Salmon Patties w/Sauteed Squash and Zucchini (Clean Eating Mag)

Name: Salmon Patties w/Sauteed Squash and Zucchini (Clean Eating Mag) Recipe
Yield: 4
Ingredients: INGREDIENTS; 1 medium yellow onion half diced and half thinly sliced divided; 1 6-oz can salmon packed in water without bones or skin drained; 2 egg whites whisked; 1 tsp Dijon mustard; 1/2 cup whole-wheat bread crumbs; 1 medium carrot peeled and grated; 2 tbsp fresh cilantro minced divided; Olive oil cooking spray; 2 medium yellow squash thinly sliced or 12 baby patty pan squash cut in half; 1 medium zucchini thinly sliced; Sea salt and fresh ground black pepper to taste; Additional fresh herbs chopped or green onion curls for garnish (optional); INSTRUCTIONS:; 1. In a large bowl mix together diced onion salmon egg whites Dijon bread crumbs carrot and 1 tbsp cilantro. Using your hands form mixture into 4 large patties each about 4 or 5 inches in diameter.; 2. Heat a large nonstick or cast-iron pan over medium-high for 1 minute. Mist with cooking spray. Place all 4 patties in pan and cook for 2 1/2 minutes on each side or until lightly browned. Remove patties from pan and set aside.; 3. Wipe out same large nonstick or cast-iron pan with paper towel; then heat over medium-high for 1 minute. Mist with cooking spray again. Add squash zucchini and thinly sliced onion. Saut� for about 2 minutes then add 1 tbsp water. (The water will help steam vegetables and cook them more thoroughly.) Cook for another 5 minutes or until squash and zucchini are tender and onion is translucent. When vegetables are just finished cooking add remaining 1 tbsp cilantro and mix. Remove from heat. Season with salt and pepper.; 4. Serve 1 patty with 3/4 cup vegetables. Garnish with additional herbs if desired.

Number of Servings: 4

Ingredients

INGREDIENTS 1 medium yellow onion, half diced and half thinly sliced, divided 1 6-oz can salmon packed in water, without bones or skin, drained 2 egg whites, whisked 1 tsp Dijon mustard 1/2 cup whole-wheat bread crumbs 1 medium carrot, peeled and grated 2 tbsp fresh cilantro, minced, divided Olive oil cooking spray 2 medium yellow squash, thinly sliced, or 12 baby patty pan squash, cut in half 1 medium zucchini, thinly sliced Sea salt and fresh ground black pepper, to taste Additional fresh herbs, chopped, or green onion curls, for garnish (optional)INSTRUCTIONS:1. In a large bowl, mix together diced onion, salmon, egg whites, Dijon, bread crumbs, carrot and 1 tbsp cilantro. Using your hands, form mixture into 4 large patties, each about 4 or 5 inches in diameter.2. Heat a large nonstick or cast-iron pan over medium-high for 1 minute. Mist with cooking spray. Place all 4 patties in pan and cook for 2 1/2 minutes on each side or until lightly browned. Remove patties from pan and set aside.3. Wipe out same large nonstick or cast-iron pan with paper towel; then heat over medium-high for 1 minute. Mist with cooking spray again. Add squash, zucchini and thinly sliced onion. Saut� for about 2 minutes, then add 1 tbsp water. (The water will help steam vegetables and cook them more thoroughly.) Cook for another 5 minutes or until squash and zucchini are tender and onion is translucent. When vegetables are just finished cooking, add remaining 1 tbsp cilantro and mix. Remove from heat. Season with salt and pepper.4. Serve 1 patty with 3/4 cup vegetables. Garnish with additional herbs, if desired.

Directions

Serving Size:�4

Number of Servings: 4

Recipe submitted by SparkPeople user ANJI_RAE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 165.8
Total Fat: 4.0 g
Cholesterol: 35.0 mg
Sodium: 601.0 mg
Total Carbs: 11.3 g
Dietary Fiber: 3.6 g
Protein: 22.1 g

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