Salmon Cakes with Garlic-Spinach Sauté |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 can (14.5 ounces) wild alaskan salmon |
1 1/2 scallions, chopped (divided) |
1/4 cup whole-wheat breadcrumbs |
1/2 teaspoon curry powder |
1 teaspoon olive oil |
2 tablespoons low-sodium soy sauce |
1/8 teaspoon ground ginger |
4 cups cooked brown rice |
2 teaspoons olive oil |
1 teaspoon chopped garlic |
1 bag (12 ounces) prewashed baby spinach |
Directions:
1. Salmon: Drain fish; put in a bowl. Stir in 1 of the scallions, breadcrumbs and curry. Form 4 patties. Heat oil in a medium pan over medium heat. Cook patties until light brown, about 4 minutes; flip; cook 3 minutes more. Serve over rice. Dipping sauce: Mix soy sauce, ginger and remaining 1/2 scallion.
2. Spinach: Heat oil in a large pan over medium heat. Sauté garlic until just browned, about 1 minute. Add spinach; cook until wilted, about 4 minutes.
3. Nutritional analysis per serving: 470 calories, 14.8 g fat (2.9 g saturated), 54 g carbs, 6.3 g fiber, 29.3 g protein Nutritional analysis provided by Self
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