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Thai Salmon Cakes with Spicy Peanut Sauce in Lettuce Cups

Serves 4.


    Thai Salmon Cakes

    Compared to fresh salmon, canned salmon contains similar levels of omega-3s, vitamin D, and protein— at a lower price tag. To perk it up, these cakes are hit with an assertive Thai peanut sauce and served in refreshing lettuce cups.



    Look for wild-caught salmon in BPA-free cans.


    Thai Salmon Cakes with Spicy Peanut Sauce in Lettuce Cups


    Spicy Peanut Sauce
    • 1/3 cup (80 mL) unsalted natural peanut butter
    • 1/4 cup (60 mL) water
    • 1 Tbsp (15 mL) gluten-free low-sodium tamari
    • 1 Tbsp (15 mL) lime juice
    • 1/2 tsp (2 mL) chili flakes, more or less to taste
    • 1 tsp (5 mL) coconut sugar or evaporated cane sugar
    Salmon Cakes
    • 2 - 7 1/2 oz (213 g) cans sustainable sockeye or pink salmon, drained very well
    • 1 organic egg
    • Zest of 1 lime
    • 1 cup (250 mL) whole grain or gluten-free bread crumbs (about 4 slices)
    • 2 Tbsp (30 mL) camelina oil or organic peanut oil
    For serving
    • 1 to 2 heads (sizes fluctuate) Boston or Bibb lettuce, leaves separated
    • 1/2 cup (125 mL) chopped fresh mint or cilantro


    Per serving:

    • calories450
    • protein37g
    • fat24g
      • saturated fat6g
      • trans fat0g
    • carbohydrates23g
      • sugars5g
      • fibre6g
    • sodium419mg



    For peanut sauce, in small bowl, whisk all sauce ingredients. Set aside.


    For salmon cakes, in medium bowl, flake salmon until fine. Mix in egg, followed by lime zest and bread crumbs. Form into patties about 1/2 in (1.25 cm) high (can be made large or small, as long as you keep them the same depth). Heat oil in large skillet over medium. Without crowding pan, fry patties for 2 to 4 minutes per side, until cooked through.


    To serve, add cooked patties to lettuce leaves, drizzle with peanut sauce, and garnish with fresh mint or cilantro. Serve warm or chilled.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.