Easy salmon cakes
Good for: Omega 3, B-vitamins, fiber
Ingredients:
- 3 teaspoons extra-virgin olive oil, divided
- 1 small onion, finely chopped
- 1 stalk celery, finely diced
- 2 tablespoons chopped fresh parsley
- 15 ounces canned salmon, drained, or 1½ cups cooked salmon
- 1 large egg, lightly beaten
- 1½ teaspoons Dijon mustard
- ¾ cups fresh whole-wheat breadcrumbs
- ½ teaspoon freshly ground pepper
- 1 lemon, cut into wedges
To prepare: Preheat oven to 450°F. Coat a baking sheet with cooking spray. Heat 1½ teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2½ inches wide. Heat remaining 1½ teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Serve topped with greek yogurt and lemon wedges. Goes great with a spinach salad or the spinach recipe below. Serves 4.
Chicken Lettuce Wraps
Good for: b12, magnesium, CoQ10)
Ingredients
- 2 cups warm cooked chicken, diced (rotisserie chicken works great here)
- 2 green onions, chopped
- 1/2 cup shredded carrots
- 1/4 cup water chestnuts, diced
- 1 tablespoon lower sodium soy sauce
- 1 tablespoon rice wine vinegar
- 8 butter lettuce leaves
To prepare: In a medium bowl, mix together the chicken, green onions, carrots, water chestnuts, soy sauce, and rice wine vinegar. Scoop 1/3 cup chicken mixture into each lettuce leaf. Serves 4.