Fresh Salmon Fishcakes with Mango and Sweet Chili Salsa

lee chiropractic and sports therapy clinic

#108 - 6125 Sussex Avenue

Burnaby, BC

V5H 4G1

604.435.2283

Dr. Anne Maylin-Lee

Dr. Eugene Lee, FCCSS(C)*

*Chiropractic Sports Injury

Assessment and Rehabilitation

Serving the community since 1988

Fresh Salmon Fishcakes with Mango and Sweet Chili Salsa

Rich in Vitamin D

“The perfect pick-me-up for the Winter blues!”

Fish Cakes

2 medium-sized potatoes, cubed and boiled until soft

2 small salmon cutlets, cooked until flaky (steam, poach, or pan-fry)

1 tbsp butter

1 tbsp lemon juice

1 tbsp lemon zest (optional)

1 tsp fish sauce

1 tbsp fresh cilantro

¼ cup flour

1 tsp salt

1 tsp pepper

· Mash potatoes with butter, lemon juice and zest, cilantro, and fish sauce.

· Remove any bones from the salmon and flake and stir into potato mixture.

· To make seasoned flour, in a small bowl combine the flour, salt, and pepper and stir.

· With floured hands, divide the mixture into four equal-sized balls. Flatten and form into fishcakes.

· Put seasoned flour onto a small plate. Dip the fish cakes into the flour to cover both sides. Fry fishcakes in a small amount of oil until brown on both sides (5-6 minutes).

Salsa

1 medium-sized mango, peeled and diced

½ a red onion, finely chopped

1 tbsp fresh ginger, finely chopped or grated

1 tbsp fresh cilantro

1 lime (juice & zest)

· Combine all ingredients. Allow flavours to marinate for a ½ hour.

Serve fishcakes on a bed of mixed greens with salsa on top.

Makes 4 fishcakes (serves 2)

Did you know? Salmon is a good source of vitamin D. Vitamin D, an essential vitamin, is formed in the body as the result of exposure to sunlight. People with a Vitamin D deficiency may be more susceptible to depression and Seasonal Affective Disorder. Dietary sources of Vitamin D can supplement direct sunlight exposure during the winter months to maintain a healthy level of Vitamin D.