Chef Elle Green shares recipes from Light to Indulgence

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Can it get any better than this? 

Chef Elle Green shares an appetizer, entrée, and dessert recipes to start off your week! 

Salmon Burgers (yields 6)

Chef Elle Green shares recipes from Light to Indulgence


3 pounds fresh salmon, skinless and boneless
2 eggs, whites only
6 tablespoons ground panko breadcrumbs 
1 1/2 teaspoons sea salt
4 shallots, finely chopped
2 jalapeno peppers, seeded and chopped
4 teaspoons African spice blend
extra virgin olive oil
6 buns 

Special Tool: food processor

Here’s what you’ll do…
Set a large, nonstick skillet over medium-low heat and add 3 tablespoons oil. Add shallots and jalapeno peppers. Cook until lightly brown. Remove from heat and set aside.
Meanwhile, cut salmon into large chunks. Using a food processor, grind until salmon is shredded into fine pieces.
Transfer to a mixing bowl and add spice blend, shallots, jalapeno peppers, sea salt, egg whites, and panko breadcrumbs. Gently stir to combine.
To form patties, divide salmon mixture into 6 equal parts, shaping to round patties. Once done, refrigerate salmon patties until ready to prepare. Remove from refrigerator at least 15 minutes before cooking.
Using the same nonstick skillet, add just enough oil to coat the bottom of the skillet and set over medium-high heat. Once oil is hot, add salmon patties, cooking 2 to 3 minutes. Then, cooking an additional 2 minutes on the other side. 
Transfer to buns and dress with your favorite toppings. 
 
Easy Solutions: This recipe is versatile. If you can’t get your hands on fresh, wild salmon, use shrimp instead. It’s summer and time to flex your grilling muscle, so adding these to your menu wouldn’t be a bad idea, seeing the smoke adds another layer of flavor. 

No matter which cooking method you opt for, both are equally delicious. 

Sweet Corn Vinaigrette 

Chef Elle Green shares recipes from Light to Indulgence


1 cup fresh corn kernels
4 ounces white balsamic vinegar
4 ounces grapeseed oil
1 ¼ tablespoon Pecorino Romano
sea salt

Special Tool: blender   

Here’s what you’ll do…
To make the salad dressing, place corn kernels in a blender jar and blend on the highest setting to yield a smooth, creamy liquid. 
Turn power off. Remove lid and add vinegar, oil, Pecorino Romano, and sea salt.
Garden Salad 
1 cup fresh corn kernels
4 ounces white balsamic vinegar
4 ounces grapeseed oil
1 ¼ tablespoon Pecorino Romano
sea salt

Assemble the salad by adding greens, tomato wedges, green beans, corn kernels, and okra to a large bowl. Lightly coat with corn vinaigrette, adding croutons just before serving. 

Strawberry Caramel Trifle (serves 6)
1 14 ounce can sweetened condensed milk
1 pint fresh strawberries
8 ounces heavy cream
2 tablespoons confectioner sugar
12 shortbread cookies

Special Tool: blender
Here’s what you’ll do…
Remove label from can.

Fill a pot with water and set over medium heat. Once the water begins to simmer, add unopened can.

Unopened can of sweetened condensed milk should cook 3 hours in simmering water, ensuring can is covered in simmering water at all times.

Rinse, dry and cut strawberries in half. 

Pour heavy cream into a chilled mixing bowl. Using the whisk attachment, beat on low until thick. Turn mixing off. Add confectioner sugar. Set mixer speed to low and whisk, gradually increasing speed to high until stiff peaks have formed.

To make the trifle, add a spoonful of caramel in the bottom of each glass, followed by a shortbread cookie and strawberries. Repeat, topping with a dollop of cream.

Looking for even more? Visit chefellegreen.com for additional recipes and a complete list of credits.
 

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