Missy Chase Lapine, AKA The Sneaky Chef, learned about Indian candy salmon on a trip to the Pacific Northwest. It usually requires a tedious 20-day process of curing and drying salmon so that it becomes a consistency similar to jerky, and is alleged to be the way Native Americans convinced their kids to eat salmon. For her version, the maple and brown sugar oatmeal packet adds a gently sweet taste that eliminates any fishy flavor.
Sweet Salmon Sliders
Stopwatch: 9 minutes
6 tablespoons Orange Puree (see recipe below) or baby food carrot or sweet potato puree
6 tablespoons liquid egg white or 2 egg whites
1/4 cup wheat germ
2 packets (about 2/3 cup) instant oatmeal, maple and brown sugar flavored
1 large can (about 14 ounces) wild salmon, drained
10 slider buns or small soft dinner rolls (ideally whole wheat)
Optional toppings: honey mustard, sliced pickles, lettuce, tomato slices
Heat a large skillet or indoor grill pan to medium and brush or spray with oil.
In a mixing bowl, whisk the puree, egg whites, and wheat germ, then mix in the oatmeal and salmon until well combined.
Using damp hands, shape mixture into 10 patties (about 1/4 cup sized each). At this point, the burgers may be prepared a day ahead and kept covered in the refrigerator, or frozen. If you are not freezing for future use, proceed to next steps.
Spray both sides of the salmon burgers with oil and place them on the prepared grill pan or skillet. Cook for 4 to 5 minutes on each side, or until cooked through.
Serve on whole grain buns with honey mustard and pickles, if desired.
Makes 10 burgers (5 servings).
NUTRITION BURST: Salmon
Wild salmon is a concentrated food source of vitamin D (helps calcium absorption and essential for bone and immune health). However, research shows that farmed salmon has only a quarter as much vitamin D as wild salmon. Most canned salmon comes from wild salmon sources.
PER SERVING: Calories 390; Total Fat 8g; Saturated Fat 0.7g; Trans Fat 0g; Cholesterol 28mg; Sodium 849mg; Carbohydrate 52.3g; Dietary Fiber 4.5g; Sugars 12.4g; Protein 29.8g; Vitamin A 28%; Vitamin C 1%; Calcium 12%; Iron 25%.
1 medium sweet potato or yam, peeled and coarsely chopped
3 medium to large carrots, peeled and sliced into thick chunks
2 to 3 tablespoons water
Place the carrots and sweet potatoes in a medium-sized pot and cover with cold water. Bring to a boil and cook for about 20 minutes, until carrots are very tender. Careful—if the carrots aren’t tender enough, they may leave telltale little nuggets of vegetables in recipes, which will reveal their presence to your kids—a gigantic no-no for the Sneaky Chef.
Drain the carrots and sweet potatoes and put them in the food processor with two tablespoons of water. Puree on high until smooth—no pieces of vegetables showing. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree, but the less water, the better.
This recipe makes about 2 cups of puree; double it if you want to store more. Orange Puree will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers.
Makes about 2 cups of puree.
Recipes reprinted with permission from THE SPEEDY SNEAKY CHEF © 2012 by Missy Chase Lapine, Running Press, a member of the Perseus Book Group.