Addie’s Crispy Salmon and Rice recipe from RESCUED

Addie’s Crispy Salmon and Rice recipe from RESCUED


Addie’s Crispy Salmon and Rice

One of the most gratifying aspects of writing Rescued was speaking with so many thoughtful and insightful people about their second-chance dogs and their relationships with them. I spoke with Elissa Altman, the James Beard-award winning food writer, at an especially tender time. Just a few weeks earlier, Elissa, her partner Susan, and their other rescue, a terrier mutt named Petey, had to say goodbye to Addie, their beloved rescued Lab. They adopted Addie in 2009 when she was about seven years old. Addie, like Elissa, had a profound appreciation for food (most Labs do and they are not discriminating eaters). But, Elissa’s recipe for Addie’s Crispy Salmon and Rice is sure to please dogs and people alike.

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Addie and Petey

“We discovered early on that Addie, like most Labs, was basically a Hoover with four legs and a tail. That said, she did have her preferences: she liked my roast chicken very much, and a rare-cooked steak with a baked sweet potato made her swoon. But one of her absolute favorite dishes was my roast salmon with rice, which we made for her as a treat. It was an excuse for her to eat the crispy salmon skin, which was like candy. Her eyes got as big as saucers when we put it in her bowl, and after she ate it she would beam at us and wag. Either she was saying ‘thank you,’ or asking for more. Petey, on the other hand, eats like a bird and is very finicky, which is depressing for his food-writer mother.”
— Elissa Altman

Serves 2 with leftovers, or Addie

Elissa Altman is founder of and author of TREYF: My Life as an Unorthodox Outlaw (Berkley, 2017) and Poor Man’s Feast: A Love Story of Comfort, Desire, and the Art of Simple Cooking (Berkley, 2015)



That's What She Said Kleinur (Icelandic pastries)

Prep Time: 45 minutes

Cook Time: 10 minutes

Yield: Makes about 3 dozen

A book club recipe for Kleinur, Icelandic pastries, inspired by Joanne Lipman's THAT'S WHAT SHE SAID. The doughnut like confections are popular any time of day with a cup coffee.


  • adapted from
  • 5 cups all purpose flour, divided
  • 8 tablespoons (1/2 cup) cold butter, cut into small cubes
  • 1 cup granulated sugar
  • 2 teaspoons ground cardamom
  • 1 1/2 teaspoons baking soda
  • 6 teaspoons baking powder
  • 2 cups plain yogurt
  • 2 large eggs
  • Vegetable oil for deep-frying
  • Confectioners’ sugar for sprinkling (optional)


  1. Place half of the flour and all of the butter in a food processor fitted with a steel blade. Pulse for about 30 seconds, until butter is incorporated. Place the mixture in a mixing bowl. Add the other half of the flour along with the sugar, cardamom, baking soda and baking powder and mix until combined.
  2. Turn the mixture out onto a clean work surface. Make a well in the center of the flour mixture and place yogurt and eggs into the well. With your hands, work the flour into the egg /yogurt mixture until well combined into a dough. Add more flour or yogurt if necessary, but do not over knead. Divide the dough into two equal parts. Wrap dough in plastic, and refrigerate for 30 minutes.
  3. Flour a cutting board, place dough on board and dust dough with a little flour. Roll dough into a 20 x 14 inch rectangle. With a knife or pizza cutter, cut the dough into long strips, each about 2 inches wide. Make diagonal cuts across each dough strip to form 5 equal diamonds (add scraps to stored dough). Cut a tiny slit in the center of each diamond and very gently pull one up end up through the slit to make the twist. Repeat with other half of dough.
  4. Heat 2-3 inches of oil in a large pot to 350°F. Line a dinner plate with paper towels. Using a slotted spoon, gently lower about 5-6 dough pieces into the oil. Fry until one side is golden (about 1 minute), then turn with a spatula and cook the other side a little less time. Place kleinur on the plate to drain and cool. Sprinkle with confectioners’ sugar if desired. Repeat with remaining dough.
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