NUTRITION

SERVINGS

INGREDIENTS

5 oz Canned wild-caught pink salmon

0.75 medium Russet potato

1 large Egg

2 tbsp Green onions

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp Extra virgin olive oil

2 cup Fresh baby spinach

1 clove Garlic

1 wedge Lemon

PREPARATION

• 1

  Boil or steam the russet potato until tender, then mash it completely and allow it to cool slightly.

• 2

  In a small bowl, combine the drained salmon with half of the beaten egg, half of the chopped green onions, and the fresh dill, then shape into two firm croquettes.

• 3

  In a separate bowl, mix the mashed potato with the remaining beaten egg and green onions, then shape into two flat potato cakes.

• 4

  Heat 1 teaspoon of olive oil in a large non-stick skillet over medium heat and sear both the salmon croquettes and potato cakes for 4-5 minutes per side until golden brown.

• 5

  Transfer the cakes to a plate, add the remaining teaspoon of oil and the minced garlic to the pan, and sauté the spinach for 1-2 minutes until just wilted.

• 6

  Plate the crispy cakes alongside the sautéed greens and serve immediately with a fresh lemon wedge.