Fish

Emeals Salmon-Spinach Mushroom "Burgers" w/ Wild Rice and Cucumber Salad is for Dinner.

Emeals Salmon-Spinach Mushroom "Burgers" w/ Wild Rice and Cucumber Salad takes 30 minutes to prepare.

Emeals Salmon-Spinach Mushroom "Burgers" w/ Wild Rice and Cucumber Salad takes 25 minutes to cook.

Emeals Salmon-Spinach Mushroom "Burgers" w/ Wild Rice and Cucumber Salad makes 6 servings.

The ingredients for Emeals Salmon-Spinach Mushroom "Burgers" w/ Wild Rice and Cucumber Salad are:

6 large portobello mushroom caps, stems

removed

3 (5- or 6-oz) cans boneless, skinless wild-
caught Alaskan salmon, well drained

2 large eggs, beaten

2 Tbsp panko breadcrumbs

1 Tbsp chopped fresh thyme (or 1 tsp dried),

plus more for garnish (optional)

1 tsp grated lemon rind

1 Tbsp lemon juice

1 tsp garlic salt

1⁄2 tsp pepper

2 (10-oz) pkg frozen chopped spinach, thawed

and well drained

Lemon wedges (optional)

---------------------------------------------------------------------------------

1 box long grain and wild rice

2 cucumbers, thinly sliced

1⁄2 tsp salt

1⁄2 cup finely chopped green onions

1 Tbsp white vinegar

1⁄4 cup sour cream

Here is how you make Emeals Salmon-Spinach Mushroom "Burgers" w/ Wild Rice and Cucumber Salad:

Preheat oven to 350?F. Scrape gills frommushrooms using a small spoon; placemushroom caps on a sprayed baking sheet .Gently flake salmon into chunks. Pat dry withpaper towels. Whisk together eggs and next 6ingredients in a medium bowl. Stir in spinach.Fold in salmon. Spoon salmon mixture intomushroom caps. Coat edges of mushroomswith cooking spray. Bake 20 to 25 minutes oruntil mushrooms are tender. Sprinkle with saltto taste; serve with lemon wedges, and garnishwith fresh thyme, if desired. Note: For best results, squeeze spinachbetween several layers of paper towels toremove as much moisture as possible.--------------------------------------------------------------------------------- Prepare rice according to package directions.Place cucumbers in glass bowl. Sprinkle withsalt. Let stand 15 minutes. Drain liquid. Stir inonions, vinegar and pepper to taste. Just beforeserving, stir in sour cream.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user GEORGIAFRECKLES.

The nutritional information for Emeals Salmon-Spinach Mushroom "Burgers" w/ Wild Rice and Cucumber Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 343.0

• Total Fat: 11.4 g
• Cholesterol: 128.4 mg
• Sodium: 796.1 mg
• Total Carbs: 34.4 g
• Dietary Fiber: 5.4 g
• Protein: 27.9 g