Here are a few less conventional ways to add salmon to your diet.
We discovered salmon quesadillas while my husband was stationed in Alaska – delicious! This recipe is much quicker if you have baked or grilled a large fillet of salmon the night before and can use the leftovers to make the quesadillas. These are also a great way to get your family used to salmon if they’re not too fond of its fishy taste. We almost always double the recipe because it makes a wonderful lunch for the next day.
1 cup cooked, flaked salmon, lightly salted (more salmon to taste)
1 tsp. olive oil
1 tsp. dried basil
1/4 tsp ground pepper
1 Tbsp butter
4 whole wheat or spelt tortillas
2 cups mozzarella cheese
Guacamole or salsa
Saute chopped garlic in olive oil until soft and then stir in cooked salmon, basil and pepper. Cook over med-low heat for a few more minutes until hot throughout.
Spread butter over one side of tortilla and place on a warmed griddle. Sprinkle cheese and salmon mixture over one half of tortilla. Fold over and cook on both sides until melted and warmed throughout. Cut into wedges and serve with guacamole or salsa or both.
This is a basic tuna salad recipe, but is even better with salmon.
1 can (14.75 oz.) wild-caught salmon, drained*
2 stalks celery, finely chopped
2 -3 Tbsp sweet pickle relish
1/3 cup mayonnaise
1 Tbsp freshly squeezed lemon juice
dill to taste (1-2 tsp)
Place salmon in a medium bowl and remove large pieces of skin, bones and brown meat with a fork (the bones are actually quite soft and edible, so don’t worry about getting all of them).
Mix remaining ingredients together and refrigerate. Serve in pocket bread, on crackers or over salad greens.
*Always read the ingredients on canned salmon. Make sure it is wild caught – the ingredients should read: salmon, salt. Stay away from those that have color added. Canthaxanthin, the artificial color added to farmed salmon has been linked to liver and retinal damage.
This makes a quick lunch for hungry kids. Four ingredients, mix it up, fry them in a pan for a warm and nutritions lunch.
1 can (14.75 oz) salmon, drained
15 saltine crackers, crushed
1 Tbsp olive oil
We use the entire can of salmon for this recipe, bones included. The bones crush easily and mix right into the patties – and they’re a great source of calcium for growing bodies.
Mix well the salmon, cracker crumbs and egg. Heat oil in skillet over medium heat. Cook patties for 3 minutes on each side or until lightly browned.