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    Curry Salmon Patties

    By Matthew Kadey, MSc, RD.

    This recipe is from my favourite Alive magazine; I have made these patties so many times. It is fast, easy and delicious!

    You can make it with salmon or tuna, same great results.IMG_0605 (1)


    2 – 5.6 oz (160 g) cans sockeye salmon
    1/2 cup (125 mL) rolled oats
    1 large egg
    1/2 red bell pepper, finely diced
    1 shallot, finely diced
    2 tsp (10 mL) curry powder
    Juice of 1/2 lemon
    Ground black pepper, to taste
    1 Tbsp (15 mL) extra-virgin olive oil

    In large bowl, flake canned salmon with a fork. Mix in oats, egg, red pepper, shallot, curry powder, lemon juice, and black pepper. Form into 4 equal-sized patties.

    Heat olive oil over medium heat in skillet and cook salmon patties for 3 minutes or until lightly browned. Flip carefully to avoid breaking patties apart, and cook for an additional 3 minutes.


    Wild Rice Lentil Salmon Pilaf

    by Matthew Kadey, MSc, RD


    Another great recipe from Alive magazine.
    The Wild Rice Lentil Salmon Pilaf is light, high in protein and fiber.
    Wild rice and lentils combination provides complete protein and wild salmon adds more protein.
    It takes 5 minutes to make this delicious meal (assuming lentils and wild rice are cooked in advance).



    1 cup (250 mL) wild rice
    1 cup (250 mL) French green lentils
    Seeds of 1 pomegranate fruit
    2 celery stalks, thinly sliced
    1 cucumber, chopped
    1/2 cup (125 mL) fresh mint, roughly chopped
    1/2 cup (125 mL) sliced pecans
    3 – 5 1/2 oz (160 g) cans wild salmon, drained


    3/4 cup (180 mL) carrot juice
    2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
    2 Tbsp (30 mL) cider vinegar
    2 shallots, minced
    Zest of 1 lemon
    1 tsp (5 mL) dried thyme
    1 tsp (5 mL) ground coriander
    1/2 tsp (2 mL) chili flakes
    1/2 tsp (2 mL) salt
    1/4 tsp (1 mL) black pepper

    Rinse rice well with cold water. Place rice and 4 cups (1 L) water in medium-sized saucepan. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes. Turn off heat and let stand, covered, for 25 minutes, or until rice reaches desired tender texture. Drain and set aside to cool.

    In separate pan, bring lentils and 4 cups (1 L) water to a boil. Reduce heat and simmer, covered, until lentils are tender, about 30 minutes. Drain and set aside to cool.

    In large container or bowl, toss together rice, lentils, pomegranate seeds, celery, cucumber, mint, and pecans. Gently fold in salmon.

    Whisk together carrot juice, oil, vinegar, shallots, lemon zest, thyme, coriander, chili flakes, salt, and pepper.

    When ready to serve, place salad on serving plate and drizzle with dressi