While certain types of fish are not recommended in pregnancy, having “safe” fish regularly is actually quite beneficial. Salmon, for example, is an excellent source of DHA, an Omega-3 fatty acid essential to the development of baby’s brain, eyes, and heart. Sufficient intake of DHA has also shown to help labor progress smoother, increase skin integrity, and decrease the risk of tearing in childbirth.
The following recipe is a high protein, nutrient-rich, quick and easy dinner recipe.
- 1 pound wild salmon, no skin
- 1 tablespoon ume plum vinegar (or red wine vinegar)
- 1 tablespoon toasted sesame oil
- ¼ cup scallions (white and green parts), chopped
- 1 clove garlic, pressed
- 1 teaspoon fresh ginger, minced
- ¼ cup toasted sesame seeds
- 2 large eggs
- 1 tablespoon flour (coconut flour if gluten-free)
- coconut oil or other oil, for frying
- Rinse the salmon, pat dry and cut into ¼-inch cubes
- In a large bowl, combine the salmon, sesame oil, vinegar, garlic, ginger, scallions, sesame seeds and eggs
- Stir flour into this mix
- Use a ¼ cup measuring cup to form mixture into patties
- Heat the frying oil in a 9 inch skillet over medium-high heat
- Cook the patties for 4 to 6 minutes per side, until golden brown
- Transfer patties to a paper towel-line plate and serve hot
Note: You may want to make the patties ahead of time (the night before) to intensify the flavors. You can grill on BBQ or stovetop for dinner the next day.
Makes about 12 small patties