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Salmon Patty Spinach Salad (FM)
Recipes | February 17, 2016
*this recipe makes 1 serving
Ingredients:
1 can of skinless, boneless salmon, drained really well
1 egg white
2 tablespoons quick cook oats (I used Quaker)
1 tablespoon finely chopped celery
1 teaspoon fresh parsley, chopped
pinch of salt & pepper to taste
1 1/2 cup of spinach
1/4 cup red onion, chopped
Vinaigrette:
1 tsp dijon mustard
1 tsp Choc Zero Maple Syrup
1 tbsp champagne vinegar
1 tbsp grapeseed oil (or avocado oil)
salt & pepper to taste
Instructions:
- Preheat oven to 375 degree F.
- In a medium bowl add the salmon (make sure it’s drained really well and there is no excess water), the egg white, the oats, celery, parsley, salt & pepper. Mix well and form into a single patty
- In a small sauce pan over medium-high heat add 2 tablespoons algae oil (or olive oil), once it’s hot add the salmon patty and let cook about 2 minutes each side until golden brown.
- Add the salmon patty pan to the oven for 10 minutes while you assemble the rest of the salad.
- In a bowl add spinach and top with red onion (you can add additional veggies too if you like).
- In a small bowl, whisk together all the ingredients for the vinaigrette.
- Top the spinach salad with the salmon patty and drizzle on the vinaigrette, enjoy!
Macros for the Salmon Patty (1 serving):
397.7 calories
20.8 g fat (187.2 cal)
3.1g carbs
1.5g net carbs
49.2g protein
(47.1% fat)
Macros for the Vinaigrette (1 serving):
128.5 calories
13.9g fat (125.1 cal)
0.3g carbs
0.2g net carbs
Protein: 0.2
(97.3% fat)
Private Member |
québec, canada
Really simple recipe yet yummy! Looks really great and I have all the ingredients at home to try it in the next days! Yay!
Private Member |
Zuska, can you explain what makes this a WEM meal?
Private Member |
lake tahoe, nv, usa
That was actually a mistake on my part and I’m glad you brought it up to my attention 🙂 thanks!
Private Member |
Oh okay, great thank you! Awesome recipe 🙂
Private Member |
santa cruz, ca
I tried this and, though it was good, my patty definitely didn’t stay together. I wonder if my quick cooking oats weren’t thin enough. I might try this with something else next time. I have sorghum flour, or maybe coconut flour…
It was so good though. And so simple. I ran low in groceries, but I happened to have canned salmon and oats. I added dried dill and parsley. I had a bunch of arugula and fresh cilantro, and I made miso-balsamic dressing instead. yum! I also loaded it up with cayenne because I love spicy.
This is a nice, quick, simple complete meal. Great for busy people like me, thank you, Zuzka.
Private Member |
santa cruz, ca
Okay, so I made this again today, but I substituted sorghum flour for the oats, and I squeezed the liquid out of the canned salmon better. I also joined the flour and egg white first, before adding the other ingredients. I made sure my saucepan and coconut oil were really hot this time. It came out great. I made two smaller patties instead of one. And I coated them with the egg yolk before baking, which really held them together. They were soooooooooo good.