I can't take credit for this concept (that goes to Chad Luethje, chef at the famed Miraval Resort & Spa), but these salmon-based sausages are low-carb, low-fat, gluten-free, and filling. They're simply stunning on their own; the finely-diced texture and chili-cumin spices add a real sausage-like quality and flavor. Enjoy them sandwiched between wheat toast or like I did, with a side of Kumato wedges and a dollop of reduced-fat Greek yogurt. Read on to get the recipe.
4 ounces king salmon
1 egg white
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic, minced
2 tablespoons white onion, diced
1 tablespoon fresh herbs, such as basil, oregano, and parsley, chopped
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
- Preheat oven to 350 degrees F.
- Grind salmon or chop finely. Add all ingredients and form two 2-ounce patties.
- Preheat a sauté pan over high heat. Add patties to pan with just enough oil to lightly coat the bottom of the pan. Sauté for approximately one minute per side, or until golden brown.
- Transfer to oven and bake for approximately 4 minutes, or until cooked through.
Nutritional information per serving: Calories 95, Protein 13g, Total Fat 5g, Saturated Fat 0.5g, Carbohydrates 1.5g, Dietary Fiber 0.5g, Cholesterol 30mg, Sodium 200mg
- Breakfast/Brunch, Fish
- North American