2teaspoonsbutter (or spray pan with butter flavored cooking spray)
6ouncesraw salmonskin removed (or canned salmon, well drained)
1 ½tablespoonspart-skim ricotta cheese
2 ½cupsraw baby spinachstems removed (this will reduce to approx. 1 cup when cooked)
¼cuproasted red peppers
2teaspoonsfresh dill weed (or 1/2 teaspoon dried)
¼teaspoonkosher salt
½teaspoonfreshly ground black pepper
Instructions
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.
Notes
Avoid Over Cooking Salmon! The biggest mistake many people make is to overcook seafood. Resist the temptation to cook your salmon until it "flakes." Flaking indicates the salmon is becoming dry and overcooked. Salmon is fully cooked when the color turns from translucent to opaque (usually white). The U.S. food and Drug Administration (FDA) suggest cooking to an internal temperature of 145 degrees F. Buy a good cooking or meat thermometer and please use it!