Recipe: Salmon Cakes

Keep some canned salmon in your kitchen for this fast throw-it-together dinner or lunch.

Ingredients:

• 1 14.5-ounce can of wild-caught salmon, drained

• 1 cup cooked mashed sweet potato or canned pumpkin

• 1 egg

• ½ cup gluten-free rolled oats (adjust amount depending on how “wet” your ingredients are)

• 2 tsp dried dill

• 1 tsp sriracha sauce

• 1 tsp sea salt

• Freshly ground black pepper to taste

Directions:

1. Preheat your oven to 425 degrees and line a baking sheet with parchment paper.

2. In a medium-sized bowl, place the salmon and break it into pieces.

3. Add all the ingredients and mix together until well combined. Form into 8 equal-sized patties and place on the parchment-lined sheet.

4. Bake for 20 minutes. Serve with your favorite tartar sauce/homemade mayo.

Recipe by: Saara Haapanen

Photo Credit: Canva by boblin from Getty Images Signature

Recipe: Lemony Haddock with Olives and Tomatoes

Simple, delicious and quick – this recipe is great for a fast weeknight meal but it’s also tasty enough to serve guests.

Little known tip, straight from the fishmonger: frozen-at-sea haddock often is fresher than other varieties since it’s frozen as soon as it is caught … and it’s often less expensive.

Serves 3 - 4

Ingredients:

• 1 lb haddock fillets

• 2 tbsp quality olive oil

• Juice of 1 lemon

• 1 tbsp lemon zest

• 1 clove minced garlic

• Dash of Sea salt

• 1 cup green olives (avoid jarred olives if possible)

• 4 plum tomatoes, seeded and quartered

Directions:

1. Preheat the oven to 375 degrees.

2. Pat the haddock dry and place in a baking dish that’s been prepared with a light coat of oil.

3. In a small bowl, combine olive oil, lemon juice, lemon zest, garlic and sea salt. Drizzle over the fish.

4. Arrange tomato and olives around the fish. Place the dish in the oven and bake for 15-20 minutes. Check fish for doneness – it should easily flake.

Recipe by: Saara Haapanen

Photo Credit: Canva by jerrydeutsch from Getty Images Signature