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Salmon Patty Spinach Salad (FM)

Recipes | February 17, 2016

*this recipe makes 1 serving

salmon patty spinach salad POST

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:

  1. Preheat oven to 375 degree F.
  2. 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
  3. 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.
  4. Add the salmon patty pan to the oven for 10 minutes while you assemble the rest of the salad.
  5. In a bowl add spinach and top with red onion (you can add additional veggies too if you like).
  6. In a small bowl, whisk together all the ingredients for the vinaigrette.
  7. 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)

Comments Add Comment

  1. private avatar image

    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!

  2. private avatar image

    Private Member  | 

    Zuska, can you explain what makes this a WEM meal?

    • private avatar image

      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 avatar image

        Private Member  | 

        Oh okay, great thank you! Awesome recipe 🙂

  3. private avatar image

    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.

  4. private avatar image

    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.

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