So, my girl gets back today. I’ve missed her so much this week! In just T-2 hours I’ll be hugging her, taking her for cold drink somewhere, and then bringing her home to RELAX. I’m sure she’s going to need it… and probably a long, hot shower, too.
As I fuddled around in the kitchen this morning thinking about her, I made up these Salmon Quinoa patties that are, well, gonna blow your mind. I wanted to do something with either tuna or king salmon – particularly because I wanted something protein packed to eat after my morning workout… and tuna patties + bodybuilding always went hand in hand when I was growing up. Thankfully, my craving for protein was satisfied with one lone can of wild salmon in my pantry… and, now, you’re going to see how easy these DELICIOUS, protein and nutrient packed patties are to make and enjoy in your kitchen, too.
The patty mix is very simple:
- 2 cups of precooked quinoa
- 1 can of wild salmon (tuna would work, too)
- 1 cup of spinach sauté (see below)
- 3 eggs + 1 TBSP olive oil, beaten together
- 1 cup of processed oats (whole oats put in a food processor for 15 seconds)
- Panko brand bread crumbs
Mix together the quinoa, salmon, spinach saute, and egg mixture.
Once patty mixture is put together, it’s time to make the patties – and here’s where the Panko comes in. (Panko is a japanese style breadcrumb that is extremely crispy… it’s the same stuff used for tempura (and why Japanese tempura is unlike anything else). It isn’t gluten-free, though. So, if you are gluten-free, just replace the Panko with your favorite gluten-free breadcrumbs… I’m sure it will work just as spectacularly.)
Take a handful of patty mixture, and make a patty. Hold the patty over a plate of Panko, coat each side of the patty with the breadcrumbs, and gently press the breadcrumbs into the formed patty. Finished patties should look like this – about 3/4″ thick and 3″ wide:
As you make your patties, place them into a hot pan coated in olive oil. (Use the same pan you sautéed the spinach in… and no need to wash it out first, either.)
Cook the patties with burner on a little hotter than medium heat. (Think of how you cook pancakes: you want enough heat to sizzle, but it should be low enough so the patties can cook on each side for about 3-4 minutes without burning.)
Cook patties for 3-4 minutes on each side (or until golden brown like my photo)… and look:
“Now, Elisha, how do we eat these patties,” you ask. Well, DON’T stick them between a bun – you do NOT need a bun – and please do not slather them with a bunch of mayonnaise or dressing. Instead, you can either eat them plain and whole like a grab and go snack – you know, a REAL protein bar. They’re super yummy just like they are…
Or, if you have time to sit and eat, present yourself with more of a meal and eat them like I did this morning:
I tossed a big handful of arugula in a sesame, soy, wasabi dressing (see below), laid it on a plate, then topped the dressed arugula with one of the patties, some fresh, thinly sliced tomato, and a sprinkle of toasted sesame seeds. (I also poured the remaining dressing from the bottom of the bowl over the tomatoes once I plated it all.) IT WAS DIVINE.
Maybe you’ll give these a try this weekend… or, think of them next time you have leftover grilled salmon (or any fish, for that matter) in your fridge. They’re perfect for instead nourishment – and, like I learned today, an awesome way to reward yourself after a good workout.
Now off I go to get ready for my sweet Kenna-girl to return.
Have a great weekend, everyone!
- Spinach Sauté: Heat a pan and add a little olive oil to coat the bottom. Saute 1/4 cup of diced onion, 1 clove of garlic (diced and mashed with the back of a fork), and three really large handfuls of raw spinach. Add 1 tsp of cumin, 1 tsp of paprika, 1 TBSP of black pepper, and 1 TBSP of sea salt. (NOTES: Spinach really breaks down when heated, so you’ll use a lot more spinach than you think. (The goal: 1 cup of finished saute for mixture – so add more spinach to pan if needed.) Also, yes, the saute will be really salty standing alone – but remember: it’s getting mixed into other ingredients and that saltiness will be tempered perfectly.)
- Sesame, Soy, Wasabi Dressing: Add 1 TBSP soy sauce, 1 TBSP rice vingegar, 1 tbs sesame oil, and 1/4 tsp of wasabi into a small dish. Whisk together until wasabi is incorporated. This will be enough to dress 2 handfuls of arugula for plating, and leave enough for a small drizzle over the top of the tomatoes and patty.