California Salmon Patties With Spinach & Creamy Tomato Vinaigrette

Yahoo Health
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Eggs and arrowroot starch help hold these California-fresh patties together, while quinoa, scallions, lemon zest and dill give them flavor and a nutrition boost. If desired, set aside a few tablespoons of the homemade dressing to use as a dipping sauce or drizzle over the patties.

Serves: 4
Hands-On Time: 30 minutes
Total Time: 50 minutes (plus cooling time)

COST PER PLATE: $2.87

INGREDIENTS:

  • ¾ cup quinoa (TRY: NOW Foods Living Now Organic Quinoa)

  • ¼ cup dry-packed sun-dried tomatoes (not packed in oil or water)

  • 2 large eggs, beaten

  • 1 6-oz BPA-free can or pouch wild salmon, drained and flaked

  • ¼ cup thinly sliced scallions, white and light green parts only

  • 3 tbsp arrowroot starch

  • 1 tbsp lemon zest

  • 1 tsp dried dill

  • ½ tsp fresh ground black pepper

  • ½ tsp sea salt, divided

  • 1 clove garlic, halved

  • ½ cup plain yogurt

  • ¼ cup balsamic vinegar

  • 1 5-oz pkg fresh baby spinach

INSTRUCTIONS:

  1. Preheat oven to 400ºF. Cook quinoa according to package directions; set aside to cool to room temperature.

  2. To a small heat-proof bowl, add tomatoes. Pour boiling water over top; set aside for about 10 minutes.

  3. Meanwhile, in a large bowl, combine quinoa, eggs, salmon, scallions, arrowroot, lemon zest, dill, pepper and ¼ tsp salt. Mix until well combined. On a large, parchment-lined baking sheet, use a 1/3-cup measure to scoop mixture into 8 mounds. With wet fingertips, shape and flatten each mound into a ½-inch thick patty. Bake for 15 minutes, then gently turn patties over and bake for an additional 8 to 10 minutes, until browned on both sides.

  4. Meanwhile, drain tomatoes and transfer to a small food processor. Add garlic, yogurt, vinegar and remaining ¼ tsp salt. Process until blended. (NOTE: Some small bits of tomato may remain.)

  5. In a large bowl, toss spinach with yogurt mixture until lightly coated; divide among serving plates. Top each serving with 2 patties.

Nutrients per serving (2 patties and 1 cup spinach): calories: 312, total fat: 9 g, sat. fat: 3 g, monounsaturated fat: 3 g, polyunsaturated fat: 3 g, carbs: 37 g, fiber: 5 g, sugars: 5.5 g, protein: 20 g, sodium: 528 mg, cholesterol: 112 mg

By Cara Lyons

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