Try this delicious wild Alaska

Try this delicious wild Alaska salmon recipe using only canned foods

Just because it’s canned doesn’t mean it’s unhealthy! Easter has passed and it’s time for simple, quick and healthy food to make up for all the chocolate consumed

Try this delicious wild Alaska

The Canned Food Week in the UK has just passed and we picked our favourite recipe from the week.

This recipe is fun for the entire family to make as the tasty wild Alaska salmon, lentil and chickpea patties are packed full of flavour and highly nutritious. It goes to show, healthy alternatives can also come from a can.

Wild Alaska salmon, lentil and chickpea patties

Serves: 4
Preparation time: 15 minutes
Cooking time: 12 minutes


1 x 416g or 2 x 213g cans red wild Alaska salmon
1 x 400g can green lentils, rinsed and drained
1 x 400g can chickpeas, rinsed and drained
1 medium courgette, grated
4 spring onions, finely chopped
Juice of 1 lime, and finely grated rind
1 egg, beaten
Salt and freshly ground black pepper
Olive oil, for brushing


200g (7oz) low fat plain yoghurt
2 tbsp chopped fresh mint
2 tbsp chopped fresh coriander


  • Drain the canned salmon. Remove any skin and bones, if wished, then break half the salmon into chunks. Mash the remainder with a fork.
  • Put the lentils and chickpeas into a blender or food processor and blend until smooth. Tip into a bowl and mix in the mashed salmon and salmon chunks, courgette, spring onions, lime rind, lime juice and beaten egg. Season with salt and pepper. Shape the mixture into four large or eight small patties. Chill for 10 minutes in the fridge.
  • Preheat the grill. Arrange the patties on a baking sheet and brush with a little olive oil. Grill for 4 to 5 minutes on each side. Meanwhile, make the relish by mixing together the yogurt, mint and coriander
  • Serve the patties, accompanied by the relish, on beautiful plates.

A special tip from the kitchen
These patties are delicious served in warm pitta bread, which are stuffed with salad. If you’d like to spice them up a bit, add a little finely chopped red or green chilli to the salmon mixture.

Recipe from Alaska Seafood Marketing Institute
Photography credit: Steve Lee