Mishka Makes Food

Mishka Makes Food Recipes designed for real life.
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09/05/2026

THE BEST EVER SALMON BURGERS

The recipe is also posted in the comments section.

A more detailed recipe article with macros & a grocery list, along with the fennel slaw and special sauce recipes, is available at the link in my bio!

YIELD
8 burgers

INGREDIENTS
2 lbs salmon (preferably center cut)
2 tsp Diamond Crystal Kosher Salt (9g / 1% by weight of salmon)
2 large egg yolks
1 large bunch parsley, minced
Cooking spray

*Note: The 1% salt by weight is a key component of this recipe. I highly recommend using Diamond Crystal Kosher or weighing your salt for best results.

1. PREP THE SALMON�Roughly chop the salmon into 1-inch cubes. Transfer to a bowl, cover, and freeze for 15 minutes.�
2. PREP REMAINING INGREDIENTS�Finely mince the parsley, separate the egg yolks, measure the salt, and set up your food processor.�
3. MAKE THE MIXTURE�Add half of the chilled salmon to the food processor, followed by half of the salt. Add the remaining salmon, remaining salt, and egg yolks. Pulse just until the salmon begins to come together into a cohesive mixture. Keep it chunky and do not run continuously—it’s much better to under-process than over-process. Add the parsley and pulse or fold just until incorporated.�
4. FORM THE PATTIES�Line a sheet pan with parchment paper and lightly coat with cooking spray. Portion into 4-ounce patties (an oiled scoop or 1/2 cup measuring cup works great) and gently flatten.�
5. CHILL THE PATTIES�To Refrigerate: Chill uncovered for at least 90 minutes, or preferably overnight. If keeping overnight, cover initially, then uncover a few hours before cooking so the surface dries out.�To Freeze: Freeze on the sheet pan until solid, then transfer to a zip-top bag. If they stick, let them sit at room temperature for 10 minutes to release easily.�
6. COOK THE BURGERS�Heat a skillet over medium-low and coat lightly with cooking spray. Add patties and cook slowly on the first side so the burger sets before browning. Flip and cook until golden and nearly cooked through. Turn off heat and let them rest in the warm pan for a few minutes to finish.�
Serve with your favorite toppings and enjoy!

09/03/2026

Fried Green Tomato BLT’s

Makes 6 sandwiches

2 lbs thick cut bacon, fried up till crispy (~900g)
3 of the biggest green tomatoes you can find
3 cups flour (~360g)
3 cups panko (~165g)
3 large eggs
3 tbsp heavy cream (45ml)
Plenty of oil for frying
6 brioche buns, lightly toasted in a pan
1 head green leaf lettuce
Tomato jam for schmearing (optional, recipe below)
Mayo for schmearing
Salt & pepper, to taste

Instructions:

1. Begin by cooking your bacon and preparing the tomato jam if you are using it (recipe below).
2. Slice your green tomatoes into thick 3/4” slices You should be able to get two nice slices from each tomato and you can use the scraps to make a salsa verde. See video for size reference.
3. Add the flour and panko to two large bowls and stir in a small pinch of salt and pepper. Crack the eggs into a third bowl and whisk together, mixing in the heavy cream at the end.
4. Bread the tomatoes by thoroughly coating them in flour, then dipping in the egg mixture, and finally coating them with the bread crumbs. Be very generous with all three layers, they’re a bit trickier to bread than chicken cutlets so take your time to be sure the breading stays on.
5. Fill a a large wok or pot about halfway with oil and heat to 375°F (190°C) using medium-high heat. If you don’t have a thermometer, you want the oil hot enough to sputter vigorously when you add the tomatoes but not be so hot that it smokes.
6. Working in batches, add the tomatoes 2-3 at a time and fry for about 3 minutes each or until golden brown. Stir occasionally so they don’t stick & be mindful not to crowd the oil.
7. Remove the tomatoes, place on a wire rack to cool, and immediately sprinkle with salt.
8. To assemble, spread mayo on the bottom bun, top it with the lettuce, then the fried green tomato, then the bacon, and finally spread the tomato jam on the top bun and enjoy.

