Brown Rice And Salmon Patties Recipes

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BROWN RICE AND SALMON PATTIES



Brown Rice and Salmon Patties image

Provided by Victoria Baker

Number Of Ingredients 15

1/2 cup medium grain brown rice
2 1/2 tablespoons olive oil
3 spring onions (trimmed, finely chopped)
2 garlic cloves (crushed)
415 g can red salmon (drained, skin and)
bones removed (flaked 2 tablespoons finely chopped fresh coriander leaves)
1/2 cup low-fat grated cheddar
125 g green beans (thinly sliced)
2 tablespoons wholemeal plain flour
1 egg (lightly beaten)
1 tablespoon kecap manis
2 carrots (cut into sticks)
2 celery stalks (cut into sticks)
250 g cherry tomatoes
100 g trimmed snow peas (to serve Dipping sauce : yoghurt + sweet chilli sauce)

Steps:

  • Cook rice following packet directions. Drain. Transfer to a large heatproof bowl.
  • Heat 2 teaspoons oil in a small non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 minutes or until onion has softened.
  • Transfer onion mixture to rice. Cool completely.
  • Add salmon, coriander, cheese, beans, flour, egg and kecap manis.
  • Season with pepper. Mix well.
  • Using 2 level tablespoons of mixture at a time, shape into patties. Place on a large baking tray lined with baking paper. Refrigerate for 30 minutes or until firm.
  • Make Dipping sauce: Combine yoghurt and sauce in a small bowl. Cover. Refrigerate.
  • Heat remaining oil in a large non-stick frying pan over medium heat. Cook patties, in batches, for 2 minutes each side or until golden.
  • Serve patties with vegetables and dipping sauce.

SALMON AND BROWN RICE BURGERS



Salmon And Brown Rice Burgers image

The key to a better burger: it needs more than just meat. These patties start off with salmon, but cooked brown rice really kicks them off into a substantial burger with complex flavor. A bit of juicy tomato and a smear of mayo or avocado and you've got a gourmet sandwich on your hands.

Time 20m

Yield 4

Number Of Ingredients 11

1 can (14.5 ounce size) pink salmon
non-stick cooking spray
1/3 cup finely chopped onion
1 cup cooked brown rice
1/4 cup dry bread crumbs
1 teaspoon dried basil
1 large egg, well beaten
1 teaspoon lemon juice
1/8 teaspoon ground black pepper
1 pinch cayenne pepper
1 tablespoon canola oil

Steps:

  • Pick through the canned salmon and remove any skin and bones. Drain the salmon well and place in a mixing bowl. Coat a nonstick skillet with cooking spray and heat over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the onion to the salmon. Add the cooked rice, breadcrumbs, basil, egg, lemon juice, black pepper, and cayenne to the salmon. With a fork, gently mix the ingredients until just incorporated. Form the salmon mixture into 3-inch burgers, each about 3/4-inch thick. Place on a plate. If desired, cover with plastic wrap and refrigerate for 3-4 hours. Heat half the oil in a non-stick skillet over medium-high heat. Add the burgers and cook for 4 minutes or until browned. Add the remaining oil to the pan and flip the burgers over and continue cooking for 3-4 more minutes or until browned and heated through. Serve hot.

GINGER SALMON WITH BROWN RICE



Ginger Salmon with Brown Rice image

Oh what fun it is to prepare a heavenly salmon with only five ingredients. My dressing serves as a glaze and a flavor-booster for the rice. -Naylet LaRochelle, Miami, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 salmon fillets (6 ounces each)
5 tablespoons reduced-fat sesame ginger salad dressing, divided
RICE:
1/3 cup shredded carrot
4 green onions, chopped, divided
1-1/2 cups instant brown rice
1-1/2 cups water
1/3 cup reduced-fat sesame ginger salad dressing

Steps:

  • Preheat oven to 400°. Place fillets on a foil-lined baking sheet; brush with 3 tablespoons salad dressing. Bake, uncovered, 10-12 minutes or until fish just begins to flake easily with a fork. Brush with remaining salad dressing., Meanwhile, place a large saucepan coated with cooking spray over medium heat. Add carrot and half of the green onion; cook and stir 2-3 minutes or until crisp-tender. Add rice and water; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Remove from heat; stir in salad dressing. Let stand, covered, 5 minutes or until liquid is absorbed and rice is tender. Fluff with a fork; serve with salmon. Sprinkle with remaining green onions.

Nutrition Facts : Calories 446 calories, Fat 19g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 605mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

SO EASY SALMON PATTIES



So Easy Salmon Patties image

This recipe is so simple and takes hardly any time at all. An easy go to dish that is nice when served with salad, quinoa, rice, or any veggies. If you need a quick and yummy salmon dinner/lunch, try this out. It would be nice served in a pita pocket with lettuce, tomato, etc as well. If you use plain bread crumbs, mix in a handful of fresh chopped parsley.

Provided by Oliver Fischers Mo

Categories     < 15 Mins

Time 15m

Yield 4 patties, 2-4 serving(s)

Number Of Ingredients 9

12 ounces skinless boneless salmon (sold in 6 oz cans or packets)
1/2 medium onion, chopped
1/2 cup breadcrumbs, seasoned or 1/2 cup breadcrumbs, plain
1/4 cup chopped parsley (optional)
2 eggs, beaten
2 tablespoons unsalted butter
3 tablespoons olive oil
salt
pepper

Steps:

  • Saute onions in 1 TBS olive oil until cooked through but not brown.
  • Drain liquid from the salmon.
  • Combine salmon, sauteed onion, breadcrumbs (parsley if you use plain breadcrumbs), eggs, salt, and pepper.
  • Form mixture into patties.
  • Melt butter and oil in a pan.
  • Brown salmon patties on both sides (about 4-5 minutes per side).
  • Place cooked patties on a paper towl to absorb excess oil.

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