Salmon Cakes with Garlic-Spinach Sauté

Salmon Cakes with Garlic-Spinach Sauté

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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. 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. 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.

Tags

    Fish Leafy Green Rice Vegetable Sauté Dinner Seafood Salmon Spinach Fall Winter Healthy Self Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
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