Friday, June 10, 2011

smokin' awesome salmon cakes w/sauteed spinach

These are totally healthy, totally delicious. The best part about this recipe, is that I threw it together in 15 minutes without having to run to the grocery store for anything, and I wasn't really holding my breath for the result to turn out amazing, and the results were certainly pleasantly surprising. Most cakes like this normally call for bread crumbs of some sort, so absorb the moisture of the meat, but I used pecans to keep it more paleo-ish. Pecans add a sweetness you can't get anywhere else, and I absolutely loved the flavor it added. You can also use walnuts, almonds, peanuts or anything else, including pretzels or breadcrumbs if you just can't do the nut thing.

1 1/2 cups pecans
2 tsp italian seasoning
1 tsp cayenne pepper
1 tsp red pepper flakes
1/2 tsp garlic powder
1 tsp black pepper
2 eggs
2 small cans (7 oz each) salmon, drained
1/2 finely chopped onion
1/2 finely chopped green bell pepper
1 finely chopped jalapeno pepper
3 garlic cloves, minced
2 T olive oil

Blend first 6 ingredients in a food processor or blender until fine crumbs appear. In a medium bowl, combine the eggs, salmon, onion, green pepper, jalapeno, garlic, and 1/2 of crumb mixure. Shape into 6 1/2-inch thick patties and coat with remaining crumb mixture. In large nonstick skillet, add 2 T olive oil and heat over medium-high heat. Cook the cakes for 4-5 minutes per side until lightly browned.

For sauteed spinach:

1 large pepper (I used orange)
1 T olive oil
1/2 of yellow onion- use the leftover from the salmon
3 garlic cloves, minced
8 cups packed fresh spinach
1/2 tsp salt
1/4 tsp pepper
2 T asiago or parmesan cheese grated

In large skillet, saute red pepper, onion, and garlic in the oil until tender. Add spinach and cover with lid for about 2 minutes. Add salt and pepper and saute until spinach is tender. Serve on plates then add the grated cheese on top.

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