Its hot out, resulting in two very insightful generalizations: 1) the less the oven is on the better, 2) arms, legs and skin in general are regularly on display. To keep skin glowing, without the sweaty “glow” from a hot oven, and that summer body intact, I have a recipe here that is filling yet low in calories, chock full of nutrients and antioxidants, plus it’s tasty and pretty to look at! It can also be made ahead, used alone as a side salad, or served as a main entrée when you top it with soy ginger salmon patties (recipe at the end). A versatile, multitasking nutritional powerhouse with a spicy peanut dressing? Why, yes please.
Vitamin A: carrots, leafy greens
Vitamin C: cabbage, tomatoes, leafy greens, peas
Vitamin D: salmon
Vitamin K: cabbage, leafy greens, peas
Calcium: salmon, green veggies
Iron: egg, leafy greens
Zinc: cashew nuts, peanut butter, eggs
Ginger, garlic, and salmon are also known for being anti-inflammatory. I know, you can thank me later. ENJOY!
Asian Cabbage with Soy-Ginger Salmon Patties
For the salad:
½ cup toasted cashews – chopped
1 head purple cabbage – sliced
1 head Romaine – sliced
1 cup shredded carrots
1 cup cilantro – chopped
1 cup cherry tomatoes – halved or chopped
2 stalks green onion – sliced
1 cup frozen peas – thawed
1 cup frozen shelled edamame – thawed
For the dressing:
1 clove garlic, grated
¾ teaspoon freshly grated ginger
1 tablespoon smooth peanut butter
1 tablespoon honey
2 Tbsp apple cider vinegar
1-2 Tbsp low-sodium soy sauce
½ teaspoon Sriracha
1 tablespoon sesame oil (can sub with canola oil)
Toast cashews in dry skillet for 5 minutes over medium heat to lightly brown. Set aside.
Chop/ slice cabbage (and romaine lettuce if using), carrots, cilantro, tomatoes, and green onion. Toss together in a large bowl. Add thawed peas and edamame.
To make the dressing, put all the ingredients into a mason jar and shake. If you don’t have sesame oil on hand, I recommend subbing canola oil (olive oil gives it a different, read: not so welcomed, flavor).
Serving Size: 1 2/3 cup. Amount per Serving:
Total Fat 10g
Total Carbohydrate 25.5g
Dietary Fiber 10g
Est. Percent of Calories from:
Fat 15% | Carb 45% | Protein 13%
Soy Ginger Salmon Patties:
(2) 6-oz cans boneless, skinless, wild salmon [or 1 pound salmon filets, chopped in food processor]
1 egg, beaten
2 tablespoon low-sodium soy sauce
½ tablespoon freshly grated ginger
2 teaspoon Sriracha
2 large cloves garlic, minced
2 scallions (whites and light green parts only)- minced
2 tablespoon finely chopped cilantro
pinch cayenne pepper
Drain canned salmon and flake meat; if using fresh salmon filets, chop in food processor. Place in bowl.
Whisk egg. Add soy sauce, ginger, sriacha, garlic, scallions, cilantro, and cayenne pepper and whisk to combine with beaten egg.
Pour egg mixture over salmon. Using hands, I recommend spraying hands with cooking spray to minimize sticking, combine salmon with other ingredients. Form into 4 or 5 patties, depending on how big you make them.
Spray pan with cooking spray, coating entire bottom of pan and heat over medium heat. Add patties, likely in two batches to avoid overcrowding pan. Cook ~3 minutes each side, or until browned.
Serving Size: 1 patties. Amount per Serving:
Total Fat 1.5g
Total Carbohydrate 2g
Dietary Fiber <1g
Est. Percent of Calories from:
Fat 6% | Carbs 7% | Protein 71%