Moving On With Breakfast
Note: I couldn't help myself...I fixed the typos I found. Those of you who laughed at me may continue however....(a sauce of someone)
No more whining. Back to low fodmap land I go. I tend to have eggs for breakfast of late but sometimes I get tired of them. I'm not a yogurt person or an oatmeal person I'm afraid and although I did find some gluten free bread I like well enough, I don't think it's particularly healthy so hate to have it too often. This morning I had some leftovers from last night's dinner (Quinoa Salmon Spinach Patties) and I think this might work as an occasional break from eggs.
Quinoa Salmon Spinach Patties
2 cups of cooked quinoa (I like the tricolor---seem to have a bit more nutty flavor to it)
3/4 lb of salmon fillet (I used some we had from our Sitka Salmon shares, it was Keta (or Chum) salmon, so it's much drier/leaner than other salmons...I think it worked well for this.
Spinach (I used several handfuls)
2 eggs
Hot sauce (one with no garlic/onion---just chilis and vinegar)
Mayo/mustard
I quickly sauteed the spinach in a bit of olive oil until it was completely wilted. I let it cool a minute and then squeezed as much liquid out of it as I could and roughly chopped it up. I microwaved the salmon for about 2 minutes, let it cool, peeled off the skin, and then just broke it up with my hands. I stirred the spinach and salmon into the quinoa with a bit of salt and pepper. I mixed in two eggs and added several dashes of hot sauce, with a dollop of mayo and a tablespoon of mustard. I made them into patties (whatever size you want is fine) and dusted them with cornstarch (if gluten weren't an issue I would of course just use flour). I sauteed them in a non stick pan with a bit of olive oil until they were browned and crunchy, turned and finished the other side the same. We just served them with the last of the garden tomatoes. I think a squeeze of lemon juice or a sauce of some sort might be nice, but they really made for a nice and light dinner.
This morning when I got up I grabbed the last one from the refrigerator for breakfast and found it had stayed crunchy unlike one made with breadcrumbs would have. I had some of the leftover, uncooked mixture left, so at lunch I added a bit more hot sauce and cooked them up. I think the extra hot sauce helped but sitting overnight the mixture had gotten soggier so they didn't stick together as well. Next time I will cook them all up and save them cooked for leftovers. I think because it was the Keta salmon it had a milder taste which worked well, although I'm sure it would be great with other types of salmon. Of course fresh herbs would be nice in it too. All in all...tasty AND low-fodmap, gluten free, and high fiber!
I took some pictures last night as I was cooking but it turns out there was no memory card in the camera. Oh well. Happens. Here's today's version.