| A Jen Van B. Creation |
Salmon & Sweet Potato Fishcakes with Pineapple Salsa
# Of Servings: 6 to 8 fishcakes
Ingredients – Salmon & Sweet Potato Fishcakes
15oz of wild Pacific salmon
2-4 medium sweet potatoes
2-3 cloves of garlic (minced)
1/2 purple onion (chopped into small pieces)
1 green onion (raw – chopped)
3-5 sprigs of dill (chopped)
Zest of half a lemon
2-3 tbsp of fresh lemon juice
2 tbsp of Ms. Dash
1-2tbsp of cayenne pepper
1 egg yolk
Directions
- Bake salmon in the oven until cooked – I season with sea salt, lemon juice and fresh ground black pepper. Let cool.
- Bake sweet potatoes in oven until soft (mash potato ready).
- Sauté purple onion and garlic in a pan with a little olive oil.
- When cooled mix salmon, sweet potatoes, garlic, onion and the remainder of the ingredients in bowl – mix and mash with a fork until you achieve a nice consistency.
- Form mixture into patties and place on baking sheet. Let cool in fridge for 45 min to 1 hour.
- Heat a skillet with a little olive oil – pan fry 2-3 minutes each side (until there is a golden crispy crust) OR bake in oven on broil (Healthier option).
Ingredients – Pineapple Salsa
½ Pineapple
Tomatoes
Red onion
Cucumber
Cilantro
Hot chili flakes,
Sea salt
Fresh ground black pepper
Directions
Chop into small pieces (salsa like) and mix in a bowl. Add 3 tbsp of olive oil and 2-3 tbsp of rice wine vinegar or white balsamic vinegar. I’ll make a big batch and use it in salads, on chicken, fish, or lamb etc.
Nutritional Info and Tips
Salmon has a very high content of Omega 3 fatty acids, which help to reduce inflammation in the body.
We all know why salmon is SO good for us, those essential fatty acids again. Salmon has an unusually high content of Omega 3’s even compared to other fish. They help greatly with cardiovascular health – reducing cholesterol and strengthening cardiac muscles, as well as improving brain, nerve and eye function. Omega 3’s are also amazing at reducing inflammation in the body. High levels of inflammation can lead to arthritis, joint pain, diabetes, heart disease and cancer.
Salmon’s protein and amino acids are very easily digested and absorbed in the body, making it very easy for us to reap the benefits of quick muscle and tissue repair.
With fun and creative recipes like these I try to eat wild salmon at least once a day.
I also love to incorporate the sweetness of sweet potatoes with salmon. Not only does it taste yummy, but sweet potatoes have amazing health benefits as well. They are rich in potassium, vitamin C, beta-carotene (which are powerful antioxidants) and are packed with tons of fiber, keeping you fuller longer. They are also released in your system slower, so you don’t get the rapid blood sugar spikes caused by eating white potatoes.
Pineapple is another great source of antioxidants, containing high amounts of vitamin C and magnesium. Pineapple is also very unique because it contains an enzyme called bromelain. Bromelain helps with the digestion of protein – you often find this ingredient in digestive enzymes. For optimal effectiveness, it’s best to eat pineapple with other foods like the perfect salsa topping 🙂
Jenny Van Barneveld is one of the fastest rising fitness models and personalities in the industry, having appeared in numerous fitness magazines, including Inside Fitness, Better Bodies, Planet Muscle and UMM. She is a certified personal trainer and is set to become a Registered Holistic Nutritionist, graduating from the Canadian School of Natural Nutrition this year. Jenny is also passionate about food. Merging her passions for fitness and food together, she is focused on pairing fit living with fabulous food creations. Jenny will be sharing many of her amazing recipes here on Strong Athlete. We will also keep you posted on the upcoming launch of Jenny’s own website.