Tomato jam recipe is in my previous upload.

08/31/2026

Salsa Verde Meal Prep Chicken Salad

A full written recipe article with a grocery list, macros, and more can be found at https://mishkamakesfood.substack.com/p/salsa-verde-chicken-meal-prep-salad

Servings: 4 large dinner portions, 6 small side portions
Store in an airtight container and use within 5-7 days.

Salad Ingredients:
2 lbs chicken thighs (900g)
1 tbsp neutral oil (15ml)
1-2 red bell peppers, diced
1/4 red onion, minced (or sub pickled red onions)
1/2 bunch cilantro, minced
6 oz queso fresco or sub your favorite cheese (170g)
1 (16 oz) can white beans, drained & rinsed (454g can)
1 (16 oz) can corn, drained & rinsed (454g can)
Salt to taste

Instructions:

1. Toss your chicken thighs in the neutral oil, season generously with salt, then broil on high until chicken is beautifully browned and cooked through. Dice into small pieces.
2. Dice your red bell pepper, finely mince your red onion & cilantro, crumble your queso fresco into very small pieces, and make the Salsa Verde Dressing following the steps below.
3. Add your chicken, red bell pepper, red onion, cilantro, queso fresco, white beans, and corn to a large bowl. Toss everything together and add the Salsa Verde dressing in stages until dressed to your liking.
4. Taste and adjust salt and lime juice to your preference.
5. Store in an airtight container and use within 5-7 days.

Salsa Verde Dressing Ingredients:

6oz green enchilada sauce�Juice from 1/2 lime�1 tbsp neutral oil (15ml)�1/2 bunch cilantro�1/2 tsp diamond crystal kosher salt (1.5g)�Water as needed, to thin��Combine all of your ingredients in a blender and blend on high until combined but there are still flakes of cilantro in the dressing. Alternatively, mince the cilantro and whisk the ingredients by hand.

08/30/2026

Charred Shawarma Chicken Thighs

https://mishkamakesfood.substack.com/p/charred-shawarma-chicken-thigh-meal

3 lbs boneless, skinless chicken thighs (1360g)

2 tsp diamond crystal kosher salt, plus additional to taste (6g)

3/4 cup 0% fat Greek yogurt (180g)

2 tbsp light mayo (18g)

4 grated garlic cloves

2 tbsp dried oregano (several large pinches)

1 tbsp smoked paprika (two large pinches)

1.5 tbsp turmeric powder (several large pinches)

2 tsp ground cumin (1 large pinch)

2 tsp ground coriander (1 large pinch)

3 tbsp Korean chili flakes, (several large pinches) (or sub 1/2 tbsp chili powder of your choice)

3-second spray cooking oil

Instructions:
Add the chicken to a large bowl and toss with the salt.

Add all of the remaining ingredients except for the cooking spray and toss to combine. Marinate for at least 30 minutes or up to 24 hours.

Spray a large baking sheet or your air fryer basket with oil and then lay your chicken out in an even layer before spraying more oil on top. You willl need to work in batches if air-frying.

Broil in your oven on high for about 12-15 minutes or until charred and the chicken is cooked through, keeping an eye on it while it cooks as oven broiling temperatures vary widely. Alternatively air fry at the highest temperature possible for ~10 minutes, shaking the basket every 5 minutes.

Serve with your typical dinner sides or meal prep salads and enjoy!

08/30/2026

Sweet Corn Ditalini with Pancetta & Peas

This information is also available in the pinned comment.

Full written recipe articles with macros, metric measurements, a grocery list, and more can be found at the link in my bio.

