Gluten-free and delicious, these Quinoa Salmon Cakes make for an easy and healthy weeknight meal!
Course Main Course
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Creamy Dijon Sauce:
1/2cupwhole milk greek yogurt
1tspdried parsley(or 1 tbsp fresh)
1/2cupdried quinoa plus
2tbspghee, coconut oil, or olive oil, divided
2(6 oz.) cans of wild pink salmon
1/2cupthinly sliced green onion(green parts only)
1/2tsp-3/4 tsp fine sea salt
2large eggs, lightly beaten
In a small bowl, mix together all of the dressing ingredients, cover and place into fridge until ready to serve. Can be made a day ahead.
About an hour and a half before you want to make salmon cakes, cook quinoa according to package directions (omitting any salt), then spread out onto a cookie sheet to cool.
In a large bowl, add the salmon and flake with a fork. Add the cooled quinoa, seasonings, and green onions to the bowl and toss to combine. Add the eggs and mix to combine.
Shape into 10 patties. I took mounded 1/4 cup full amounts to portion mine out, then shaped them into patties.
Heat 1 tbsp of oil in a large skillet over medium heat. Add half of the patties to the skillet and let cook until golden brown on the bottom and cooked through, about 3 1/2 to 4 minutes. Flip the patties and continue cooking for another 3 1/2 to 4 minutes. Remove from pan and place onto paper towel-lined plate. Add the remaining tablespoon of oil to the skillet and repeat with the rest of the patties.
If using leftover quinoa, you would need 2 cups for this recipe. Troubleshooting: If mixture seems to dry, you can try adding an egg yolk or a tablespoon of mayo to it.