Ingredients

Makes 4 servings

　　

Salmon:

1 can (14.5 ounces) wild Alaskan salmon

　　1 1/2 scallions, chopped (divided)

　　1/4 cup whole-wheat breadcrumbs

　　1/2 teaspoon curry powder

　　1 teaspoon olive oil

　　2 tablespoons low-sodium soy sauce

　　1/8 teaspoon ground ginger

　　4 cups cooked brown rice

　　

Spinach:

2 teaspoons olive oil

　　1 teaspoon chopped garlic

　　1 bag (12 ounces) prewashed baby spinach

　　

Salmon:

Step 1

Drain fish; put in a bowl. Stir in 1 of the scallions, breadcrumbs and curry. Form 4 patties. Heat oil in a medium pan over medium heat. Cook patties until light brown, about 4 minutes; flip; cook 3 minutes more. Serve over rice. Dipping sauce: Mix soy sauce, ginger and remaining 1/2 scallion.

　　

Spinach:

Step 2

Heat oil in a large pan over medium heat. Sauté garlic until just browned, about 1 minute. Add spinach; cook until wilted, about 4 minutes.

　　

Nutrition Per Serving

Nutritional analysis per serving: 470 calories

　　14.8 g fat (2.9 g saturated)

　　54 g carbs

　　6.3 g fiber

　　29.3 g protein

　　#### Nutritional analysis provided by Self