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FEATURED RECIPE

Salmon and Veggie Patties

Yield: 4 servings / Serving Size: 1-1/2 inch patty

1/4 cup coarsely chopped green beans
1/4 cup coarsely chopped sweet potatoes
1/4 cup coarsely chopped zucchini
1/4 cup coarsely chopped yellow squash
1/2 cup spring water
1/2 pound wild salmon
1/4 cup orange juice
1 teaspoon grated Parmesan cheese
1 teaspoon plain yogurt

Combine the green beans, sweet potatoes, zucchini, yellow squash and water in a large skillet over medium heat. Bring to a boil, then add the salmon. Cover and steam for 5 minutes, or until the fish flakes easily when tested with a fork.

Cool to room temperature, then transfer to a food processor. Add the orange juice, Parmesan cheese and yogurt and blend well. Shape into patties and either serve right away or store in the refrigerator. Freeze any portions you won't use within 2 to 3 days.

“You probably saved my dog’s life. George had all sorts of strange undiagnosed health problems. I could not figure them out and the vet always gave vague answers. After I saw you on TV, I realized what was happening. Since Spot’s Stew, George has been a happy camper. Thank you."

– P. Richman, Sarasota, Fl