5 Ingredient Sweet & Sour Glazed Salmon Cakes with Baby Bok Choy

Servings: 2

Per Serving: 1 Lean, 3 Green, 3 Condiments

Total Time: 30 minutes

Prep Time: 10 minutes

Ingredients

• 14 oz. salmon fillets, skin removed

• 2 tsp cilantro, chopped

• 1 tsp grated ginger

• Cooking Spray

• 2 tsp sweet & sour sauce

• 3 baby bok choy

Directions

1. Chop a ¼ of the salmon (about 3 to 4 ounces) into small chunks and set side. Chop the rest until very fine, almost like a paste and then mix in the salmon chunks.

2. Mix in the chopped cilantro and grated ginger.

3. Divide into 4 small patties. Chill for 5 or 10 minutes if you have the time.

4. While the patties chill, slice the baby bok choy in half, lengthwise. Steam or boil for 3 to 5 minutes until tender.

5. Spray a large non-stick frying pan with cooking spray and place over medium-high heat.

6. Sauté the patties for 2 to 3 minutes on each side, or until nicely golden.

7. Spoon the sweet and sour sauce into the center of the skillet, add 2 to 3 tablespoons of water and turn off the heat. Swirl the patties around in the sauce and turn over to coat.

8. Per serving, 2 salmon cakes with 3 baby bok choy halves.

Nutrition Facts Per Serving: 250 calories, 10g fat, 4g carbohydrate, 32g protein