According to experts and scientists, the best sources of omega 3 fatty acids aren’t supplements but natural fish oil from salmon, tuna, mackeral and other omega-3 rich foods such as walnuts, flaxseeds, eggs and vegetable oil. Consuming these foods is an effective way to absorb omega 3’s and other nutrients as well.
When it comes to DHA (docosahexaenoic acid), the type of omega 3 which have several roles in brain health, the best sources would be fish oil, fish and marine foods. So here’s a good recipe that uses fresh salmon and other savory ingredients. Curried salmon cakes are what you will get from this recipe. Easy, tasty and healthy! These salmon cakes, for sure, are a rich source of Omega 3 DHA, the great brain enhancer. The vegetable oil used in frying these cakes is also rich in omega 3 fatty acids. Serve this for your kids’ lunch or breakfast or before they go to school and then get ready to receive their “A”s from spelling tests and school work.
Ingredients:
- 1 pound skinless salmon fillet, halved crosswise
- 2 teaspoons curry powder, preferably hot
- Kosher salt and freshly ground pepper
- 8 tablespoons store-bought tartar sauce
- 1/4 cup cracker meal or crushed saltines, plus more for sprinkling
- 2 tablespoons grated peeled ginger
- 1 bunch scallions, finely chopped
- 1 large egg, lightly beaten
- 1/2 red bell pepper, seeded and diced
- 2 stalks celery, thinly sliced
- 1 mango, peeled, pitted and diced
- Juice of 1 lime
- Vegetable oil, for frying
Procedure:
In a microwave-safe bowl, toss in salmon, 1 tablespoon water, 1 1/2 teaspoons curry powder, 1/2 teaspoon salt, and pepper to taste. Give a thorough stir to combine.
Cover with plastic wrap and then microwave for 2 to 3 minutes or until the fish appears opaque. Take out the microwave bowl and then use a fork to shred salmons. Set aside to cool a little. Add the following into the salmon: 1 tablespoon tartar sauce, the cracker meal, ginger, half of the scallions and the egg. Mix well. Shape into 4 rounded cakes and keep in the fridge for about 10 minutes, or until firm.
While waiting for the salmon to freeze, grab a bowl and stir together the remaining 7 tablespoons tartar sauce and 1/2 teaspoon curry powder. In another bowl, stir in 1 tablespoon of the curried tartar sauce along with bell pepper, celery, mango, remaining scallions, lime juice, 1/4 teaspoon salt, and pepper.
In a nonstick skillet placed over medium heat, pour in 1/4 inch of vegetable oil to heat. Before frying the cakes, roll them in cracker meal to coat both sides. Fry cakes until golden for 2 to 3 minutes each side. Take out from skillet and drain on paper towels.
Serve with curried tartar sauce and next to mango salad.
In a microwave-safe bowl, toss in salmon, 1 tablespoon water, 1 1/2 teaspoons curry powder, 1/2 teaspoon salt, and pepper to taste. Give a thorough stir to combine.
Cover with plastic wrap and then microwave for 2 to 3 minutes or until the fish appears opaque. Take out the microwave bowl and then use a fork to shred salmons. Set aside to cool a little. Add the following into the salmon: 1 tablespoon tartar sauce, the cracker meal, ginger, half of the scallions and the egg. Mix well. Shape into 4 rounded cakes and keep in the fridge for about 10 minutes, or until firm.
While waiting for the salmon to freeze, grab a bowl and stir together the remaining 7 tablespoons tartar sauce and 1/2 teaspoon curry powder. In another bowl, stir in 1 tablespoon of the curried tartar sauce along with bell pepper, celery, mango, remaining scallions, lime juice, 1/4 teaspoon salt, and pepper.
In a nonstick skillet placed over medium heat, pour in 1/4 inch of vegetable oil to heat. Before frying the cakes, roll them in cracker meal to coat both sides. Fry cakes until golden for 2 to 3 minutes each side. Take out from skillet and drain on paper towels.
Serve with curried tartar sauce and next to mango salad.
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