Pasta Ingredients
* 1 lb ditalini pasta (450g)
* 1 tsp olive oil (5ml)
* 6 oz pancetta, diced small (170g)
* 1 large onion, diced small
* 6 garlic cloves, minced
* 1 16oz bag frozen peas (450g)
* 1/4 cup heavy cream (60ml), plus additional as needed
* 1 tsp turmeric, optional for color (small pinch)
* Golden sweet corn “butter”, to taste (start with 1/4 cup 60ml)

Golden Corn Butter Ingredients
Ingredients:8 Ears of Corn (or really as much as you want)
Water, as needed to blend

Okay I know I said I would give an overview but the caption got too long so just go to my upload directly before this one for the recipe. Sorry about that :)

08/26/2026

Golden Corn “Butter”

Recipe is also in the pinned comment or at the link in my bio.

Ingredients:
8 Ears of Corn (or really as much as you want)Water, as needed to blend

Instructions:

Cut or grate all of the corn kernels off the cob over a bowl or plate, being sure to catch any juice or drippings.

Then, using a large spoon or butter knife, thoroughly scrape the cobs HARD to remove as much of the starchy corn milk as possible. You can use the cobs to make corn stock later to reduce waste.

Transfer the corn kernels/milk to a blender along with 1/4 cup of water and blend until completely smooth. Add more water as needed to blend. Strain the mixture into a pot, pressing firmly on the solids to extract as much liquid as possible. You can sauté these solids with some onions, garlic, and butter and fold them into dishes to reduce waste.

Cook over medium-low heat, stirring occasionally, until as much of the liquid as possible has boiled out. It will be VERY thick and able to remain parted after you run a spatula through it.

Transfer to an airtight container and store in the fridge.

If you want a more golden butter, you can also add 2-3 tsp of turmeric powder when blending.

08/25/2026

Weeknight Pork Char Siu

A full written recipe article with macros, a grocery list, and more can be found at https://mishkamakesfood.substack.com/p/weeknight-pork-char-siu

Servings: 4
Store in an airtight container and use within 5-7 days

Ingredients:
2 lbs boneless pork shoulder or other chops of your choice, cut into 8 oz portions (900g)
1 1/4 cups hoisin sauce (300ml)
2 tbsp soy sauce or GF tamari (30ml)
2 tbsp white sugar (25g)
2 tbsp honey (or replace with more sugar) (30ml)
1 tbsp five spice powder (6g)
1 tbsp garlic powder (6g)
1 tbsp beet root powder (optional) (8g)
Cooking spray, as needed.

Instructions:

1. In a large bowl, whisk together the hoisin sauce, soy sauce, sugar, honey, five spice powder, garlic powder, and beet root powder if using. Reserve about 1/3 cup of the marinade for basting. Add the pork and coat well. If you have time, marinate for 30 minutes or up to overnight.
2. Preheat your air fryer or oven to 425°F/220°C. Place the pork on the air-fryer rack or parchment-lined tray, spraying the pan and the pork itself with cooking spray.
3. Cook for 20 minutes total, flipping once halfway to baste the pork generously with the reserved marinade.
4. When the pork reaches an internal temperature of 145°F/63°C, remove from the air fryer or oven. Let rest for 5 minutes before slicing.
5. Slice thinly and serve with rice, veggies, and enjoy.

Recipe Notes

* Oven and air fryer temperatures can vary, so keep an eye on the pork as it cooks.
* If the outside looks charred enough but the inside hasn’t reached 145°F/63°C yet, loosely cover the pork with foil and continue cooking until done.

08/24/2026

Burnt Scallion Miso Ranch Couscous Salad

You can find a full recipe article with macros, a grocery list, and more at the link in my bio.

Salad Ingredients
1 cup pearl couscous (224g)
1 1/2 cups chicken bone broth (or veggie stock/water) (360ml)
1 large english cucumber, diced
1 large red bell pepper, diced
1 16oz can chickpeas, drained & rinsed (1 450g can)
1/2 bunch fresh parsley, chopped
Salt to taste

Burnt Scallion Miso Dressing
6 scallions
1 tsp rice wine vinegar (5ml)
1 tsp sesame oil (5ml)
1/4 cup mild 0% Greek yogurt (I use Fage) (60g)
2 tbsp light mayo (30g)
1 tbsp miso paste (20g)
1/2 tsp garlic powder (small pinch)
1/4 tsp onion powder
Water as needed to thin while blending

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