“Living on an island can be a task at times, especially during hurricane season.  Power is knocked out, grocery stores closed or damaged, and fresh food items are often limited,” says Ialani. “My recipe can be prepared under these circumstances.  The salmon doesn't have to be refrigerated, nor are many supplies needed. If the power is out, I can prepare my meal using our gas stove with mom’s help.” - Jalani Phillips Jr., Age 10, U.S. Virgin Islands

Makes 4 Servings

Ingredients:

• 8 ounces lentils


• Pinch dried thyme
• Pinch dried oregano


• Pinch salt
• Pinch pepper
• 2 cans salmon, any bones removed
• 2 large eggs
• 1 onion, peeled and diced
• 2 tablespoons olive oil


• 4 whole-wheat buns 

• Sprouts, optional
• 1 mango, sliced

Preparation:

1. Place the lentils in a bowl, cover with cold water, and let sit for 1 hour. Fill a large stockpot with water, add the lentils, and bring to a boil over medium-high heat. Cook for 20 minutes, or until tender. Drain the lentils and place in a large bowl. Add the thyme, oregano, salt, and pepper and toss to combine.
2. Add the salmon, egg, and onion to the bowl with the cooked lentils. Shape into 4 patties.
3. In a large sauté pan, heat the olive oil over medium-high heat. Cook the patties, flipping once, for 5 minutes per side, or until cooked through and light brown. Place on buns, and serve with sprouts and mango on the side.

700 calories 21g fat 58g carbohydrates 72g protein

Learn more:

• Check out highlights from the each Kids’ “State Dinner”
• View the 2015 Healthy Lunchtime Challenge & Kids’ “State Dinner” Cookbook