I LOVE this recipe as it is nutritious, delicious, and fast! My one year old son is also a huge fan of it so it is a great way to consider introducing fish to your child. Salmon is a great source of protein, EPA/DHEA, Vitamin B’s, Vitamin D, and selenium.
Prep Time: 15 minutes; Cook Time: 10 minutes
Yield: 4 servings
• 1 (14 ounce) can salmon, drained (leftovers are also a great alternative. If you have used dill and lemon for the initial preparation, decrease how much you would use in this recipe)
• 3/4 cup cracker crumbs (I use vegetable thins but you can use really any cracker, even gluten free. When you get to the bottom of the bag instead of throwing out the remaining broken ones, tie it off, and use a rolling pin to smash them- Voilá, crumbs.)
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped red bell pepper
• 1 Tbsp. olive oil
• 1/2 tsp. dried dill weed
• 1 egg, beaten
• 1 Tbsp. lemon juice
• more olive oil
In large bowl, place salmon and cracker crumbs; set aside. In heavy skillet, cook onion and red bell pepper in olive oil until tender. Add to salmon in bowl and mix gently. Add dill weed, egg, and lemon juice and mix gently.
Form into four patties. Add more olive oil and a bit of butter to the same skillet. Add patties to skillet when butter melts. Cook patties for 3-4 minutes on each side until golden brown and hot.
Serve alongside a green salad for a healthy and affordable meal.
*original recipe courtesy of www.about.com
Have a great day,
Dr. Crysta Serné
Vancouver Chiropractor and owner of Vitality Clinic