Recipe information
Yield
Makes 4 servings
Ingredients
Salmon:
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
Spinach:
2 teaspoons olive oil
1 teaspoon chopped garlic
1 bag (12 ounces) prewashed baby spinach
Preparation
Salmon:
Step 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.
Spinach:
Step 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.
Nutrition Per Serving
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
