My mother just had double bypass surgery. This was totally
unexpected.A week before she went
into surgery she was in the Pines on Fire Island in New York, partying it up
with my friends and I.She was
having some heart palpitations while she was there, but it did not stop her.
However, when she got home and told her doctor about her heart he sent her
immediately for testing. The testing landed her in the operating room where a
skilled cardiologist performed double bypass.
Everyone in the family rallied to make sure she was feeling
good and I was summoned home to spend a few days with her and do some heart
healthy menu planning. Having been on a diet for the last few months I had an
idea of the types of food she should be eating, but I had never created recipes
that were low in cholesterol and sodium.So my mother and I used the post heart surgery guidelines that team at
Mercy UPMC provided for her.We
also turned to the American Heart Association (AHA) cookbook and revised some
of the recipes to match with some of the flavors my mother loves.
Her doctors told her she should be eating fish at least
twice a week.So we revised the
salmon cakes recipe in the AHA cookbook and this is what we came up with.
Keep in mind that we tried to come up with foods that would
freeze beautifully and this dish is no exception. You can make a number of
these ahead of time, freeze them in separate containers with a side dish,
reheat and serve.All the while,
knowing that this is a heart healthy dish.
- 1.5 lb fresh salmon filet (no skin)
- 1 medium red onion, diced
- 20 whole wheat, low sodium crackers, processed in a food
processor until fine
- 2 eggs, lightly beaten
- The egg whites from three eggs, whisked until frothy
- 2 tbsp capers, washed and chopped
- 1 red pepper, diced into small pieces
- 1 1/2 tbsp of margarine
- Canola oil
Start by steaming the fish.Over the bottom of a saute pan with water, add the fish (you
may have to cut it into two pieces), cover, turn on medium and let steam for
6-8 minutes. Remove from the stovetop when cooked through and flaky and
refrigerate until cool.
Take 1/2 tbsp of the margarine and melt in the saute pan on
medium heat. Add the onions and saute until translucent.Remove from the stovetop and cool in
In the meantime, place the remaining ingredients into a
large mixing bowl and mix well.Remove the fish and onions from the refrigerator, flake the fish into
the bowl, add the onions and mix well.
Now form the mixture into palm sized balls you should end up
with about 8-10).Cover the bottom of the saute pan with canola oil (don't use too much),
turn on the stove to medium and melt the remaining margarine in the saute pan
with the oil.Once heated begin
cooking the salmon cakes until lightly brown on each side. If they begin to
burn turn the heat down.
Let cool on a paper towel, serve immediately or wrap
separately and freeze to be used as needed.
These should also be served with tatziki. Follow the link for a great recipe.
Yesterday I headed over to the Windsor farmer's market and was inspired by an herb purveyor who was peddling 'Herbes de Sonoma". He recommended that I get a log of chevre, roll it in the Herbes de Sonoma and serve it with crunchy bread from Nightingale bakery in Forrestville.