Salmon Quinoa Cakes

• Gluten free

• Seafood

  • 1 lb Salmon, fresh

• Produce

  • 1 Green onion
  • 1/4 cup Parsley, fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Dijon mustard
  • 2 tsp Lemon juice, fresh
  • 1/3 cup Mayonnaise

• Pasta & Grains

  • 1 1/2 cups Quinoa, cooked

• Baking & Spices

  • 1/2 tsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

Found on littlebroken.com

Description

Ingredients

• 1 lb. fresh salmon, skin removed or cooked leftover salmon*
• 1½ cups cooked quinoa, completely cooled
• 1 green onion, sliced
• ¼ cup chopped fresh parsley
• ⅓ cup mayonnaise
• 1 Tbsp. Dijon mustard
• 1 egg
• 2 tsp. fresh lemon juice
• ½ tsp. paprika
• olive oil
• salt and pepper

Directions

• Preheat the oven to 425F.
• Rub salmon with olive oil and lightly season with salt and pepper. Place on a foil lined baking sheet and roast in the preheated oven for 10 minutes. You want the salmon just slightly undercooked. Flake with a fork and cool enough to handle.
• In a medium bowl, combine the flaked salmon, quinoa, green onion, parsley, mayonnaise, Dijon, egg, lemon juice, and paprika. Season with salt and pepper as needed.
• Using your hands or an ice cream scoop, shape salmon mixture into 2-inch wide patties.
• Pour just enough olive oil into a medium non-stick skillet to cover the bottom. Preheat on medium heat. Fry the cakes for 4-5 minutes per side or just until golden brown. If they seem to be frying too quickly or slowly, adjust the heat.
• Transfer to a serving platter and repeat with the rest of the cakes. Serves 8 (2 cakes per person)