Directions for: Quinoa Salmon Cakes with Citrus Salsa
Ingredients
cup cooked quinoa
3 Tbsp grated cheddar cheese
1 egg, lightly beaten
2 Tbsp minced onion or shallot
2 3 oz salmon fillets OR 1 6-ounce can flaked salmon
cup Panko breadcrumbs
cup chopped grapefruit with juices
avocado, chopped
cup mixed spring greens
salt and pepper
Directions
1. If using fresh salmon, preheat the broiler to high. Broil salmon with a little olive oil and salt until cooked, about 7 minutes. Cool and finely flake the salmon with a fork, set aside. If using a can of salmon, simply drain.
2. In a mixing bowl, combine the quinoa, cheese, egg, salmon and cup panko breadcrumbs. Mix with a fork to just combine. The mixture should be moist and stick together when squeezed.
3. Using slightly wet hands, divide the mixture into 4 even. Shape into patties and coat lightly in remaining panko breadcrumbs, and season with salt and pepper. Refrigerate or freeze patties for 15 minutes.
4. Heat extra virgin olive oil in a skillet over medium-high heat. Add the patties and sear for 5 minutes per side until browned. Flip and continue to sear until golden brown and heated through, 5 minutes more.
5. Meanwhile, in a small bowl toss together grapefruit and avocado; sprinkle lightly with salt and pepper.
6. Serve 2 salmon quinoa cakes on a bed of spring greens with grapefruit salsa.
7. Note: To freeze cakes. Assemble the cakes; freeze for 15 minutes until firm. Wrap in tin foil and freeze for up to 2 months. To cook, preheat the oven to 350F and bake for 35 minutes or until golden and heated through.
See more: Fish, Rice/Grain, Healthy, Vegetables, Spring, Summer, Eggs/Dairy, Cheese