Salmon patties are a tasty, easy and inexpensive way to incorporate heart-healthy omega-3 fats into your diet. Serve on a bun as a salmon burger or as a main entrée with roasted vegetables and a side of grains. Goes great with Dijon mustard or tartar sauce.
Serving size: 2 patties
Yields: 8 patties (4 servings)
- 3 tablespoons olive oil, divided
- 1/2 medium onion, finely chopped
- 1/2 red bell pepper, seeded and diced
- 1 garlic clove, minced
- 16 oz. canned salmon, bones and skin removed
- 1 cup whole wheat bread crumbs
- 2 large eggs, lightly beaten
- 3 tablespoons plain low-fat yogurt
- 1 teaspoon black pepper
- 1/4 cup fresh parsley, finely minced
- pinch of salt
- Heat a skillet over medium heat with 1 tablespoon olive oil. Add diced onion and bell pepper and saute until softened (7-9 minutes). Add garlic and cook for 1 minute. Remove from heat.
- In a large mixing bowl, combine salmon, sauteed bell pepper and onion, bread crumbs, beaten eggs, yogurt, Worcestershire sauce, black pepper, parsley and salt. Mix to combine. Form into 8 patties.
- In a clean non-stick pan, heat 1 tablespoon of olive oil on medium heat, then add salmon patties in a single layer. Saute 3-4 minutes per side or until golden brown. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel lined plate and repeat with remaining oil and salmon patties.
Nutrition Information / Amount per serving:
Calories – 250
Total fat – 23 g
Saturated fat – 4 g
Cholesterol -145 mg
Cholesterol – 145 mg
Sugars – 0 g
Protein – 31 g
Total Carbohydrates – 25 g
Dietary Fiber – 2 g
Sodium – 400 mg
Added sugars- 5 g
For more delicious recipes, nutrition tips, and cooking and nutrition classes, contact the Kendall Reagan Nutrition Center at (970) 495-5916 or see the KRNC website. More health tips are also available at the College of Health and Human Sciences Pinterest board. Lastly, don’t forget to sign up for the KRNC monthly newsletter!