Salmon and spinach lasagne
For a lighter take on traditional meaty meals that the whole family will enjoy, simply substitute salmon in your burgers and lasagne and get in those brain boosting Omega 3s and fatty acids!
Ingredients:
200g lasagne
250g fresh salmon filets
3 handfuls of baby leaf spinach
1 medium onion, diced or thinly sliced
2 large cloves of garlic, crushed
1 tbsp butter
1 tbsp flour
1 tablespoon olive oil (garlic or basil infused oil adds a great flavour)
¼ litre milk
4 tbsps grated cheese of your choice (mozzarella, cheddar or edam work well)
2 tbsps. of parmesan cheese
Salt and pepper to taste
pinch of nutmeg
Directions:
Preheat the oven to 180° C and butter a ceramic or glass baking dish.
Pour a tablespoon of olive oil in a frying pan and sauté the onions until almost soft and then add the diced (peeled and boned) salmon filets and baby spinach leaves. Stirring occasionally, cook these ingredients over a gentle heat until soft.
To make the béchamel sauce, melt butter on medium heat, whisk in flour and constantly stir for 1 minute.
Slowly stir the milk into the mixture, and stir constantly until it thickens - don’t pour it all in at once. Use milk as necessary to get a smooth, medium thickness cream consistency.
Add the crushed garlic and 1 tbsp of parmesan cheese while the cream is cooking.
After removing the pan from the heat, add salt and pepper to taste and a pinch of nutmeg.
Stir in the warm béchamel sauce into the sautéed salmon and spinach mixture.
Using a ladle, cover the base of the dish with a thin layer of the sauce mixture.
Cover with a layer of lasagne sheets (edges overlapping). Add more sauce over the pasta. Repeat the layers (about three). Add a final layer of sauce, and top with the grated cheese and the remaining 1tbsp of parmesan.
Bake for 40 minutes, until golden on top.
Serve hot with a crunchy Scandinavian style side salad (with lettuce, cucumber, pickles and radishes).
Salmon burgers
Ingredients:
For the patties:
675g of salmon filet, deboned and skinned, or 5-6 cans of high-quality boneless and skinless wild salmon, drained.
2 tbsps fresh lemon or lime juice
2 tsps reduced sodium soy sauce
2 tbsps mayonnaise
Handful of parsley (finely chopped)
1 small clove of garlic, finely chopped
1/2 red bell pepper, seeded and finely chopped
1/2 small red onion, finely chopped or 1 bulb of spring onion (use the green parts), finely chopped.
1 tsp of dry mustard powder, cayenne pepper or paprika (for an added kick)
1 cup panko bread crumbs
1 egg, beaten
2 tablespoons extra-virgin olive oil
For serving:
6 regular, whole-grain or gluten-free burger buns, lightly toasted
Lettuce, rocket or baby spinach
1 large tomato, sliced
1/2 red onion, thinly sliced
Optional toppings that go great in this burger include; cress, cucumber, avocado, grilled pineapple, mango chutney, or relish.
Creamy chive sauce:
1/2 cup Greek yoghurt
1/4 cup fresh chives, finely sliced
1 tablespoon Worcestershire sauce
Directions:
Whisk the mayonnaise, lime juice, and soy sauce together in a large bowl. Add the chopped parsley, bell pepper, onion and garlic, and stir well. Fold in the panko and beaten egg, and then gently fold in the salmon and salt and pepper to taste.
Divide the mixture into six equal parts and shape into a ball using your hands. Pat each ball into 2 1/2-inch-wide and 3/4-inch-thick burger patties.
Heat a grill pan or cast-iron skillet over medium-high heat and add the olive oil. Reduce the heat to medium, and cook the patties in batches of three until golden brown for about 3 minutes. Gently turn them over and brown the opposite sides for an another 3 minutes.
For the chive sauce, whisk together the yoghurt, chives, and Worcestershire sauce.
To serve, place each burger on a toasted bun and spread on a generous amount of the sauce. Layer on the greens, thinly sliced red onion and some of the other delicious options.
Tip: Instead of making burgers, you can shape the salmon mixture into mini-salmon cakes for bite-size appetisers, and serve with the creamy chive sauce for dipping.