The American Heart Association recommends eating fish twice a week.
Not just any fish, but fatty fish high in Omega-3. Where can you find
Omega-3? It's in salmon, sardines, smelt, herring and anchovies, fish
that is readily available in the grocery store.
Though you have
good intentions of eating more fatty fish, you don't follow though. If
you say the word "fish" and your kids reply with "Yuk!" Still, you may
consider the health benefits of eating fish.
Mayo Clinic details the reasons in a website article, "Omega-3 in fish: How Eating Fish Helps Your Heart." Fish high in Omega-3 may reduce your risk of heart attack, lower blood pressure, boost immunity, and improve arthritis symptoms. But you may worry about mercury and other pollutants in the water.
"When it comes to a healthier heart, the benefits of eating fish usually outweigh the possible risks of exposure to contaminants," Mayo Clinic explains.
Some are rightly concerned about farm-raised fish, which may contain antibiotics, pesticides, and waste materials. That's why health experts recommend wild salmon. As soon as it is caught, the fish is flash-frozen or canned. If you have been to Seattle, Washington you may have eaten fresh Copper River salmon. I've eaten it and it was fabulous -- hot off the grill.
But most of us can't fly to Seattle, and buy salmon at the grocery store. I don't buy the fresh salmon because my grocery store carries farm-raised and it is injected with food coloring. Instead, I buy canned wild Red Sockeye salmon. This product tastes good in salads, salmon loaf, small cakes, or large burgers.
You need to add extra flavor to the fish and my recipe has it. I fixed small cakes for dinner and served them with lemon wedges, crusty rolls, and a salad of mixed greens, avocado slices, and grape tomatoes. Whether you make small cakes (sliders) or big burgers, I think you will enjoy this recipe.
Ingredients
7 1/2 ounce can wild Red Sockeye salmon
2 tablespoons plain Panko (Japanese) bread crumbs
2 scallions, white and green parts, diced
1 tablespoon celery, diced
1 tablespoon red pepper, diced
1 large egg, beaten
1 egg white
1/2 teaspoon lemon pepper (more if you wish)
6 dashes hot sauce
1 tablespoon light olive oil
1 tablespoon butterDrain the salmon and remove any bones. Crumble into bowl. Add bread crumbs, scallions, celery, red pepper, egg, egg white, lemon pepper, and hot sauce. Combine gently with fork. Form into four small cakes or two large burgers. Chill mixture for two hours. Put olive oil and butter in skillet. Heat until butter melts. When the skillet is hot, but not smoking hot, add the cakes or burgers. Cook over medium heat until the salmon is crispy and brown on one side. Flip and cook until the second side is crispy and brown. Serve the cakes with lemon wedges and tartar sauce if you wish. For sliders, put cakes in tiny buns and top with lemon mayonnaise. For burgers, serve in large buns with mustard mayonnaise, sliced tomatoes, lettuce and pickles. Makes two servings.
Mayo Clinic details the reasons in a website article, "Omega-3 in fish: How Eating Fish Helps Your Heart." Fish high in Omega-3 may reduce your risk of heart attack, lower blood pressure, boost immunity, and improve arthritis symptoms. But you may worry about mercury and other pollutants in the water.
"When it comes to a healthier heart, the benefits of eating fish usually outweigh the possible risks of exposure to contaminants," Mayo Clinic explains.
Some are rightly concerned about farm-raised fish, which may contain antibiotics, pesticides, and waste materials. That's why health experts recommend wild salmon. As soon as it is caught, the fish is flash-frozen or canned. If you have been to Seattle, Washington you may have eaten fresh Copper River salmon. I've eaten it and it was fabulous -- hot off the grill.
But most of us can't fly to Seattle, and buy salmon at the grocery store. I don't buy the fresh salmon because my grocery store carries farm-raised and it is injected with food coloring. Instead, I buy canned wild Red Sockeye salmon. This product tastes good in salads, salmon loaf, small cakes, or large burgers.
You need to add extra flavor to the fish and my recipe has it. I fixed small cakes for dinner and served them with lemon wedges, crusty rolls, and a salad of mixed greens, avocado slices, and grape tomatoes. Whether you make small cakes (sliders) or big burgers, I think you will enjoy this recipe.
Ingredients
7 1/2 ounce can wild Red Sockeye salmon
2 tablespoons plain Panko (Japanese) bread crumbs
2 scallions, white and green parts, diced
1 tablespoon celery, diced
1 tablespoon red pepper, diced
1 large egg, beaten
1 egg white
1/2 teaspoon lemon pepper (more if you wish)
6 dashes hot sauce
1 tablespoon light olive oil
1 tablespoon butterDrain the salmon and remove any bones. Crumble into bowl. Add bread crumbs, scallions, celery, red pepper, egg, egg white, lemon pepper, and hot sauce. Combine gently with fork. Form into four small cakes or two large burgers. Chill mixture for two hours. Put olive oil and butter in skillet. Heat until butter melts. When the skillet is hot, but not smoking hot, add the cakes or burgers. Cook over medium heat until the salmon is crispy and brown on one side. Flip and cook until the second side is crispy and brown. Serve the cakes with lemon wedges and tartar sauce if you wish. For sliders, put cakes in tiny buns and top with lemon mayonnaise. For burgers, serve in large buns with mustard mayonnaise, sliced tomatoes, lettuce and pickles. Makes two servings.
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