Pecan Crusted Sweet Potato-Salmon Cakes and a Give Away!

For those of you who were thinking that you were going to skip right on down to the give away part of this post,  I've got news for you....

You're just not allowed to. Furthermore, you'll be sorry if you do.

Why?  Because I said so. That's why.

 That was said in my sternest 'mommy' voice just so ya know. 

I'm really excited about this recipe and I truly hope you will try making this in your home. It's a keeper. We love salmon here and would eat it every single day if I could afford it. Salmon is so good for you especially if you choose wild and not the farmed a.k.a. "Fresh" or "Atlantic" varieties. When wild salmon isn't in season or if your budget is tight like mine is, canned salmon is a wonderful option. Again, just make sure your choosing wild salmon vs. farmed. How can you tell the difference? It should be labeled farmed somewhere on the packaging. A good rule of thumb is to choose salmon from Alaska or Canada.

You've probably already heard about Omega-3's and how essential they are to your health and well being. Alaskan salmon are a nutritional powerhouse, rich in protein, long chain Omega -3 fatty acids, Vitamin D, calcium, along with many other vitamins and minerals. You’d be hard-pressed to find a food more nutritious than Alaska salmon. Which may be why over 90% of Americans are deficient in Omega fatty acids.







Wild Alaska salmon are some of the richest sources of long-chain Omega-3 fatty acids.
The human body cannot manufacture it’s own omega-3’s, so it is from food that we must obtain them.
Omega-3’s are thought to provide substantial health benefits for people of all ages; providing a nutritional foundation for optimal heart, brain, mental, visual, immune system and pregnancy health.


O.K. onto the recipe because it is pretty awesome spectacular  a culinary piece of genius that should be honored for all of time and I know you're going to want to make it tonight for dinner.
Exaggerate? Who me? Not this time my friends, not this time.

I can't take all of the credit for this perfect dish. Pure Alaska Co. was nice enough to send me some cute recipe cards along with their salmon. One of the recipes was for this Wild Salmon Sweet Potato Cakes which I slightly altered and embellished a bit as I tend to do.  I can say with all honesty that this is the best tasting canned salmon by far that I have ever had, and mamma knows salmon.

Pure Alaska Salmon Co. practices sustainable fishing which is important on more levels than many of you you may be aware of.  I encourage you to visit their website which is informative and actually quite interesting. I really liked this quote found on their website.

"Most of us do not have time to be social activists, but in our food choices we have the ultimate and most powerful “vote”: our dollars — money talks."

O.K., o.k. here's the recipe. Geeesh! Now you can save the recipe and please, please do enter the give away!!! I love sharing the love.

A couple of tips:

1. Remember not to use Olive oil for frying. It's not meant for high heat and will taste bitter and change the chemical make up making it unhealthy.
2. I boil my sweet potatoes whole, with the skin ON for about 30 min. This helps retain the nutrients. I then cut the potato and throw it in my blender with the skin ON for added fiber.
3. Do not discard the skin and bones from the salmon. They are choke full of vitamins and nutrients such as calcium and I SWEAR you will not notice them.
4. Do not make cakes to big, they will fall apart. Do not cook on to high of heat, they will burn before they cook.

TIME 30 MINUTES        SERVES 6

Ingredients:

1 large sweet potato, roasted or boiled and mashed

3 – 7.5 oz cans Redhead and/or Thinkpink, drained

2-3 tablespoons grape seed oil (good fat, high heat tolerant)

½ cup red pepper, finely diced

½ cup sweet onion, finely diced

¼ cup Italian parsley, chopped fine

2 tsp salt
1/4 teaspoon Jamaican allspice (combination of cloves, cinnamon and nutmeg if you don't have)
1 teaspoon Bragg's Organic Sea Kelp Delight seasoning

1 cup whole grain bread crumbs (about 2 pieces of bread)
1 1/2 cups pecans, ground

Garnishes:

Green onions

Parsley

Lemon

Tomatoes

Kale or Baby Spinach

In a large stock pot, boil whole sweet potato with skin on 30-40 minutes till fork tender.
Remove from water and pulse in blender till smooth.

In a food processor (or you're awesome, do all Ninja blender) pulse pecans till finely ground, remove. Pulse bread till ground. {I make my own bread crumbs in batches then freeze in a Mason jar, cheaper and tastier than the store bought stuff}

Heat a skillet on medium heat, then add oil. Saute peppers and onions until browned and softened, about 2 minutes.

Combine sauteed vegetables, drained salmon (including the highly nutritious skin & bone),  parsley, salt and spices. Mix well.

Put bread crumbs and pecans in a shallow dish, sprinkle with a bit of salt. Form cakes in desired size, about ½ inch thick.

Cook in skillet at medium heat 3 to 4 minutes each side, or until well browned.

Serve on top of Raw Kale and with and a squeeze of lemon or lime if desired.

For the Give Away:

Pure Alaskan Salmon Co. is giving away an entire case of their canned salmon to one lucky reader.

To Enter you should leave a comment and please be a subscriber of Simply Healthy Family
For extra entries:
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Please remember to leave a separate comment for each.
A winner will be chosen randomly on 15th and notified via email (leave a link or email address so I can notify you!)





This post is linked to

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Seasonal Saturday's
Tasty Tuesday's