An omega-3-rich twist on a brunch classic combines salmon with potatoes and bell peppers to form patties worth sinking your teeth into. Using canned fish shaves time off your prep, plus it rewards you with a calcium serving (mash the salmon bones and all — you won’t taste them.)

  • 1 can (14 ¾ ounces) pink salmon, drained and mashed with a fork
  • 2 medium-size cooked russet potatoes (see tip), peeled and diced
  • 1 medium-size yellow bell pepper, diced
  • ½ medium-size green bell pepper, diced
  • 2 scallions, white parts only, trimmed and thinly sliced
  • 1 large egg
  • 1 ½ teaspoons chopped fresh dill
  • Grated zest of 1 lemon
  • 2 tablespoons olive oil
  1. Place the salmon, potatoes, yellow and green bell peppers, scallions, egg, dill and zest in a mixing bowl and stir to mix.
  2. Divide the mixture into 4 equal portions and shape each into a patty that’s about ½ an inch thick.
  3. Heat the olive oil in a 9-inch skillet over medium-high heat. Add the salmon patties and cook until golden brown and heated through, about 4 minutes per side. Insert a knife in the center of a salmon patty; if the knife feels hot when removed, the patty is done. Serve hot.

Serves 4.

Tip:

If you don’t have any leftover cooked potatoes for these recipes, use the microwave. Dice raw potatoes and place them in a microwave-safe dish. Add 1 tablespoon of low-sodium broth for each potato. Cover the dish with microwave-safe plastic wrap, folding back one corner to allow the steam to escape. Microwave the potatoes on high power until cooked through, 3 to 4 minutes. If your microwave does not have a turn table, rotate the dish a quarter turn after 1 ½ minutes.

Nutrition Info:

1 portion (1 patty) provides:

  • Protein: 1 serving
  • Calcium: 1 serving if the salmon has bones
  • Vitamin C: 2 servings
  • Other fruits and vegetables: ½ serving
  • Fat: ½ serving