Food + Mood—A Mental Health Series with Dr. Joseph Feuerstein, M.D. and Chef Daniel Green — an MD that prescribes only food (that’s right, no medicine) and a chef that makes the prescription delicious. In this series, we dig into top mental health conditions and how food can be used to help treat them. “Dr. Joe” is the Director of Integrative Medicine at Stamford Health, CT; and Assistant Professor of Clinical Medicine Columbia University. A medical doctor specializing in family medicine, he completed a fellowship in Integrative Medicine at the University of Arizona School of Medicine, where he trained directly under the world-renowned leader and pioneer in the field of integrative medicine, Dr. Andrew Weil. Daniel Green is an internationally known chef, television host, and award-winning author, and is a healthy eating expert and well-known television celebrity cook in England, Thailand, Malaysia, Singapore, Hong Kong, Dubai, and the United States. Together, they share what foods work and why for specific conditions—and how to make that food prescription delicious.

Fish Burger in Eggplant “Bun”

Salmon is a good source of inflammation-reducing Omega-3 fats.

Serves: 4
Prep time: 40 minutes

INGREDIENTS

• 2 egg
• 1 cup almond flour
• 1 lb skinned fresh salmon, cut into 4 fillets
• Salt and pepper, to taste
• 1 tablespoon olive oil
• ½ cup non-fat Greek yogurt
• 1 teaspoon cayenne pepper
• 1 teaspoon turmeric
• 1 teaspoon powdered ginger
• 1 tablespoon of chopped capers
• Juice ½ lemon
• 1 red onion, cut into ½” slices
• 1 large eggplant into 2-inch slices
• 2 tablespoons olive oil for frying

DIRECTIONS

For the Eggplant “Bun”
1. Fry 8 of the eggplants slices in some olive oil over medium to high heat for about 2-3 minutes on each side, followed by another 2 -3 minutes on each side. Serve them as a bun for the burgers.

For the Salmon
1. Whisk the egg whites in a shallow bowl until well beaten.
2. Place the almond flour in a large flat plate, mix in the cayenne pepper, ginger and turmeric.
3. Dip each piece of fish in the egg and then the flour.
4. Season with salt and pepper.
5. Heat olive oil in a large skillet over medium heat.
6. Add the fish filets and cook for 3-4 minutes on each side.
7. Remove the pan from the heat, cover and let fish rest for another 3-4 minutes.
8. Meanwhile mix the fat-free sour cream, capers and lemon juice.
9. Place red onion slice on bottom of each eggplant slice, top with a fish filet and spoon some of the sauce over the fish, then add another eggplant slice.

This recipe is part of Food + Mood—A Mental Health Series with Dr. Joseph Feuerstein, M.D. and Chef Daniel Green. To read Food + Mood: A Natural Approach to Treating Depression, click here. For a full list of recipes designed to beat depression, click here.

This recipes and more like it can be found in Chef Daniel’s new cookbook: The Gotham Steel Skinny Cookbook.

Follow Chef Daniel Green on Instagram and Facebook.

Follow Dr. Joe Feurerstein, M.D. on Facebook, Twitter, and LinkedIn.

Last Updated: Feb 10, 2020