Eat your way to better brain health with this fast, easy Savory Salmon Rosti recipe.
Salmon is packed with omega-3s — a nutrient that’s essential for brain health.
This recipe — based on a traditional Swiss potato pancake — is packed with omega-3s as well as protein (21 grams per serving), calcium, and potassium.
It tastes great on its own, but I like to dip my salmon rosti in a little bit of ketchup for added flavor.
Savory Salmon Rosti
Prep time: 30 mins Serves: 4
- 2 6- to 7-ounce cans boneless, skinless, wild-caught salmon, drained
- 1/2 cup finely chopped red onion
- 2 large organic eggs plus 1 large egg white, lightly beaten
- 1 tablespoon whole-grain mustard
- 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill)
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 4 cups frozen organic hash-brown shred potatoes (about 12 ounces)
- Combine salmon, onion, eggs and egg white, mustard, 2 tablespoons fresh dill (or 2 teaspoons dried), pepper and salt in a large bowl. Add potatoes and stir to combine.
- Preheat oven to 200 °F.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Fill a 1-cup measure two-thirds full with the salmon mixture and firmly pack it down.
- Unmold into the pan and pat to form a 3-inch cake. Repeat, making 3 more cakes.
- Cover and cook until browned on the bottom, 3 to 5 minutes. Gently turn over and cook, covered, until crispy on the other side, 3 to 5 minutes more.
- Transfer the cakes to a baking dish; keep warm in the oven. Wipe out the skillet and cook 4 more cakes with the remaining 1 tablespoon oil and the remaining salmon mixture.
- Dig in and enjoy. Bon appetite!
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