and the rest of your sliced scallions into the cucumber salad. Give everything a gentle toss to combine the flavors.
Now you can plate your warm patties alongside the cool salad, a dollop of tzatziki, some crunchy pita chips, and a few tangy pepperoncini.
Don't skip the freezing step for your salmon patties! Popping them in the freezer for a few minutes helps them hold their shape on the grill so you get those beautiful sear marks without the patties falling apart.
Leftovers
Keep your patties in a sealed container in the fridge for up to three days. To get that golden crust back, we recommend a quick sear in a skillet over medium heat until warmed through.
Make It Your Own
Try swapping the Fresno chile for a mild poblano pepper if you want a smokier, gentler heat. It pairs beautifully with the sumac and keeps the patties family-friendly.
#Salmon#Main Dish#Grilling#Grilled Salmon#Easy Main Dish#Easy Dinner Recipes#Easy Grilling Recipes and Tips#Dinner Recipes#Cucumber
2-Ingredient Chocolate Mousse Total: 10 minutes (plus chilling) | Serves: 4 servings Imagine a dessert that’s as light as air, with a silky-smooth texture that melts in your mouth. Our 2-Ingredient Chocolate Mousse delivers that cloud-like experience, all while being completely dairy-free and vegan. The rich aroma of bittersweet chocolate wafts through the kitchen as you blend it with a block of silken tofu, creating a luscious mousse that feels indulgent yet guilt-free. As you spoon this delightful treat into bowls, you can’t help but admire its glossy finish, perfect for garnishing with fresh berries or a dollop of whipped cream. Each bite is a celebration of simple ingredients—just chocolate chips and tofu—that come together to create a dessert that impresses every time. Whether you’re crafting a sweet ending for a dinner party or just treating yourself after a long day, this 2-Ingred...
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