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.
I have no idea what these little bits are (bones? cartilage?), but I picked them out when I drained my salmon. Whatever they were, they were hard.
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.
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