Salmon Patties with sauteed Squash and Zucchini

By KThomp0422

Clean Eating Mag- quick & easy for weeknight dinner

Ingredients

• For a twist, add a fruit sauce:
• 1 med yellow onion, half diced and half thinly sliced, divided
• 1 6oz. can salmon packed in water, without bones or skin, drained
• 2 egg whites, whisked
• 1 tsp Dijon mustard
• 1/2 c. 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
• 1 med. zucchini, thinly sliced
• Sea salt and fresh ground black pepper
• Green onion curls, for garnish
• 1/4 c. no sugar added fruit preserves ( I used Trader Joes Superfruit)
• 1/4 c. water

Details

Servings 4

Preparation

Step 1

In a large bowl, mix together the diced onion, egg whites, dijon, bread crumbs, carrot and 1 tbsp cilantro. Using your hands form mixture into 4 large patties, each about 4-5 in. in diameter.

Heat a large non-stick skillet over med high heat 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 the same skillet. Then, heat over med-high heat for 1 minute. Mist with cooking spray. Add squash, zucchini, thinly sliced onion. saute for about 2 minutes then add 1 tbsp of water. Cook for another 5 minutes or until veggies are tender and onion is translucent. When veggies are just finished cooking, add remaining 1 tbsp. of cilantro and mix. Remove from heat. Season with salt and pepper. (I also use some rice wine vinegar during steaming to add additional taste to veggies).

Serve 1 patty with 3/4 c. of veggies. Garnish with herbs such as green onion curls as desired, and fruit sauce.