This is a great recipe I found on fiveandspice.com
Seven health benefits of salmon
1. Eating salmon is beneficial in the treatment of osteoarthritis and other inflammatory joint conditions.Salmon contains small proteins called bioactive peptides. One in particular, called calcitonin, has been shown to increase, regulate and stabilize collagen synthesis in human osteoarthritic cartilage. This salmon-found protein also improves bone density and strength.
2. Eating salmon makes you smarter and happier. The brain is 60 percent fat and most of that is the omega-3 fatty acid DHA. Thirty percent of the grey matter in the brain is DHA showing how critical it is to brain function and a healthy nervous system. Eating salmon regularly has been shown to reduce the risk and incidence of depression, hostility in young adults and cognitive decline in the elderly.
3. Eating salmon increases your cardiovascular health. As noted, salmon contains high levels of the omega-3 fats, EPA and DHA. These fats are responsible for many cardiovascular benefits such as reducing inflammation, keeping the blood from clotting excessively and relaxing and dilating the arteries. When eaten two to three times per week, salmon can protect you from problems such as heart attack, stroke, arrhythmia, high blood pressure and high triglycerides.
4. Salmon protects your eyes. Eating salmon twice a week has been shown to significantly decrease the risk of macular degeneration — a chronic eye condition that leads to loss of vision. For the treatment and prevention of a condition called dry eye syndrome, eat two to four servings per week.
5. Salmon helps build children’s brains. Eating salmon while pregnant and nursing can boost learning capability and academic performance in children. Salmon contains high levels of DHA (decosahexaenoic acid) which is the main structural fatty acid in the central nervous system and retina. Feeding salmon to preschool children also aids in the prevention of ADHD and can even boost academic performance.
6. Salmon’s an excellent source of vitamin D. Sufficient vitamin D is crucial to maintaining optimal health. A deficiency of this essential vitamin has been linked to an increased risk of cancer, cardiovascular disease, multiple sclerosis, rheumatoid arthritis and type-1 diabetes. One can of salmon, for example, contains a day’s worth of vitamin D.
7. Salmon helps you sleep. Salmon is an excellent source of tryptophan, an all-natural sedative. Studies show that tryptophan increases sleepiness in subjects with mild insomnia and helps to shorten the time it takes to fall asleep.
Eat leftovers for breakfast on toast (perhaps even with a poached egg!) and your day will perk up in a remarkable way.
Pepper Crusted Salmon Cakes with Horseradish Sauce (makes about 6 medium-sized cakes or more smaller appetizer-sized cakes – the recipe also doubles really nicely to feed more)
- 1 pound salmon (wild caught)
- 1/2 cup creme fraiche
- 1 Tbs. prepared horseradish
- 1 tsp. lemon juice
- sea salt and fresh ground pepper
- 2 Tbs. very finely chopped red bell pepper (use a food processor)
- 2 Tbs. very finely chopped flat leaf parsley (you can food process this too)
- 1/2 tsp. salt
- 1 tsp. prepared horseradish
- 1 tsp. Dijon mustard
- 1/4 cup mayonnaise
- 1 cup Panko bread crumbs, divided (gluten free breadcrumbs work quite well as a substitute if you’re gf)
- 1 Tbs. (generous) coarsely ground/cracked black pepper
- olive oil for frying
- Preheat your oven to 350F. Place the salmon in a baking pan with a half-inch of water. Bake/poach until just cooked through, 20-25 minutes. Remove from the pan and allow to cool slightly. Blot dry with a paper towel and remove the skin.
- In the meantime, in a small bowl combine the creme fraiche, 1 Tbs. horseradish and lemon juice with a pinch of salt and pepper. If you’d like a slightly garlicky sauce, you can add a smashed piece of garlic and let it sit with the garlic in it while you prepare everything else. Then, fish the garlic out before serving. Set sauce aside.
- Put the salmon in a bowl, add the minced bell pepper, parsley, salt, mustard, mayonnaise, remaining horseradish, and a half cup of breadcrumbs. Stir with a fork to combine well and fluff. If it seems too wet or too dry to be able to form cakes, add mayo or bread crumbs as needed. This is something I do totally by feel, so I can’t say for sure exactly the quantities I wind up using.
- Form the salmon mixture into 6 patties (or more smaller patties, if you want to make them as little appetizers), place them on a wax paper lined baking sheet and refrigerate for 30 minutes. (During this time you can prep any vegetable you are going to have on the side.)
- Mix together the remaining half cup of Panko and the cracked pepper on a plate or in a shallow bowl. Heat a large splash of olive oil in a large frying pan over medium high heat. Gently dip the salmon cakes in the pepper mixture, lightly coating both sides (be careful when you handle them, as they are a bit fragile at this point). You may need to add a touch more breadcrumbs and pepper depending on how thickly you coat your cakes. Fry the salmon cakes until golden brown on both sides, about 3-4 minutes per side.
- Serve the salmon cakes over a salad or accompanied by roasted vegetables with the horseradish sauce for spooning all over them.