Wednesday, July 25, 2012

Salmon Cakes and Asparagus with a Jalapeno Greek Yogurt Sauce

I was definitely in the mood to cook today! After stalking for ideas I decided I wanted to make salmon cakes. Then I had to have some form of vegetables too, so my coworker Monica suggested asparagus. But then I wanted to add something moist like a spicy sauce, and since I usually put greek yogurt on everything and I had a jar of sliced jalapenos, I thought why not. Thus, an original recipe is born!

(Sorry for the bad photo quality! I need to work on my picture taking skills for my blog:P)

This was a lot for me to eat so I put half of my dinner in a tupperware container to bring to work tomorrow.

Below is the recipe, but it's flexible enough that you can add more seasoning or ingredients to your liking to fit your preferences. This is just what I had at the moment. Maybe if I make it again, I'll modify the recipe later.

Salmon Cakes and Asparagus with a Jalapeno Greek Yogurt Sauce

Yields 1 Serving; Approximately 223 Calories

1 Serving of Asparagus (about 8 medium spears) (~24 cals)
1/3 cup of Chobani plain non-fat greek yogurt (~47 cals)
1 serving of sliced jalapenos (about 18 slices) (~5 cals)
1 serving of eggwhites (3 tbsp) (~25 cals)
1/4 large purple onion (diced) (~11 cals)
1.5 Cups of spinach (~11 cals)
4 oz/113 g Salmon (~100 cals)

For the seasoning, you can use whatever you want, but I used:
Mrs. Dash Garlic & Herb Seasoning Blend (to taste-1tsp)
Pepper (to taste-1/2 tsp)
Cayenne Pepper (to taste)
Mrs. Dash Fiesta Lime Seasoning Blend (to taste-1-2tsp)

The sauce is easy. Dice the sliced jalepanos and mix with the greek yogurt. Simple as that. Set aside until plating.

For the salmon cakes, I made sure to defrost the salmon before working with it. You can either place it in a food processor to shred, or you can do it by hand by just cutting the salmon into bits and pieces which is basically what I did. Place it in a mixing bowl. Boil the spinach lightly until slightly wilted (about 2 minutes) then drain and pat dry. Once dry, dice the spinach and place in the mixing bowl with the salmon. After, dice the onion and place it into the mixing bowl as well. Almost done! Just add the eggwhites and season the way you like. I put a lot of cayenne pepper because I like spice, about 1-2 tsp and 1-2 tsp of Mrs. Dash fiesta lime, and 1/2 tsp of pepper. Mix it all together, then divide the mixture into three so you end of with three salmon cakes. Shape them into patties and pan fry them on medium heat in a skillet with cooking spray until golden and cooked on both sides. (Hint: Cook the asparagus while you cook your patties so they can be ready at about the same time).

 Make the asparagus however you want! Steamed, grilled, or oven-baked! I would have preferred mine grilled, but I placed mine in the oven at 375 degrees sealed in foil dressed with cayenne pepper and Mrs. Dash Garlic and Herb to my taste. I guessed I used about 1/4 tsp of each. I put it in for about 6 minutes or until it was tender.

Plate the asparagus on the bottom, then spread the sauce over it, and place the salmon cakes on top! Yummm. Feel free to add anything else you like to the recipe! Make it yours! If you have any suggestions to my recipe, please e-mail me so I can try it out/modify it!


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