Gingered Salmon Burgers With Lentils and Leeks
The omega-3 fats found in salmon are known for being anti-inflammatory. Inclusion of these foods has been shown to increase blood flow to the muscles during exercise, decrease muscle soreness, reduce swelling, and increase the range of motion after a tough workout.Ginger contains anti-inflammatory compounds called gingerols. These substances result in reductions in pain levels for injured athletes and show marked improvements in mobility when consumed regularly.
Lentils are a small but mighty member of the legume family. They are a very good source of fiber which makes them a powerhouse at managing blood sugar. Steady, slow-burning energy can help an athlete replenish for tomorrow's workout. Lentils also provide iron, B-vitamins and protein and magnesium.
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Ingredients
- 1 pound salmon fillet, skinned
- 3 cups baby spinach, coarsely chopped
- 3 scallions, minced
- 1 tablespoon grated fresh ginger
- Salt and pepper to taste
- 1 large egg white
- 1 tablespoon soy sauce
- 1 tablespoon organic canola oil
- 2 tablespoons pickled ginger
Instructions
Cut salmon into quarter-inch pieces, then stir it together with the spinach, scallions, ginger, salt and pepper in a large bowl until well combined.
Beat together the egg white and soy sauce in a small bowl, and stir it into salmon mixture. Next, form the mixture into four, half-inch-thick patties.
Heat a nonstick skillet over medium heat until it's hot and spritz with canola oil. Cook the patties, carefully turning once, until golden brown and cooked through, 6 to 7 minutes total.
Serve each burger topped with 1 1/2 teaspoons of pickled ginger, and a side of lentils and leeks (recipe follows).
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Lentils and Leeks
Ingredients
- 2 pounds leeks, sliced into 1/2-inch thick
- 2 large carrots, peeled and sliced
- 1/4 cup olive oil
- 4 1/2 cups water
- 1 cup lentils
- 1 tablespoon tomato paste
- 1 teaspoon raw honey
- Pinch of sea salt
Instructions
In a large sauce pan on medium-low heat, toss the leeks and carrots with oil, until lightly browned (about 5 minutes). Stir in the remaining ingredients.Cover the pan and simmer for 1 hour until the lentils are tender and the liquid is mostly absorbed. Avoid stirring to keep the lentils intact.
More: Leek and Pea Soup Recipe
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