Pescatarian Salmon Pattie with Kale and Quinoa Salad

Pescatarian Salmon Patty with Kale & Quinoa Salad

Combine 2 packages of pink salmon (2.5oz ea) in a bowl and use fork to break up. Add lemon juice from 1 wedge, old bay seasoning or another of your choice, a dash of paprika, salt, pepper, dill weed, and parsley. (Or anything you prefer). Add either a vegan ‘egg’ or a splash of egg whites (equal to 3 egg whites), and add in 1/3 cup of quick oats. Stir well and form into patties. Cook with EVOO spray like PAM, cooking 4 mins on one side, 3 on the next.
Saute curly kale in veggie broth with garlic, onions and seasoning salt until wilted.
Cook sprouted organic quinoa according to directions using veggie broth and seasoning salt.
Combine for salad and set aside.
I love this combo for a morning snack to give me energy. Plus I read that people who eat greens before noon eat less throughout the remainder of the day because they got more vitamins and minerals early on.