Although it snowed yesterday, spring is almost upon us. The primroses are coming up, and it’s time to finish eating last season’s frozen fish. We need freezer space for the fresh catch that will soon start arriving.

A couple nights ago I made Asian Salmon Burgers with Lime, Cilantro and Edamame Spread. It’s difficult to overstate how good the burgers were. They had wonderful flavor, despite having been made with fish frozen nine months ago. The spread was nothing short of amazing. I know I’m laying it on thick, but this combination was really really good.

I also liked the tasty leftovers. I had two extra salmon burgers that I shaped into patties and refrigerated raw. I cooked them for lunch: one yesterday and one today. Admittedly, I wrapped the leftovers well and refrigerated them immediately, but what I ate today was just as good as what I ate the first day. In other words, these recipes are reliably good even if you make them ahead.

For dinner I pan-fried the burgers in olive oil, but for lunches I used my mini George Foreman grill. Both techniques cooked perfect salmon burgers in mere minutes.

The mini-George was a hand-me-down from my friend Sheila who got it as a hand-me-down from her friend Rose who got it as a hand-me-down from I don’t remember who. I never in a million years would’ve bought a George Foreman grill, but it turns out I’m wildly in love with my mini-George. Who’da thunk it?