SALMON CAKES WITH GARLIC-SPINACH SAUTé

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Salmon Cakes with Garlic-Spinach Sauté image

Provided by Lesley Porcelli

Categories     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

Yield Makes 4 servings

Number Of Ingredients 13

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

Steps:

  • Salmon:
  • 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:
  • 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.

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