For those who practice it, we are now officially in the time of Lent. During the time of Lent, many people give up eating certain foods, and meat seems to be a big one. That’s where these salmon spinach ricotta patties come into the picture perfectly. Fortunately, the grocery stores help us out by carrying more fresh seafood during Lent, and the especially nice stores even place the seafood on sale! That’s how I came upon a gorgeous salmon steak last week.
Since I can’t afford to buy it very often, I picked out a nice big piece of salmon and immediately portioned it so that I could freeze some for later use.
Salmon is an awesome source of healthy Omega-3 oils, and the addition of spinach to this recipe just makes it all the healthier. Because I absolutely love the taste of garlic and because I wanted to use a little butter in my pan, I decided to substitute Lia Marie’s Original Garlic spread in place of traditional butter. OH, what a WONDERFUL idea that was! It gave these patties a wonderful hint of garlic and the butter helped to brown the patties up nicely in the pan. If you live in an area where the heavenly tasting spread is sold, be sure to grab the $1.00 /1 coupon from my side bar and pick yourself up a tub. I’ve been using it on nearly everything that calls for butter, and my taste buds have exploded with flavor! To find out if it’s available in your area, click HERE
OK, enough chit chat…. it’s time to share my recipe with you!
I wanted to make something out of the ordinary with some of the salmon, and Sunday brunch was calling my name. Instantly I thought of making an omelet for Brian, but I wasn’t in the mood for quite that much food, so I created a flavorful mixture that could be used with or without eggs!
I removed the skin from the filet, cut it into chunks, tossed it into a food processor with a few wonderful ingredients, pulsed it up, and I was good to go!
I had some baby spinach that was nearing the end of its useful life, so I steamed it up and incorporated it into my mixture as well.
I served it on one slice of whole wheat toast and was delighted with how moist and flaky these salmon spinach ricotta patties were. The best news came when I calculated how many Weight Watchers Plus points the meal would count for. The grand total, including the slice of toast, was only 6 points! Awesome, right?!
For Brian’s omelet, I used 3 egg whites (MUCH healthier than using whole eggs) and I placed the filling onto the omelet shortly before it had finished cooking on the first side. I folded it up, flipped it over in the pan so that it was seam side down, and while it cooked, I grated a little bit of fresh Parmesan cheese over the top. A yummi breakfast was served!
I hope you enjoy these salmon spinach ricotta patties as much as I did. Have a FABULOUS Sunday!
Spinach Ricotta Salmon Patties Recipe
- 2 teaspoons butter (or spray pan with butter flavored cooking spray)
- 6 ounces raw salmon skin removed (or canned salmon, well drained)
- 1 1/2 tablespoons part-skim ricotta cheese
- 2 1/2 cups raw baby spinach stems removed (this will reduce to approx. 1 cup when cooked)
- 1/4 cup roasted red peppers
- 2 teaspoons fresh dill weed (or 1/2 teaspoon dried)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Spray 9-inch fry pan with cooking spray, or place butter into the pan and set aside.
- In a steamer basket or colander over simmering water, steam the spinach until wilted. Drain for a few minutes and then squeeze excess moisture from the spinach.
- While the spinach is steaming, in the bowl of a food processor, place salmon, ricotta, red peppers, salt, and pepper. Process until the mixture is combined, but leave it a bit chunky rather than disintegrating it into a paste.
- Heat frying pan over medium heat until the butter is melted and starting to bubble.
- Form 2 patties from the salmon mixture, folding 1/2 cup spinach into each one.
- Cook over medium heat for 3 minutes. Flip and continue cooking additional 3-4 minutes or until a cooking thermometer reads an internal temperature of 145 degrees.