Spicy Salmon Patties with Sour Cream
Sautéed Butternut Squash and Green Peas
Ingredients
- 1 (5-oz) can skinless and boneless pink salmon, drained and rinsed
- ⅓ cup finely chopped red bell pepper
- ¼ cup panko breadcrumbs
- 1 Tbsp finely chopped onion
- 1 tsp chopped chipotle chile peppers in adobo sauce
- ½ tsp Dijon mustard
- 1 large egg white
- 2 tsp olive oil
- ¼ cup reduced-fat sour cream
Instructions
- Combine salmon, bell pepper, breadcrumbs, onion, chipotle pepper, mustard, and egg white; shape mixture into 4 patties.
- Cook patties in hot oil in a nonstick skillet over medium heat 4 to 5 minutes per side or until browned.
- Top patties with sour cream.
Side Dish Ingredients
- 2 cups cubed, peeled butternut squash
- 1 Tbsp olive oil, divided
- ¼ tsp salt
- ¼ tsp pepper
- 1 cup frozen peas
Side Dish Instructions
- Sauté squash in 1½ tsp hot oil in a nonstick skillet over medium-high heat 5 to 7 minutes or until crisp-tender. Sprinkle with ⅛ tsp each salt and pepper.
- Cook peas according to package directions. Toss with 1½ tsp oil and ⅛ tsp each salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
200
|
190
|
390
|
| Fat (g) | 9 | 7 | 16 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 18 | 6 | 24 |
| Carb (g) | 11 | 28 | 39 |
| Fiber (g) | 1 | 7 | 8 |
| Sodium (mg) | 350 | 300 | 650 |
Diabetic Meal Plan
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