Summertime Fare

Joe and Petal have concocted some easy to fix and lovely recipes for the hot months.


Salmon Burger

salmon burger


  • 1 pound skinless salmon fillet, cut into 1/2-inch chunks
  • 3/4 cup crumbled crackers ((Ritz or a butter cracker work best)
  • 1/4 cup heavy cream (you can use a lighter cream but will affect the consistency)
  • 1/4 cup finely chopped red onion
  • 1 tablespoon minced fresh dill
  • 1 table spoon diced green onion
  • 1 tablespoon mustard (a Dijon is fine but you can use any)
  • 1 large egg
  • 1 clove garlic, minced
  • 1/2 teaspoon Hot sauce (Tabasco, is fine but if you have a fav use it)
  • 1/4 teaspoon salt
  • 1/2 cup flour, (you can also use a blend of cornflower.)
  • 2 tablespoons extra-virgin olive oil
  • A slight squeeze of lemon is nice; also slice a few Lemon wedges, for garnish.


Preheat the oven to 350°. Combine the salmon, cracker crumbs, cream, onion, dill, mustard, egg, garlic, Tabasco sauce and salt in a medium bowl. (You can use food possessor on a low setting).

Gently form into 4 patties, using 1/2 cup of the salmon mixture for each. Spread the flour on a plate and lightly coat each patty, shaking off excess. Option ( using very fine shredded coconut - lightly press patti to coat. Do not over press as you only want a small amount of the coconut).

Heat the oil in a 12-inch nonstick skillet over medium heat, until hot but not smoking. Add the salmon patties and cook, turning once, 10 minutes, or until golden brown.

Transfer the patties to a baking sheet and bake 10 minutes. Garnish with lemon wedges.

Or serve on a bun with lettuce or tomato slices, if desired. Makes a great picnic food for you summer outing.

They are also good with small amount of wasabi mayo.

Top of page





  • 4 cups vegetable oil or canola oil for frying
  • 2 cups yellow cornmeal self rising corn meal (not mix)
  • 1 cup all-purpose flour
  • 1 egg, beaten
  • 1 small onion, finely minced ( use sweet onion)
  • 1 pinch garlic powder
  • 3/4 teaspoon salt
  • 1 Tbsp sugar
  • 1/4 teaspoon baking soda
  • 2 cups milk or buttermilk


In a large mixing bowl, combine cornmeal, flour, egg, salt, baking soda, and milk or buttermilk.

Mix until batter is smooth and free of any lumps. Batter should be stiff (if batter is too dry, add milk; if batter is too thin, add cornmeal).

In a cast-iron skillet or a large heavy fry pan over medium-high heat, heat vegetable oil to 350° F. or until a small amount of batter dropped into the hot oil sizzles and floats. Do not let the oil get too hot or the center of the hushpuppies will not cook thoroughly.

Top of page


Summer Coleslaw



  • 1 head green cabbage, finely shredded
  • 2 large carrots, finely shredded
  • 3/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons grated sweet onion
  • 2 tablespoons sugar, or to taste
  • 2 tablespoons white vinegar
  • 1 tablespoon dry mustard( or in a pinch yellow bottle will do)
  • 1.1/2 teaspoons celery salt (just a wee bit here)
  • Salt and freshly ground pepper (sea salt is nice if you have it )


Combine the shredded cabbage and carrots in a large bowl.

Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl.

And then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Cool in fridge for at least a hour before serving.

Top of page


Joe and Petal are looking for new recipes. Do you have a recipe you would like to share with our readers? Just mail your recipe to the Yellow Gazette, care of Joe. If you have a nice picture of the finished recipe, send us that too.