Immune Boost Week: Salmon Sloppy Joes

Immune Boost Week: Salmon Sloppy Joes

This year’s flu may not have a catchy handle like last year’s N1H1 (that was fun, huh?) but I know so many more people who have been really, really ill this season. Chest colds that morphed into pneumonia, stomach flus, coughs that lasted weeks. Good times. March may have us all feeling like spring is just around the corner but according to Health Canada, flu season can last until May. Don’t shoot the messenger!

I wanted to come up with a dinner with as many immunity boosting ingredients as I could pack into it. After tossing around different ways to combine salmon, spinach and quinoa, I came up with these burgers. Tinned salmon in particular will give you a hit of Omega-3s and calcium, spinach is loaded with Vitamins A and C and quinoa is high in B Vitamins, Iron and Zinc. All these vitamins and minerals improve the body’s ability to fight infection. We can’t promise that the recipes we’re giving you this week can prevent you or your kid from picking up whatever lovely virus is making the rounds, but a strong immunity does help to shorten the length of colds and flus.

As you’ll see by the pictures, really they’re more like Sloppy Joes. I guess I could have added more mayo to make them bind better but that seemed kind counter to the night’s agenda. Esme has been off spinach and quinoa for a bit so I was glad she wanted to help me put these together. By the time we got to the table every ingredient was an angel from heaven, nothing had ever tasted better, we couldn’t repeat this meal fast enough. She added a little squeeze of lemon near the end. You really could taste it in the burgers and she beamed when I pointed out to Ben that the lemon had been her idea.

Salmon Sloppy Joes

1 Tbsp olive oil
1/2 bunch fresh spinach, washed, trimmed and chopped
1 leek, washed well, trimmed and chopped well
1 clove garlic, minced
1 cup cooked Quinoa
2 cans salmon
1 tsp lemon zest
2 Tbsp mayonnaise
salt and pepper to taste
good squeeze lemon juice

Method

Sautee garlic, leeks and spinach in olive oil over medium heat until the leeks and garlic begin to soften and the spinach wilts – maybe 3 to 5 minutes.

Drain and rinse the salmon and empty the fish into a bowl. Break it up well before adding other ingredients. Add the rest of the ingredients and blend well.

Form the salmon mixture into patties. I made quite small ones to go on small dinner roles. I thought a small serving of something that might not be popular would stand a better chance. I think a large patty might be quite tricky to flip over in the pan so I’d keep them small. Cook over medium heat with a small amount of vegetable oil for about 3 minutes a side.

You might also like

Lunch

Stretch it Week: Tamale Casserole

I’m back and armed with a leftover bean mixture from my Vegetarian Enchilada. I found this recipe by Whole Foods for an easy tamale casserole and tweaked it to meet what

Summer

Best of 2011: Blueberry Picking Field Trip

Despite being surrounded by farmland up at our cottage, Scarlett and I rarely visit the farms. However, when we recently had friends up for a visited, I decided it was

Summer

Lisa’s Letters Home: Curry In a Hurry

One of the most quintessentially British dishes isn’t fish and chips, pie and mash, or toad in the hole – it’s a good ol’ curry. One of our son’s first foods was

6 Comments

  1. Louise Aspden
    March 07, 07:33 Reply
    Thank you for this! Looks delicious. I need more vegetarian recipes for our son in university. Will try it this week.
  2. Jing
    March 07, 10:04 Reply
    Looks totally easy! A fantastic recipe for all the cans of salmon I have in my pantry. Not sure why, but I keep stocking up on canned salmon when they go cheap...
  3. Wow! These look DELISH! and HEALTHY (that's the best part) These also look so easy to make..I am going to have to get my little guy a make these for lunch tomorrow! Wow! what a great recipe.
  4. Carolyn
    April 05, 12:15 Reply
    Please list the number of servings that each recipe makes (close to the name of the recipe) Thanks.

Leave a Reply


*