Gluten-free and delicious, these Quinoa Salmon Cakes make for an easy and healthy weeknight meal!
Course Main Course
Cuisine American
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Servings 4servings
Calories 268kcal
Author Tempie
Ingredients
Creamy Dijon Sauce:
1/2cupwhole milk greek yogurt
1tbspdijon mustard
1/8tspcayenne powder
1/2tspdried dill
1/4tsponion powder
1tspdried parsley(or 1 tbsp fresh)
Salmon Cakes:
1/2cupdried quinoa plus
water
2tbspghee, coconut oil, or olive oil, divided
2(6 oz.) cans of wild pink salmon
1/2cupthinly sliced green onion(green parts only)
1tspdried dill
1/2tsponion powder
1/2tspgranulated garlic
1/4tspcayenne powder
1/2tsp-3/4 tsp fine sea salt
2large eggs, lightly beaten
Instructions
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.
Notes
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.