Bartlett Regional | HouseCalls | Summer 2017

3260 Hospital Drive Juneau, AK 99801 Standard U.S. Postage PAID Portland, OR Permit No. 2901 Connect with us www.facebook.com/BartlettRegionalHospital www.twitter.com/BartlettHosp Provider directory: www.bartletthospital.org/providers Facebook “f”Logo CMYK / .ai Directions w w Place oven rack in center, and heat oven to 425 degrees. w w Wash and scrub sweet potatoes, and slice into wedges, lengthwise. Salmon burgers and sweet potato oven fries Makes 4 servings. Ingredients Sweet potato oven fries 4 large sweet potatoes or yams 1 ½ tablespoons canola oil 1 tablespoon lemon pepper seasoning blend Salmon burgers 1 can (14.75 ounces) pink or red salmon 2 green onions, chopped ½ cup red bell pepper, chopped 8 crackers, unsalted tops (saltinelike), crushed 2 teaspoons lemon juice Egg whites from 2 eggs, whisked 2 tablespoons plain, low-fat yogurt ¼ teaspoon ground black pepper Cooking spray 4 whole-wheat buns 2 medium tomatoes, sliced 8 leaves Bibb lettuce w w In a large bowl, toss potato wedges with canola oil and seasoning blend. w w Spread potato wedges on cookie sheet. Roast in the oven, turning occasionally, until tender and golden brown, about 30 to 40 minutes. w w While sweet potatoes are roasting, prepare salmon burgers. Drain salmon. Place in a medium mixing bowl, and flake. w w Fold in green onions, red pepper, crushed crackers, lemon juice, egg whites, yogurt and ground black pepper. w w Shape into 4 patties. w w Coat large nonstick skillet lightly with cooking spray, and heat. w w Cook salmon burgers until golden brown, turn and continue cooking until other side is golden brown. w w Serve burgers on whole-wheat buns with sliced tomatoes and lettuce and sweet potato oven fries. Nutrition information Amount per serving: 490 calories, 14g total fat (2g saturated fat), 69g carbohydrates, 25g protein, 11g dietary fiber, 590mg sodium. Source: Produce for Better Health Foundation HEALTHY FOOD