Just in time for Independence Day: a healthy festive and family-friendly recipe worthy of dinner at the White House!
Jacob Russell – son of Zenergy swim instructor Missy Russell and a rising seventh grader at Wood River Middle School – entered his Super Stars and Stripes Salmon Patty recipe into the Healthy Lunchtime Challenge, a nationwide kids’ recipe contest that promotes cooking and healthy eating as part of the First Lady’s Let’s Move! initiative. In June, he was announced as winner for the state of Idaho.
Later in July, Jacob and Missy will be flown to Washington D.C. to attend the fifth annual Kids’ “State Dinner” hosted by Michelle Obama at the White House. While there, they are scheduled to get a special tour of the White House garden. Congrats, Jacob!
Jacob, who was a junior counselor at Zenergy Kids’ Camp last summer, agreed to share his prize-winning recipe with us.
“I wanted to use Idaho potatoes, as well as create a recipe using super foods…that help kids with focus and memory,” Jacob explains. “My mom and I researched the top foods for your brain. Salmon, found in Idaho's rivers, is one of the best.”
SUPER STARS & STRIPES SALMON PATTY
2 cups cooked, flaked salmon (drained if from a can) – for maximum flavor and omega 3 oils, use Wild Sockeye Salmon
1 clove garlic, minced
1/4 cup red bell pepper, chopped
1/4 cup celery, chopped
1 shallot, chopped
1/4 cup parsley, chopped
1 Yukon Gold potato, cooked, peeled and chopped
*3/4 cup whole grain bread or cracker crumbs
*1/8 cup wheat germ
1/4 cup Parmesan cheese
1/2 teaspoon lemon pepper
1 tablespoon (or more) grapeseed oil
Bowl of water
Blackened seasoning (optional)
*For a gluten-free recipe, substitute GF crackers or Rice Chex
Patriotic fruit kabobs – blueberries, bananas, strawberries
Fruit dip – cream cheese mixed with vanilla Greek yogurt to desired consistency
Stripes made of lime soaked jicama & sweet red peppers
Avocado, yellow & orange peppers on a bed of spinach with dressing of your choice or use a pastry bag to make stars of red pepper hummus for dipping the pepper strips
1. Peel, slice and boil potato until fork-tender (about 15 minutes).
2. Sauté garlic, shallot, red pepper and celery in grapeseed oil (low smoke point) and allow to cool.
3. Place salmon into a food processor with remaining ingredients (except blackened seasoning, grapeseed oil and water). Mix ingredients together and spoon into a bowl.
4. Wet your hands with water and shape the mixture into ¼”-1/2″ thick patties.
5. Cut patties with a star-shaped cookie cutter (optional). Sprinkle each one with blackened seasoning.
6. Coat skillet with grapeseed oil and cook patties on medium heat for 3-5 minutes on each side or until golden brown and firm to touch. Add oil as needed.
7. Drizzle salmon with with balsamic vinegar, fresh Tzatziki sauce or lemon juice. Can be served on a bed of greens or a bun.
Red – sweet peppers, strawberries
Orange – orange peppers
Yellow – sweet peppers, Yukon Gold potato, banana
Green – celery, parsley
Blue – blueberries
Purple – shallots