Immune Boost Week: Salmon Sloppy Joes - Sweet Potato Chronicles

Immune Boost Week: Salmon Sloppy Joes

This year's flu may not have a catchy han­dle like last year's N1H1 (that was fun, huh?) but I know so many more peo­ple who have been really, really ill this sea­son. Chest colds that mor­phed into pneu­mo­nia, stom­ach flus, coughs that lasted weeks. Good times. March may have us all feel­ing like spring is just around the cor­ner but accord­ing to Health Canada, flu sea­son can last until May. Don't shoot the messenger!

I wanted to come up with a din­ner with as many immu­nity boost­ing ingre­di­ents as I could pack into it. After toss­ing around dif­fer­ent ways to com­bine salmon, spinach and quinoa, I came up with these burg­ers. Tinned salmon in par­tic­u­lar will give you a hit of Omega-3s and cal­cium, spinach is loaded with Vit­a­mins A and C and quinoa is high in B Vit­a­mins, Iron and Zinc. All these vit­a­mins and min­er­als improve the body's abil­ity to fight infec­tion. We can't promise that the recipes we're giv­ing you this week can pre­vent you or your kid from pick­ing up what­ever lovely virus is mak­ing the rounds, but a strong immu­nity does help to shorten the length of colds and flus.

As you'll see by the pic­tures, really they're more like Sloppy Joes. I guess I could have added more mayo to make them bind bet­ter but that seemed kind counter to the night's agenda. Esme has been off spinach and quinoa for a bit so I was glad she wanted to help me put these together. By the time we got to the table every ingre­di­ent was an angel from heaven, noth­ing had ever tasted bet­ter, we couldn't repeat this meal fast enough. She added a lit­tle squeeze of lemon near the end. You really could taste it in the burg­ers and she beamed when I pointed out to Ben that the lemon had been her idea.

Salmon Sloppy Joes

1 Tbsp olive oil
1/2 bunch fresh spinach, washed, trimmed and chopped
1 leek, washed well, trimmed and chopped well
1 clove gar­lic, minced
1 cup cooked Quinoa
2 cans salmon
1 tsp lemon zest
2 Tbsp may­on­naise
salt and pep­per to taste
good squeeze lemon juice

Method

Sautee gar­lic, leeks and spinach in olive oil over medium heat until the leeks and gar­lic begin to soften and the spinach wilts — maybe 3 to 5 minutes.

Drain and rinse the salmon and empty the fish into a bowl. Break it up well before adding other ingre­di­ents. Add the rest of the ingre­di­ents and blend well.

Form the salmon mix­ture into pat­ties. I made quite small ones to go on small din­ner roles. I thought a small serv­ing of some­thing that might not be pop­u­lar would stand a bet­ter chance. I think a large patty might be quite tricky to flip over in the pan so I'd keep them small. Cook over medium heat with a small amount of veg­etable oil for about 3 min­utes a side.

  

5 Comments

  1. Thank you for this! Looks deli­cious. I need more veg­e­tar­ian recipes for our son in uni­ver­sity. Will try it this week.

  2. Jing says:

    Looks totally easy! A fan­tas­tic recipe for all the cans of salmon I have in my pantry. Not sure why, but I keep stock­ing up on canned salmon when they go cheap…

  3. […] Salmon Sloppy Joe is your omega-3 sup­ple­ment in a burger. Plus it has the moniker sloppy. Who can resist? […]

  4. Wow! These look DELISH! and HEALTHY (that's the best part) These also look so easy to make..I am going to have to get my lit­tle guy a make these for lunch tomor­row! Wow! what a great recipe.

  5. Carolyn says:

    Please list the num­ber of serv­ings that each recipe makes (close to the name of the recipe) Thanks.

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