Salmon Patties with Sauteed Squash & Zucchini (B/S)

By catgirl

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)

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 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.

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.