Salmon Patties with Sautéed Squash & Zucchini
Photo: Jodi Pudge
By Jeanette Hurt
Hands-on time: 30 minutes.
Total time: 30 minutes.
- 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)
- 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.
- 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.
- 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. Sauté 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.
- Serve 1 patty with 3/4 cup vegetables. Garnish with additional herbs, if desired.
Nutrients per serving (1 patty and 3/4 cup vegetables): Calories: 210, Total Fat: 4.5 g, Sat. Fat: 0.5 g, Carbs: 30 g, Fiber: 6 g, Sugars: 6 g, Protein: 16 g, Sodium: 340 mg, Cholesterol: 25 mg
COST PER SERVING
These salmon patties taste delicious all by themselves, but you can also dress them up with a simple fruit sauce. Combine 1/4 cup no-sugar-added fruit preserves (strawberry or raspberry works best) with 1/4 cup water. Cook preserves in a small saucepan over medium heat, stirring until thickened and warm. Remove from heat and drizzle over patties.