“Eat more fish,” they tell us. “Salmon is very healthy because of the Omega 3s,” they remind us. Salmon is high in protein (of course), but did you know that a 115-g. (4-oz) serving of wild salmon provides a full day’s requirement of vitamin D? It is one of the few foods that can make that claim. As you know, Vitamin D helps you absorb calcium, and a deficiency in vitamin D is associated with all sorts of bad things. Especially in the fall and winter months, getting a full-day’s serving of vitamin D in a single meal is a very important benefit that eating salmon can provide.
That same serving of salmon also contains over half of the necessary B12, niacin, and selenium, and is an excellent source of B6 and magnesium. Salmon is said to decrease cancer risk, improve cardiovascular health, provide anti-inflammatory benefits, support healthy joint cartilage, improve cognitive function (who can’t use that?!), improve vision, and make your hair and skin look its best. Yeah, I’d like some now too.
Unfortunately, my son may just be THE WORLD’S PICKIEST EATER. He wouldn’t eat a piece of salmon if his life depended on it. I have tried. However, the other day, I was inspired to make salmon burgers. When he asked me what was for dinner, I just said “burgers” and left it at that.
Well, he loved them. And I even managed to smuggle some pureed butternut squash into the recipe (which is optional). I served mine with Dr. Gundry’s Seed-Sar Salad (similar to Caesar but using ground pumpkin seeds) and steamed broccoli. My son may have been so busy avoiding the greens that he didn’t even notice he was eating salmon. I hope you have as much success with this recipe as I did.
- 500 g. (ca. 1.1 lbs) wild salmon filets, preferably organic
- 6 Tbsp. shredded Parmesan cheese
- 1 cloves garlic, minced or pressed
- 1 1/2 tsp. dried Italian herbs
- 1 Tbsp. fresh parsley
- 1/2 cup almond meal
- 1 tsp. sea salt
- 1 tsp. paprika
- 1/2 tsp. freshly ground black pepper
- 2 eggs, lightly beaten
- 1/3 cup cooked, pureed butternut squash (optional; use slightly less almond meal if omitting)
- Slices of lemon, hot sauce, or paleo remoulade to serve
- Preheat oven to 200° C (400°F).
- Steam the salmon fillets until they are flaky and break apart easily (about 15-20 minutes).
- In a mixing bowl, shred the fish with a couple of forks until the pieces are very small. Add all the other ingredients and mix well until a nice doughy mixture forms.
- Form into six average hamburger-sized patties, each about 3/4 of an inch.
- Place patties on a baking sheet with parchment paper. Bake for about 15 minutes or until the edges and tops are golden brown. Flip and brown the other side for another 5-10 minutes
- Serve with slices of lemon, hot sauce, or paleo mayonnaise/remoulade.
- A recipe for paleo mayo can be found here: http://goo.gl/VsBZY.
- This recipe for remoulade can be made paleo by using olive oil, macadamia oil, or avocado oil. http://goo.gl/c7R2o.