POP Nutrition | Fresh Seafood Cakes with Tortilla Triangles and Spinach Salad

Hi guys,

Happy Hump day!!! I am in the mood for seafood cakes and just cannot get that out of my mind. So here your POP Nutrition recipe for today – Fresh Seafood Cakes:

Ingredients:

8 oz salmon
8 oz seafood blend (shrimp & calamari)
1 egg
1 tbsp Shriracha
1 Ezekiel muffin
1 tsp red pepper flakes
1 tbsp honey dijon mustard or mustard seeds
juice of 1 lemon
bunch of celantro
1 green onion

Homemade Quick Low-fat & Low-Sodium Chips Ingredients:

Ezikiel tortillas
coriander
pepper
cumin
marjoram
paprika
lemon peel dried
dried garlic granules
dried onion granules

Spinach Salad Ingredients:

4 cups baby spinach
2 tomatoes
2 cucumbers
1 red onion
olive oil and balsamic vinegar to taste
1 ripe avocado

Seafood Cakes Cooking Steps:

Take salmon fillet and broil them in a preheated oven (350 F) for 15 min or less depending on the thickness. It is ok if it is still pink since we will be pan searing them later.
In a separate pot bring water to a boil and cool seafood blend. It will be ready when shrimp turns pink, Take out right away and drain liquid so it does not over cook.
When fish and seafood is ready cool a bit and place it in a blender.
Add the rest of the seafood cake ingredients (see list above): egg, muffin, onion, cilantro, and blend until smooth and even consistency.
Heat up a skillet and spray with olive oil or use ghee.
Using a spoon scoop a handful of seafood mixture, shape burger size patties with your hand and cook for 5 min or until light golden grown, then flip the patties over.

Homemade Quick Low-fat & Low-Sodium Chips Ingredients:

Cut Ezekiel tortillas into triangles using pizza cutter or knife.
Preheat the oven to 300F.
Line a cookie sheet with foil and arrange the tortilla triangles so that they do not cover each other.
In a bowl mix all the chips spices together and sprinkle over the tortilla triangles.
Bake for 7 min or until tortilla triangles are crispy at ships.