Salmon Cakes With Garlic-Spinach Sauté
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 can
Salmon (wild alaskan)1 tsp
Curry Powder2 tsps
Olive Oil2 tbsps
Soy Sauce (low-sodium)1 tsp
Ground Ginger4 cups
Cooked Brown Rice1 tsp
Garlic (chopped)340 g
Baby Spinach (prewashed)Directions:
1
Salmon: Drain fish; put in a bowl
2
Stir in 1 of the scallions, breadcrumbs and curry
3
Form 4 patties
4
Heat oil in a medium pan over medium heat
5
Cook patties until light brown, about 4 minutes; flip; cook 3 minutes more
6
Serve over rice
7
Dipping sauce: Mix soy sauce, ginger and remaining 1/2 scallion
8
Drain fish; put in a bowl
9
Stir in 1 of the scallions, breadcrumbs and curry
10
Form 4 patties
11
Heat oil in a medium pan over medium heat
12
Cook patties until light brown, about 4 minutes; flip; cook 3 minutes more
13
Serve over rice
14
Dipping sauce: Mix soy sauce, ginger and remaining 1/2 scallion
15
Spinach: Heat oil in a large pan over medium heat
16
Sauté garlic until just browned, about 1 minute
17
Add spinach; cook until wilted, about 4 minutes
18
Heat oil in a large pan over medium heat
19
Sauté garlic until just browned, about 1 minute
20
Add spinach; cook until wilted, about 4 minutes