Salmon, Tofu and Broccoli Patties
2 servings (2 patties each)
This is a light and easy dish for people who want to eat salmon, broccoli and tofu on principle but may not like cooking these items. The patties are actually baked in muffin pans, using pureed raw salmon, combined with silken tofu. French cuisine has a long history of pureeing raw salmon and using it in a variety of steamed and baked mousses and quiches. This dish substitutes tofu for the traditional eggs and cream and adds finely chopped broccoli.
Start to finish: 20 minutes
6 ounces salmon fillet
1/2 cup organic silken tofu
1 teaspoon grated ginger root
1 teaspoon salt-free herb blend
1 teaspoon Dijon mustard
1 cup broccoli, cooked and finely chopped
Preheat the oven to 350 degrees.
Chop the cooked broccoli finely in the food processor. Remove and set aside. Cut the raw salmon into chunks and put it in the food processor with the tofu and seasonings. Puree until smooth. Fold the chopped broccoli into the salmon mixture and divide between four lightly oiled muffin pan sections. Cover the muffin pan with tinfoil, pressing it down around the edges of the pan. Put in the middle rack of the oven and bake at 350 for 12 minutes. Remove the pan and let the patties sit for a few minutes. Tip the pan over carefully, or guide the patties out with a knife. There will be a little liquid depending on the type of tofu used, but the patties should hold together.
Serve as a lunch or brunch dish with a side salad, or add a crisp stir fry of mushrooms and green vegetables to make it a dinner. These patties hold very well in the fridge for a few days and can be re-heated in the microwave at work. They also freeze very well, so if you like them, multiply the recipe by three, using about a pound of salmon and a full head of broccoli, and make a muffin pan full.
6 g total fat (1 g sat)
44 mg cholesterol
28 g carbohydrate
23 g protein
5 g fiber
246 mg sodium
-Recipe reprinted with permission of DrWeil.com.