Nov 6, 2013

Simple Alaska Salmon Loaf and Patties Recipe

What a shock it was to me to read the label on my can of Salmon a couple of weeks back and find that it was NOT Alaskan Salmon.  I've made it a point to buy Salmon from Alaska only, but was lured by a lower price, and according to the label, the Salmon came from a location outside the United States.  I have been doing my best to shop locally, and to think about where the things I buy that are not local come from. 

My husband was also able to get local Salmon when young by taking part in an interesting experience with his Dad in Colorado. As a boy when his father worked for the Forest Service, in order to preserve the population of Salmon, at that time they would go to the destination of Salmon returning home in mass to lay their eggs, and capture the Salmon and harvest the eggs.  I honestly don't recall the destination of the eggs after that.  They would then bring some of the Salmon home after and fill their freezer to supplement their diet.  This was also good, healthy, local salmon. 

But we don't live in Alaska, and there are no local Salmon runs where we live, so last week my weekly purchase of Salmon was carefully chosen, and from Alaska.  Salmon is such a healthy fish rich in nutrients including Omega 3 fish oils, and isn't a fish that is likely to contain mercury as it is not from the sea. 

BUT YOU ARE HERE FOR A RECIPE, aren't you?  I have a simple one for you. 

The ingredients are the same, whether you choose to shape this into a loaf and bake or microwave it, or whether you choose to fry it in a pan that is lightly oiled, I use a very light coating of Olive Oil.

You can feed about 3 with one can of Salmon, double the recipe for a family of 6 etc..

You need:


  • 1 Can of Salmon (drain, and remove only the large vertebra bones..if you are brave enough, eat them, they contain lots of natural calcium.  The smaller bones can be mixed in with the recipe.)
  • 1/3 cup of Wheat Germ 
  • 1 Egg
  • 1/8 cup chopped onion
  • 1/8 cup chopped green pepper
  • 1/4 t. dried Dill Weed
Combine all of the ingredients well, and shape into loaf OR patties, depending upon how you choose to serve this.  If you make a loaf, sprinkle the top with Dill Weed.

If you microwave, use a glass pan, and the time will be approximately 15 minutes for the 1 can quantity.

If you cook as patties, cook until cooked through.

You can serve with a simple tarter sauce of mayonnaise mixed with relish.

And a bonus...here's an old post I found while reviewing posts to this blog that is a great recipe for a happy life!

Image Credit - by karotmember of freedigitalphotos.net

Oct 10, 2013

Are You Still Living with a Dysfunctional Gallbladder?

I was looking back at old posts to this blog, and discovered that one of my very first posts was about flushing stones from the gallbladder, something I did for years, and then my experience with gallbladder surgery.  

The gallbladder has much to do with food as it has a role in aiding in the digestion of certain foods, especially fats.

First, it was humbling to see how many years had gone by since my first post to this blog..where does the time go? 

The picture you see in this post shows actual gallstones that I flushed from my gallbladder, if you'd like to read my story, click this link which will lead you to both of my stories, one about cleansing the gallbladder, and the other about what gallbladder surgery is like...from my personal experience...with a bit of sarcasm and a smile.

Don't worry, the links will open up new pages so you don't lose this one.

Photo is copyrighted...you may use it if you provide a link back to this page.


Jul 24, 2013

Seasonal Fruit and Vegetable Guides

I live in the Northeast, and though I'm aware of what seasonal vegetables and fruits are available in some cases because they are growing in my garden, or in containers on my deck (pictured...the plants are MUCH bigger now!) other delightful local fruits and vegetables are yet to ripen and be at their peak.

Blueberries are ripe for the picking now and into August.  I have already picked early tomatoes, cucumbers and basil...early as opposed to last year when the season started much earlier due to a very warm Winter and Spring.  Farmers Markets in the area are open for business, and it is a wonderful time to be enjoying foods harvested locally.

If you would like to find a complete guide of what is in season in your area, about.com has done a nice job of putting guides together by region for us to use and enjoy.  They call them "Regional Produce Seasonality Guides".