Salmon Patties with Poached Egg and Beet Greens

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Main Courses | Mar, 04 2019

Salmon Patties with Poached Egg and Beet Greens

Tired of your original bake salmon filets? These Salmon patties are nutrient dense and full of flavor. Wild caught salmon is a great source of omega 3 fatty acids and protein. Beet greens are loaded with antioxidants, chlorophyll, vitamin A, calcium, and other essential nutrients. (So don’t throw them away! They are also great for juicing)  Bon Appétit!

Makes 4 small salmon patties

Ingredients:

.5 lb wild caught salmon 

1/8 garbanzo bean flour

1/8 cup arrowroot powder

1 small egg

1/2 Lemon juiced

1 poblano pepper, minced

1/4 cup green onions

2 tbsp fresh parsley 

1 tsp garlic powder

Salt and pepper

 

Directions:

Season the filet with salt and pepper. Broil the filet for 12 minutes.

Mix the cooked filet and the rest of the ingredients in a bowl. Form 4 patties. Heat 2 tbsp ghee, coconut oil, or oil of choice on the stovetop medium-high heat and cook the patties for 4 minutes each side.

For the beet greens chop 2 cups and sauté for 5 minutes with 1 tsp coconut oil. Squeeze lemon juice and sprinkle some Himalayan salt.

Top the salmon patties with a poached egg. (optional)

 

Dr. Veronique Desaulniers (“Dr. V”) is the founder of Breast Cancer Conqueror.com and The 7 Essentials System®. This step-by-step guide empowers you with knowledge so you Never Have to Fear Breast Cancer Again! To watch a FREE webinar about the 7 steps for beating breast cancer naturally, Click Here.

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