Who says the annual detox has to end? Wild Alaskan salmon is low in fat and cholesterol and packed with vitamins, calcium and Omega-3 oils, making it the perfect ingredient for a healthy diet at all times of year.
Living in the cool waters of the North Pacific Ocean, Alaska salmon is wild, sustainable and rich in all the goodness that farmed salmon can often be stripped of. Canned wild Alaska salmon is processed straight after it is fished, locking in the freshness from ocean to plate.
This quick wild Alaska salmon, lentil and chickpea patty recipe is simple to prepare and makes a tasty starter or the perfect light mid-week meal. Just mix the ingredients together, shape into patties and pop under the grill.
Wild Alaska Salmon, Lentil and Chick Pea Patties
Serves: 4
Preparation time: 15 minutes
Cooking time: 12 minutes
Ingredients:
1 x 416g or 2 x 213g cans red or pink wild Alaska salmon
1 x 400g can green lentils, rinsed and drained
1 x 400g can chick peas, rinsed and drained
1 medium courgette, grated
4 spring onions, finely chopped
Finely grated rind and juice of 1 lime
1 egg, beaten
Salt and freshly ground black pepper
Olive oil, for brushing
Relish:
200g (7oz) low fat plain yogurt
2 tbsp chopped fresh mint
2 tbsp chopped fresh coriander
Method:
Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break half the salmon into chunks. Mash the remainder with a fork Put the lentils and chick peas into a blender or food processor and blend until smooth. Tip into a bowl and mix in the mashed salmon and salmon chunks, courgette, spring onions, lime rind, lime juice and beaten egg. Season with salt and pepper. Shape the mixture into four large or eight small patties. Chill for 10 minutes Preheat the grill. Arrange the patties on a baking sheet and brush with a little olive oil. Grill for 4 to 5 minutes on each side. Meanwhile, make the relish by mixing together the yogurt, mint and coriander Serve the patties, accompanied by the relish.
Cook’s tip: These patties are delicious served in warm pitta bread, stuffed with salad. If you’d like to spice them up a bit, add a little finely chopped red or green chilli to the salmon mixture
Recipe credit: Alaska Seafood Marketing Institute
Photography credit: Steve Lee