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Canned salmon is an underutilized superfood. I grew up eating this recipe once a week and feel so grateful as I know my brain benefited. This is a good recipe for getting kids to eat salmon and is more economical than fresh.
Salmon cakes:
2, 15oz cans of red sockeye salmon (with liquid)
2 large omega 3 eggs, beaten
1/2 cup bread crumbs (preferably whole wheat) or instant oats
2 tbsp chopped scallions
2 tbsp chopped shallots
4 tbsp chopped parsley
Grated zest of 1 lemon
Juice of 1 lemon
Kosher salt and freshly ground pepper to taste
3 tbsp canola oil
Sauce:
2 tsp prepared horseradish
1/3 cups plain Greek yogurt
2 tbsp chopped dill
1 lemon, juiced
1 tbsp of honey
For the croquettes:
Mix all ingredients together EXCEPT for the oil. Form into patties. Heat the oil over medium-high heat. Pan fry cakes until golden brown on either side. Serve with dill sauce (below).
For the sauce:
Mix all ingredients until well combined.
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The realization that inflammation is the primary driver of illness and disease is one of the greatest bio-medical revelations of the last 30 years. From heart disease to cancer to obesity to depression, not to mention pain and fatigue, inflammation is ultimately why we get sick.
And now we know the cure: diet and lifestyle – with DIET being the master lever. Join me for an inspirational 90-minutes of indispensable wisdom to include a printable handout and Plan of Action so you can start feeling better from the inside out.
