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  1. 1/2 pound wild salmon filet
  2. olive oil cooking spray
  3. 1 small onion diced
  4. 1 red bell pepper
  5. 1/4 cup minced parsley
  6. 1 tablespoon capers, drained
  7. 1/4 teaspoon hot sauce
  8. 1 1/2 tsp Old Bay seasoning
  9. 1 cup seasoned breadcrumbs
  10. 3 tbsp light mayonnaise
  11. 3 tbsp fat free Greek yogurt
  12. 1 tsp Dijon mustard
  13. 1 large egg lightly beaten
  14. 3 large egg whites, lightly beaten
  1. Season salmon with salt
  2. Heat a large sauté pan over medium-high heat; when hot lightly spray with oil and add the salmon.
  3. Cook until browned on one side, about 4 to 5 minutes then turn and cook an additional 4 to 5 minutes or until salmon easily flakes. Set aside on a dish to cool.
  4. Add the olive oil to the pan, then add the the onion, bell pepper, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat
  5. Cook until the vegetables are soft, approximately 18 to 20 minutes. Set aside to cool to room temperature.
  6. Flake the salmon into a large bowl.
  7. Add the breadcrumbs, mayonnaise, yogurt, mustard, and eggs.
  8. Add the vegetable mixture and mix well.
  9. Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape
  10. Preheat oven to 400°F. Spray a non-stick baking sheet with cooking spray.
  11. Shape into ½ cup patties and place on prepared baking sheet.
  12. Bake about 10 to 14 minutes on each side, or until golden brown.
  13. Enjoy over a bed of arugula or with your favorite steamed veggies!
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