One Teaspoon From Disaster

For the next several installments (I'm committing to more than three, but nothing definite beyond that), "One Teaspoon from Disaster" is featuring summer-time cooking. Whether it's an easy dinner on the grill, a bbq with friends or a packable picnic, you'll find recipes for an entrée, side dishes, treats and drinks right here.

Beyond ice tea and lemonade, I'm being bold and recommending two ice cream float drinks for your next gathering. Once for the kids: berry soda chocolate floats. And one for the adults: Shiner beer vanilla floats.

Both have the same components of liquid and ice cream. For the non-a version, two scoops of chocolate (I like Haagen Dazs) and either strawberry, raspberry or black cherry soda (Jones makes all varieties, as do the grocery store brands). For the beer float, same ratio of vanilla topped with Shiner Boch beer.

Next up: Side dishes.

For the next several installments (I'm committing to more than three, but nothing definite beyond that), "One Teaspoon from Disaster" is featuring summer-time cooking. Whether it's an easy dinner on the grill, a bbq with friends or a packable picnic, you'll find recipes for an entrée, side dishes, treats and drinks right here. This ought to get you through Labor Day.

First up are grilled salmon sandwiches. The only labor intensive part of making and grilling these patties is separating the fish from its skin. I now know there's an easy way to do this: Buy it skinless.

Beyond that, all you're doing is mashing it with some other stuff, shaping it into a patty (about one-inch thick) and grilling it for a few minutes on each side. Before spreading the special mayo on the buns (I bought whole wheat mini loaves from the bakery), toast them on the grill. You may want to garnish the sandwich with tomato, lettuce or even a slice of crispy bacon.

Next up: Drinks...

Grilled salmon sandwiches (make four)
patties:
1 pound boneless, skinless salmon
½ C. bread crumbs
1/2 green onion, minced
2 tsp. ginger
½ tsp. black pepper
1 egg white
spread:
1 Tbsp. fresh cilantro, chopped
½ C. low-fat mayo
2 tsp. wasabi powder
1/2 green onion, minced
Directions:
Mash salmon in a mixing bowl, adding bread crumbs, green onion, ginger, pepper and egg white. Combine well. Shape into patties and grill over medium heat (use cooking spray on grates). Meanwhile, mix up mayo with cilantro, wasabi and onion. Just before removing salmon from the grill, lightly toast the buns; remove and spread with mayo mixture. Garnish and serve.