These turmeric zucchini salmon patties are the perfect quick and healthy dinner. These patties can be made in less than 20 minutes and are high in protein and healthy fats!
First off, head over to my friend Sarah’s blog today for a guest post where I talk about increasing your metabolic rate! She’s got two little twins, and somehow she manages a life of balance. She also creates some awesome killer workouts!
I’m coming off a weekend of lots of lounging. We didn’t know if we would get hit by Hurricane Matthew. Saturday we saw tons of rain and heavy winds, so we didn’t really leave the house. I actually had to run to Sam’s Club to get some essentials for a cooking class I’m hosting this week, but that was it.
As for the rest of the weekend? There was lots of cooking and baking going on here. I’m leaving town on Friday, so I’m stocking up on food for Ed to have while I’m gone.
Speaking of, I keep telling Ed how much I love salmon right now. I don’t know what caused it, but I’ve been buying a sickening amount of canned salmon lately. Perhaps because it’s already prepared, high in protein and healthy fats, and super easy to throw on a sandwich or over a salad. And it’s way cheaper than my beloved salmon fillets.
The wallet isn’t always feelin the salmon fillets, ya know?
Anyway, through buying so much canned salmon, I can only make so much “salmon salad.” I’ve also enjoyed eating it on bagels and english muffins, and mixing it in with quinoa and other grains. The usz. Most recently, though, I’ve figured out how to make dreams come true: I’ve used it to mold into mini burger patties! Yeah, I know.
So, this week, I’m hosting a cooking class at our clinic. I think we’re going to have more people in attendance than we planned for, which is great! But, it means I need to step my cooking game up and make sure I put out some good products. I’m thinking I’ll do one crock pot meal, and then some 30 minute meal options to show families that dinner doesn’t have to be extravagant. What would you do?
Maybe I could incorporate zoodling. It’s a great way to sneak in extra veggies, plus a much lower carb option than pasta. If you haven’t purchased one of these (affiliate link) yet, it will be the best $9.00 you’ve ever spent. It’s a great way to add in veggies, fiber and nutrients into your next meal!
And now, I buy extra zucchini at each grocery visit because I’m borderline obsessed. Sidenote: we went to Cosco last week to stock up for our housewarming, and now we have literally zero room in our freezer or fridge. Which is great, because we’re pretty well stocked on meat, breads, buns and all, but gosh the fridge overwhelms me right now!
You may realize that the turmeric makes these guys quite gold. Let’s chat about some of the health benefits of turmeric. It has been used in Indian foods for thousands of years. Because turmeric is made of curcumin, it has strong anti-inflammatory properties. It is also an antioxidant, which is great because it can help neutralize free radicals that we suffer from daily life activities. There is also research touting turmeric’s benefits in reducing blood sugar, improving cognitive function and improving blood pressure and cardiovascular function.
I don’t know about you, but to me, it’s worth sprinkling on to many dishes with health powers like that!
- 1 cup zucchini noodles (about 1 medium zucchini)
- Two 5 oz cans of salmon
- 2 eggs
- ½ tsp garlic salt
- ½ tsp Italian seasoning
- 1 tbsp lemon juice
- ¾ tsp turmeric powder
- Salt and pepper, to taste
- ¾ cup panko bread crumbs
- 2 tbsp olive oil
- Using a spiralizer, zoodle one zucchini.
- In a medium bowl, mix zucchini, salmon, eggs, spices and panko.
- Heat oil in skillet over medium high heat.
- Form salmon patties (I used ¼ cup measurement size) and cook for 3-5 minutes on each side, or until browned
What’s your favorite way to use canned salmon or tuna?
Have you hosted a cooking class before? Thoughts?