FunGuy Salmon Patties with Butter Sauteed Carrots and Spring Greens

Looking for the perfect spring time weekday lunch that can be made ahead of time and be put together on the spot? The search is over with a little FunGuy help! 

In this recipe seasonal baby carrots, crunchy snow peas, and FunGuy mushrooms are sautéed in butter and added to a bed of tender lamb’s lettuce and watercress.  We then top it off with a flavorful patty of minced salmon and sautéed mushroom to make certain that it will never be dry, only succulently delicious! 

Don’t want to be “that” person in the office lunch room when it comes to heating up your salmon? No worries, this is lunch is still delicious without any need to reheat! 

DIRECTIONS:

1. Brush off any debris from the whole FunGuy mushrooms with a damp cloth and pop out the stems. Mince the stems and slice the mushroom caps, setting them aside into separate piles. Rinse the lambs lettuce, watercress, snow peas, and carrots well under cool water. Transfer the lambs lettuce and watercress to a colander to drain off excess water. Trim the stems off of the snow peas, peel the carrots if desired, and peel the shallot before thinly slicing it. 
2. On a clean cutting board, lay out the salmon fillets and season both sides with a pinch of salt. Using a sharp knife, mince the salmon as well as possible and transfer to a clean bowl. 
3. Heat one tablespoon of the olive oil in a sauté pan over medium high heat. Toss in half of the shallot and cook 1-2 minutes, or until lightly browned. Add the minced mushroom stems to the pan and sauté until they have browned and crisped up. Transfer the cooked mushroom stems and the cooked shallot to the bowl with the salmon. 
4. Add the bread crumbs, egg yolk, lemon juice, and fresh parsley to the bowl with the salmon and mushroom stems. Mix well to fully incorporate the seasoning into the salmon. Using your hands, form 4 evenly sized balls with the salmon mixture before shaping them into ½ inch thick patties. Lay the patties on a clean cutting board and cover while preparing the FunGuy mushrooms, carrots, and snow peas. 
5. In the same sauté pan over medium heat, add in the rest of the olive oil and the butter. Once the butter has melted, add the rest of the shallots and cook 1 minute. Add the carrots and sauté them in the butter and oil 5-6 minutes. Add the mushrooms and snow peas to the pan and cook another 3-4 minutes, or until the carrots and peas are tender and the mushrooms are lightly browned. Transfer everything to a bowl and cover. 
6. Reduce the temperature for the pan to medium and add the salmon patties to the pan to cook 4-5 minutes on each side, or until the internal temperature reaches 145F. 
7. In a bowl, whisk the Greek yogurt, parsley, and lemon juice together. Taste and add salt and black pepper as necessary.
8. Mix the lambs lettuce and watercress together before dividing it into 4 equal portions. Add mushrooms, carrots, and snow peas to each plat and top with the salmon patties. Drizzle the yogurt dressing on top before serving. 

Have a Fun meal!