ALL SEASONS SALMON CAKES WITH GARLIC-SPINACH SAUTE’

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

  • 1 teaspoon olive oil
  • 1 teaspoon chopped garlic
  • 1 bag (12 ounces) prewashed baby spinach

    Directions

    Salmon
    Drain fish; put in a bowl. Stir in 1 of the scallions, breadcrumbs, oil and curry. Form 4 patties. Heat grill to medium. 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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