I am going to get real here. We’re still in “clear out the crap” mode in our kitchen. I always intend to start new eating habits the first week of the year, but somehow it usually ends up being the second week (…or realistically February). Though I typically crave potato chips over sweets, (I literally can’t eat just one…) I am gradually easing into lighter eating habits by eating a virtuous dinner then having a small sweet treat followed by herbal tea. That sounds like some kind of diet, right? 🙂 My justification being I wouldn’t want to hurt the feelings of my MIL and friends who gave us Christmas candy, right? (Just doing my job to make people feel good and apparently using this blog to work it all out. Thanks for listening!)Though I was tempted to post another sweet recipe, I determined that after two previous posts on Gluten Free Cookies (Part One and Part Two) something savory was in order. (Make sure you subscribe though because the super-easy Paleo recipe I was going to post is coming next week and you will want to get it automatically.)
As I am slowly cleaning out my fridge and freezer, I happened to see some salmon I had frozen awhile back and realized it was freezer burned due to a recent brief power outage. A quick google produced the realization that it was safe to eat, but wouldn’t be tasty as pan-sauteed or broiled filets like I would normally make. Instead I decided to poach them in a little wine and lemon water it then punch up the flavor and make a salmon cake. I could have done a typical one with Old Bay seasoning, mayo, etc., but I also have a kitchen loaded with fruits, veggies, herbs and citrus right now in preparation for my hard-core “get down to business” juicing, broth and smoothies next week. The mangos, limes and cilantro that were most prominently displayed lead me to either Mexican or Southeast Asian cuisines. Since I wanted to make a salmon cake and I had made a Thai version in the past, that was the cuisine that won out.
Full of herbs, fruits and vegetables, Southeast Asian cuisines are naturally light and healthy. Coconut milk-based Thai curries are my absolute favorite takeout food. They are higher in fat, but in the case of takeout, I justify it since coconut milk is a great source of monounsaturated fatty acids (MUFAs). However, since I am currently trying to shed the holiday weight, I wanted something even lighter and lowe r in fat. This recipe takes the flavors of a Thai green curry and incorporates it into a salmon cake.a single mashed baked potato and egg whites as binders; therefore though flavorful, they remain low-calorie as well as fairly low-fat. Once I had these put together, I simply cut a bunch of fruits and veggies – do you know just how good kohlrabi is?…I didn’t! – into matchsticks and combined with maple syrup, lime juice and coconut aminos to make a light dressing.
Once it was all put together, it was so flavorful and colorful that I could hardly believe how light and healthy it truly was. I felt way more satisfied after eating this meal than after a much heavier beef stew I had made earlier in the week.
I would love to hear what your go-to foods are when you are going lighter and healthier. Comment below to share!
- 1 medium russet potato (8 oz or 225 grams)
- 2 tablespoons green curry paste
- 3 egg whites
- 1 tbsp coconut aminos or tamari sauce
- 6 - 6 oz cans boneless, skinless salmon (or 4 cups poached wild salmon)
- 5 green onions, thinly sliced, divided
- 1 bunch cilantro, chopped, divided
- ½ cup basil leaves, thinly sliced
- 3 limes zested and juiced
- 1 medium mango, peeled and cut into matchsticks
- 2 medium kohlrabi, peeled and cut into matchsticks
- ½ red pepper, thinly sliced
- ½ cup mint leaves, thinly sliced
- 2 tbsp coconut aminos
- ¼ cup maple syrup
- 1 jalapeno, chopped, optional
- ½ cup peanuts, chopped, optional
- drizzle of sesame oil
- Bake potato at 400 degrees until soft. (About one hour)
- Beat the egg whties with the green curry paste. Add the coconut aminos and blend again.
- When potato is cool enough to handle, mash the potato and add the salmon, ½ the green onions, half the cilantro, basil and lime zest. Mix well and form into 8 cakes
- Spray a large cookie sheet with cooking spray or brush with sunflower oil. Place the cakes on the cookie sheet and spray or brush the tops of the cakes.
- Bake for 10 minutes then turn and bake another 5-10 minutes until cooked through.
- Mix the remaining green onions, cilantro and lime juice with all the slaw ingredients except for the peanuts and jalapenos.
- To serve, mound some of the slaw on the plate and add one or two salmon cakes. Garnish with the jalapenos and peanuts. Drizzle with sesame oil.