Salmon Quinoa Cakes

Salmon Quinoa Cakes
4.3 from 4 ratings
Recipe Courtesy of Alaska SeafoodTake the opportunity to skip burger buns whenever possible; they are just empty calories. Fortunately, these delicate salmon quinoa cakes are flavorful, creamy, and crunchy enough that you won’t miss the bread. The fresh dill and lemon zest are natural accompaniments to salmon.
  • 1 can (14.75-ounce) salmon, such as alaska canned salmon
  • 4 cup quinoa, prepared
  • 8 eggs, beaten
  • 1 cup panko bread crumbs
  • 2 cup mixed bell peppers, diced
  • 1 cup red onion, diced
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 2 cup prepared cream sauce
  • 1 tablespoon fresh dill, chopped
  • 2 tablespoon lemon zest
  • 3/4 cup canola oil
  • 12 dill sprigs
  1. Combine salmon, quinoa, eggs, panko, bell peppers, onion, salt and pepper. Form into 2-ounce patties.
  2. Hold covered under refrigeration.
  3. Combine cream sauce, dill, and lemon zest. Hold covered under refrigeration.
  4. For one serving, heat 1 Tbsp. oil in a skillet and cook three quinoa patties until golden brown. Flip over and finish cooking.
  5. Place three patties on a plate and drizzle with 2 Tbsp. lemon dill sauce and garnish with dill sprigs.