Bursting with flavor, these filling Quinoa Salmon Cakes are made with hearty Tri-Color Quinoa which adds a delicious nutty flavor to complement the creamy mayonnaise, aromatic parsley, and rich salmon. Include this appetizing and light meal in your seafood recipe repertoire prepared in just 20 minutes.
Prepare quinoa according to package directions. Let cool slightly.
Mix together quinoa, salmon, mayonnaise, eggs, parsley (if using), and salt.
Heat 1/4 cup oil in large nonstick skillet set over medium heat. Working in 3 batches, using 1/3-cup measure, scoop salmon mixture into skillet, pressing lightly to form 1/2-inch thick salmon cakes. Cook for 2 to 3 minutes per side or until golden brown, adding remaining oil as needed.
Serve salmon cakes with mango salsa.
As variations, spice quinoa salmon cakes with 1 tbsp jerk, Cajun or taco seasoning blend.
To make homemade mango salsa, combine 1 cup diced mango, 1/4 cup diced red bell peppers, 1/4 cup diced red onion, 1/4 cup lime juice and 1/2 tsp salt.
Use a 3-inch cookie cutter as a mold to make perfect rounds.