Chef Robert Irvine, host of "Restaurant Impossible" on Food Network, helped a "GMA" viewer get out of a recipe rut.
Ryan Dow tweeted a photo of his fridge and said he and his fiancee were sick of the same three meals they had on rotation.
Chef Irvine created three different dishes with all of the ingredients that Ryan had on hand.
(MORE: James Beard Award-winning chef Missy Robbins shares her pasta-making secrets)Check out the full recipes below!
Ingredients:
For the salmon
4 each 3 ounces salmon filet
2 ounces oil
4 tablespoons orange juice
8 ounces teriyaki glaze
4 slider rolls split in half
2 tablespoons unsalted butter
For the slaw
4 tablespoons shaved carrot soaked in ice water
4 tablespoons shaved celery soaked in ice water
4 tablespoons thinly shaved onion soaked in ice water
4 tablespoons shave broccoli florets (raw)
2 lemon squeezed (add zest as an additional ingredient)
1 ounce grape seen oil
12 slices of pickled jalapeño
Kosher salt
Ground black pepper
Directions:
Remove skin from the sale and cut into 3-ounce portions keeping it equal on each side as best as possible. Mix half of the teriyaki and orange juice together and place the salmon in the marinade, this only needs to sit for as long as it takes to prepare the remainder of the slider.
Cut the carrot, onion and celery very thin using a Japanese mandolin or with a knife; soak them in ice water for a few minutes so they are crisp and vibrant. Slice the broccoli very thin, or as very small florets. Remove the vegetables and drain dry. In a small bowl add the vegetables, including the broccoli and the jalapeños and season with salt and pepper, the juice of two lemons and 1-ounce oil. Toss together and set aside.
In a skillet on medium heat, add the butter and toast the inside of the slider roll. Once that’s done, add 2-ounces of oil and bring unto medium high heat. Remove the salmon from the marinade, season with salt and pepper and place in the oil to sear, this should take one to two minutes without moving, flip the salmon over to sear the other side for an additional one to two minutes or until the salmon is medium in temperature. Once the salmon is flipped over the first time add the straight teriyaki as a glaze.
When both sides are seared, remove and place on the bottom toasted buns. Top with the slaw and place the top bun on.
If there are any herbs such as mint or parsley or thyme, add to the slaw for a little extra flavor.
For the sausage patty
12 ounces raw chicken sausage, remove from the casing
1 egg
1 tablespoon almond milk
1/2 lemon juiced and zest
1 ounce diced onion
1 ounce diced celery
1 tablespoon unsalted butter
2 ounces oil
For the relish
4 ounces dill pickles diced small or chopped in food processor
1 tablespoon onion diced small
1/2 teaspoon sugar
1 tbsp pickle juice or white vinegar if available
1/2 tablespoon whole grain mustard
1 tsp sriracha
For the slider
4 slider buns sliced in half
2 tablespoon unsalted butter
4 tablespoon red pepper hummus
4 eggs
2 ounces oil
Directions:
In a small bowl, combine all the ingredients for the relish and mix. Taste and season with salt and pepper as needed.
Sauté the onions and celery for sliders in unsalted butter, season lightly with salt and pepper. Once they are translucent and soft, remove from the heat and cool for a few minutes. In a small bowl add the raw chicken sausage, add one egg and the almond milk, season lightly with salt and pepper and mix until it’s all incorporated, add the onion and celery and mix again. Divide the mix into four portions and roll into balls and press flat to fit the rolls. Refrigerate for 10 to 15 minutes to firm up.
In a skillet on medium high heat, add two ounces of oil. Season the chicken patties with salt and pepper and place in the skillet, sear for 3 to 25 minutes and then turn over and sear again for three to five minutes. Make sure the patties are cooked through with a thermometer, internal temp should be 165 degrees. Remove and let rest.
In the same skillet melt two tablespoons unsalted butter on medium heat and place the rolls in to toast the insides. Remove the rolls and 1 ounce of oil, pan fry the eggs one at a time, add more oil after the second egg, season the eggs with salt and pepper as they are flipped. Cook eggs over medium or as desired.
On the bottom roll, spread red pepper hummus, then add the cooked chicken patty, then top with a fried egg and finish with the relish. Place the top roll back on.
Ingredients:
For the sliders
4 slider rolls split in half
1/4 cup pizza sauce
4 slices cheddar cheese
4 tablespoons goat cheese
24 slices turkey pepperoni (6 per)
For the herb butter topping:
1 ounce salted butter, melted
If available
1 tsp garlic salt
1 tsp onion powder
1 tbsp dried oregano
1/4 teaspoon crushed red pepper
Directions:
Preheat oven to 350 degrees. Spray the bottom of a small sauté pan with nonstick cooking spray. Place bottom bun into the pan. Spread pizza sauce onto rolls then top the sauce with goat cheese. On top of the goat cheese add all the slices of turkey pepperoni, six per bun. Add the slices of cheddar cheese on top of the turkey pepperoni and cover with the top bun.
In a microwave or a small pan, lightly melt the butter so it’s spreadable. Combine the spices if available in with the melted butter and mix together. Using a brush (or a spoon) spread topping over the sliders.
Cover with aluminum foil and bake for about 15 minutes.
