The Pineapple Salsa (recipe below) adds a lovely fresh acidity to these salmon cakes. For something a little more substantial, try serving the salmon cakes on whole grain buns as salmon burgers.
1 lb (450 g) skinless wild sockeye or wild coho salmon, pin bones removed
1/3 cup (80 mL) whole wheat bread crumbs
2 green onions, finely chopped
2 Tbsp (30 mL) extra-virgin olive oil, divided
1 Tbsp (15 mL) Dijon mustard
1 large free-range egg
1/4 tsp (1 mL) spicy smoked paprika
3 Tbsp (45 mL) fresh coriander, chopped
1/4 tsp (1 mL) salt
2 cups (500 mL) mixed greens
Cut salmon into 1/2 in (1.25 cm) dice and place in medium-sized bowl. Add bread crumbs, green onion, 1 Tbsp (15 mL) oil, mustard, egg, paprika, coriander, and salt. Mix together until well incorporated. Divide mixture into 8 equal parts and shape into patties.
Heat remaining 1 Tbsp (15 mL) oil in frying pan over medium-high heat. Cook salmon cakes until golden and just cooked through, about 3 minutes per side.
To serve, divide greens among serving plates and top each plate with two salmon cakes. Garnish with Pineapple Salsa (recipe below).
Each serving contains: 285 calories; 26 g protein; 16 g total fat (3 g sat. fat, 0 g trans fat); 8 g carbohydrates; 1 g fibre; 367 mg sodium
This fresh and lively salsa is also a great accompaniment for grilled chicken or served with baked whole wheat pita crisps. Keep any leftover salsa in an airtight container in the refrigerator for up to four days.
2 Tbsp (30 mL) fresh lime juice
1 Tbsp (15 mL) honey
1 cup (250 mL) English cucumber, diced
1 cup (250 mL) fresh pineapple, diced
1 cup (250 mL) avocado, diced
1 green onion, trimmed and thinly sliced
1 jalapeño, seeds removed and finely diced
2 Tbsp (30 mL) basil leaves, finely chopped
1/4 tsp (1 mL) salt
Combine all ingredients in bowl. Let sit for 20 minutes before serving to allow flavours to develop. Serve as garnish.
Makes about 3 cups.
Each 1/2 cup (125 mL) serving contains: 74 calories; 1 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 11 g carbohydrates; 2 g fibre; 107 mg sodium
source: "Go Fish!", alive #356, June 2012
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
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