Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.