I must confess that my favorite way to eat salmon is in patties made with eggs and cracker crumbs and deep-fried. They take me back to my childhood, since salmon patties were among the few things my mother cooked that I actually enjoyed. (Usually, my father did the cooking – and for good reason.)
I’m particular about fish in general, since I don’t like a strong fish taste. I think that’s why I like salmon patties; the eggs and crackers mask the fish taste. But I’ve found a healthy way to fix fresh salmon that I like. In this case, I think the capers make the difference for me. The flavor of the capers seems to offset the fishiness of the salmon.
It’s important to me to consume cold-water fish such as salmon because they’re high in Omega-3 fatty acids. Our bodies can’t make these fats, and getting more of them reduces the risk of heart disease, depression, dementia and arthritis. There are plants that have omega-3s, like avocadoes, and I like eating those too. But an easy way to get more omega-3s is by eating more cold-water fish.
Salmon Lettuce Wrap
- 1 can salmon
- capers, to taste
- 1 stalk celery, chopped finely
- juice of 1 lemon
- lettuce leaves
- Drain salmon.
- Mix salmon, capers, celery and lemon juice together in a bowl.
- Spread on lettuce leaves, wrap up and serve.
3.2.2802
Note: If you want, you may add a bit of yogurt or mayonnaise in step 2.
