When it comes to the health benefits of eating fish, salmon swims to the top, with more artery-clearing omega-3 fatty acids than any other common seafood. The American Heart Association recommends eating fatty fish like salmon at least two times a week. Here’s a creative way to get your next serving.
- 1 15-oz. can salmon, no salt added; liquid drained and visible bones and skin removed
- 1 small zucchini, grated (about 1 cup)
- 1 cup whole-grain bread crumbs
- 1 tbsp. minced shallots (about 1 large)
- 1 tbsp. minced fresh chives
- 1 tbsp. minced fresh parsley
- 2 tbsp. fresh lemon juice
- 1 tbsp. fresh lemon zest
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. sea salt
- 1/4 tsp. Sriracha or other hot sauce
- 1 egg white
- In a food processor fitted with a standard blade, process salmon and zucchini together for about 30 seconds—just enough to more finely chop the grated zucchini and combine it with canned salmon.
- In a large bowl, stir zucchini-salmon mixture together with bread crumbs, shallots, chives, parsley, spices, and egg white. Form into eight pancakes.
- Heat a griddle on high for two minutes. Cook cakes for about three to four minutes per side or until just browned. Try serving with low-fat sour cream or nonfat Greek yogurt.
Serves eight; serving size is one cake. Each serving provides: 154 calories, 4 g total fat (1 g saturated fat, 0 g trans fat), 31 mg cholesterol, 267 mg sodium, 11 g carbohydrates, 2 g fiber, 2 g sugar, 13 g protein.