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| Trident Wild Alaskan Salmon Burgers |
Per person:
1 or 2 wild alaskan salmon burgers
2 cups prewashed organic baby spinach
Trader Joe's fat free Sesame Soy Ginger Vinaigrette
Toasted Sesame Oil (a little sesame oil makes spinach more nutritious and delicious!)
Freshly ground pepper
I cook the salmon burgers on my seasoned cast-iron griddle, about 4 minutes per side (they can also be cooked in the oven or on a grill). I use a Lodge cast iron griddle that is seasoned so I don't need any fat on the pan, but I've also cooked them with a little butter and olive oil in a regular pan.
When the burgers are done I cut them each up into about 8 pieces with my spatula and put them on top of the spinach in a bowl. Add salad dressing, sprinkle with a little sesame oil and grind pepper over salad.
If you want to be fancier, add some more nutrition, or do other wonderfully creative things, add some additional raw veggies: cucumbers, peppers, carrots, etc.
Energy note: I don't use a freezer (because I have limited electricity), so I mostly buy frozen salmon burgers when I'm staying with friends/family members who do have a freezer. However, these burgers only have 4 burgers per package, so I could cook them all if I was willing to eat them repeatedly in one week. If you're cooking for 2 or more, this is no problem.
Why WILD ALASKAN salmon? "Even though contamination with mercury, pesticides, and persistent organic pollutants (POPS) has become a widespread problem in salmon habitats and with the quality of salmon itself, there are still salmon runs that pose relatively low risk in terms of contaminants. Leading this low-risk category for wild-caught salmon are Alaskan salmon. Southeast Alaskan chum, sockeye, coho, pink, and chinook salmon, together with Kodiak coho, pink, and chum salmon have all been evaluated for contaminant consumption risk involving many POPs (including dioxins, dioxin-like compounds, or DLCs, and polychlorinated biphenyls, or PCBs) and have been found to be the lowest risk category of wild-caught salmon for regular consumption. This lower contamination risk amongst all wild-caught salmon is one of the reasons we recommend selection of wild-caught Alaskan salmon as a salmon of choice. "*
Why ORGANIC spinach? "According to the Environmental Working Group's 2012 report "Shopper's Guide to Pesticides in Produce," spinach is among the 12 foods on which pesticide residues have been most frequently found. Therefore, individuals wanting to avoid pesticide-associated health risks may want to avoid consumption of spinach unless it is grown organically."**
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=104
**http://www.whfoods.com/genpage.php?tname=foodspice&dbid=43
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