To say that I’m a late adopter to all things salmon would be an understatement. If you’re a regular reader, you’ve heard about my relationship with salmon before. Growing up, my mom made this amazing creamy risotto type dish with salmon and that was the only way I would eat it. Any other way? Ick with a capital I. And, ahem, I haven’t had that dish in years, hint, hint.
But then a few years ago, on a whim I made a smoked salmon pizza, and was smitten. In fact, it quickly became a favorite during our dinners with The Neighbors. And then I discovered a smoked salmon spread, which has been a staple on many Feast of the Seven Fishes Christmas Eve dinners in our family, and appeared at our New Years’ Eve Seafood Feasts ever since.
So while I have not completely embraced a love of salmon, I have waded in its waters, so to speak.
As I focus more and more on my health, I can’t deny how good salmon is for me. For you. For all of us. It’s a good fat, and a small 4 oz serving provides your entire daily vitamin D requirements. That same 4 ounces will also give you half of your daily needs of vitamin b12, niacin and selenium. And let’s not overlook the b6, omega-3 fats and magnesium it has as well. And if it’s the canned version you’re eating? Extra calcium to boot. It’s hard to ignore such a super food all-star.
A few weeks back, my old trainer, Michael, posted a video of a lunch he made using canned salmon. And then all the sudden, I had to have it. I’m quite hot and cold like that. One day, I won’t eat something, and then the next, I can’t get enough. I bought a few cans of salmon (wild only, please) at the grocery store the next day. That following weekend, I happened to be at Trader Joe’s, and their cans of wild salmon were nearly a dollar cheaper. Three more cans followed me home.
But now what to do with all my canned salmon? Although Michael had mixed his with a bit of mustard and just topped some leftover vegetables with it, I went a different route today. Salmon Burgers. Oh yeah baby.
And nearly completely clean eating ones at that. Some whole wheat bread crumbs, an egg, a few herbs and spices, Dijon, low-fat mayo… once done, I put it inside a whole wheat sandwich thin that had smooshed avocado on it, a little zip of horseradish sauce, and lunch was served. No fishy taste. No guilt. Full-on flavor and a total nutrient packed meal.
The recipe I wrote will make you three salmon burgers, so if you’re not sharing, freeze them or use them for quick lunches later in the week. Whether you’re a latecomer to the salmon bandwagon like me, or have loved it from the first moment, try these on for size. I don’t think you’ll be disappointed one bit.
Have a favorite use for canned salmon? Me and the remaining cans in my pantry would love to hear about it!
PS – Before I forget, if you print recipes from my site, there is a handy dandy fun little widget that makes it heaps easier now. If you just click on the Print It! link below, it will bring this post up in a new window, and you just click on the parts you don’t want to include, and print what’s left. So cool.
March 23, 2011, Photo #80 and a few bonus shots
Kids had a snow day today. No joke. It was 71 on Friday, and today a snow day. Already a delayed opening for tomorrow. Sigh. This afternoon, I heard the kids rummaging around upstairs in my closet, but since they were getting along and quiet, I left them alone. Apparently there was a bit of dress-up going on.
Tonight we had a good-bye dinner for Jamie, as she is moving this week. To Pennsylvania. Two hours away from us. In the two years that we’ve known her, she has gone from being in school getting her Master’s in Education and living with three roommates … to graduating, meeting someone, falling in love, getting engaged, buying a house and moving out of state! It’s been a good two years for her (and us!) and although we’re sorry to see her go, luckily it’s not too far away. Her new home is 30 minutes from Hershey Park, and goodness knows, we like to visit Hershey! Our baby bird is leaving the nest, but we know she’s in capable hands, and will always be a part of our family.
Recipe courtesy of Cate O’Malley
1 can (15 oz) wild salmon, drained and picked through
1 tablespoon minced onion
1 teaspoon lemon juice
1/2 teaspoon parsley
1/4 teaspoon salt-free Mrs. Dash garlic and herbs
1 teaspoon Dijon mustard
1 tablespoon low-fat mayo
1/3 cup whole wheat bread crumbs
salt and freshly ground black pepper
In a small bowl, combine all above ingredients until well mixed. Form into three patties and coat with additional bread crumbs. Cook in a pan with oil for about 4-5 minutes on each side. Serve on whole-grain rolls.