Salmon Croquettes with Wilted Greens and Spiced Lentils

For Salmon Croquettes:
1 can boneless skinless pink salmon
1 egg
2 green onions, chopped
2 tablespoons breadcrumbs
2 tablespoons yellow curry powder
4 tablespoons olive oil 
Other spices to taste:
Salt
Black pepper
Garlic powder
Heat olive oil over medium heat in shallow skillet. Mix salmon, green onion, breadcrumbs, egg and all spices together. Form into thin patties smaller than your palm. Once oil starts to smoke, lay patties in oil and cook for 3-4 minutes, or until you can see the bottom side is set. Flip patties, and squeeze a little fresh lemon juice on top of each one. Let cook for 2-3 minutes, and transfer to paper towel-covered plate to drain. Serve immediately.

For Wilted Greens:
2 cups shredded kale, brussels sprouts, green or red cabbage
1 1/2 tablespoons olive or coconut oil
Spices to taste:
garlic powder
Salt 
Black pepper

Over medium heat, spoon oil into skillet. Once oil begins to smoke, add greens and quickly stir. Keep greens moving while adding spices to taste. Cook 3-4 minutes; greens should be wilted, yet still retain a bright color.

For Spiced Lentils:
1 cup brown lentils
1/4 cup olive oil
1/4 cup apple cider vinegar (could use red wine vinegar as a sub)
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon garlic powder
Salt to taste

Cook lentils according to package directions. Drain and let cool for 2-3 minutes. Add oil, vinegar, spices and stir. Lentils should have a pungent, vinegar taste, but not overly so. Adjust spices as needed to balance.