Spinach and spicy Salmon Cakes
START TO FINISH 25 minutes
SERVES 4
See Also: Creamed Spinach Bake Recipe
Ingredients:
- 1 lb. fresh or frozen skinless salmon fillets
- 2 cups fresh spinach
- 4 tsp. sriracha sauce
- 1 slice white bread, processed into crumbs
- 1 egg white
- 1⁄4 tsp. salt
- 2 Tbsp. vegetable oil
- 2 Tbsp. butter
- 1 lemon, halved
See Also: Lemony Spinach Pesto Recipe
Directions:
- Thaw fi sh, if frozen. Rinse fi sh; pat dry with paper towels.
- Coarsely chop 1 cup of the spinach. Divide salmon in half. Cut half of the salmon into large pieces. Chop remaining salmon into 1⁄2-inch pieces. In a food processor combine large pieces of salmon, the chopped spinach, 2 tsp. of the sriracha sauce, the crumbs, egg white, and salt. Cover; process until combined. Combine salmon mixture and chopped salmon. Shape mixture into four 3⁄4-inch-thick cakes.
- In a large skillet cook salmon cakes in hot oil over medium heat 10 to 12 minutes or until done (160°F), turning once. Transfer to serving plates. Top with remaining 1 cup spinach.
- Drain any excess oil from skillet. Melt butter in the hot skillet. Remove from heat; add the remaining 2 tsp. sriracha sauce and squeeze juice from half of the lemon in skillet. Stir to combine. Drizzle over salmon cakes and spinach. Cut remaining lemon half into wedges; serve with salmon cakes.
NUTRITION
PER SERVING 394 cal., 20 g fat (6 g sat. fat), 77 mg chol., 362 mg sodium, 6 g carb., 1 g fi ber, 2 g sugars, 25 g pro.
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