Ingredients

• 1 can (14.5 ounces) wild Alaskan salmon
• 1 1/2 scallions, chopped (divided)
• 1/4 cup whole-wheat breadcrumbs
• 1/2 teaspoon curry powder
• 1 teaspoon olive oil
• 2 tablespoons low-sodium soy sauce
• 1/8 teaspoon ground ginger
• 4 cups cooked brown rice
• 2 teaspoons olive oil
• 1 teaspoon chopped garlic
• 1 bag (12 ounces) prewashed baby spinach

Instructions

1. Drain fish; put in a bowl. Stir in 1 of the scallions, breadcrumbs and curry. Form 4 patties. Heat oil in a medium pan over medium heat. Cook patties until light brown, about 4 minutes; flip; cook 3 minutes more. Serve over rice. Dipping sauce: Mix soy sauce, ginger and remaining 1/2 scallion.
2. Spinach: Heat oil in a large pan over medium heat. Sauté garlic until just browned, about 1 minute. Add spinach; cook until wilted, about 4 minutes.
3. Heat oil in a large pan over medium heat. Sauté garlic until just browned, about 1 minute. Add spinach; cook until wilted, about 4 minutes.