Learn how to bread and fry boneless pork loin chops with Anne Burrell. Then, keep the pork warm in the oven while you quickly cook up a warm salad of onions, mushrooms, apples, escarole and radicchio.
Canned salmon is the star in this dish but let's give a best supporting award to tartar sauce. Ali Clarke use this underrated sauce in three ways: mixed in with the salmon, blended into a lemony salad dressing and for dipping the crispy salmon cakes.
Tempered spices (aka chhonk, or tadka), lime, salt and grated raw vegetables will become your new go-to technique for salads like this one, which uses carrots and the South Indian spice combo of mustard seeds and curry leaves.