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.
Step 1
Prepare quinoa according to package directions. Let cool slightly.
Step 2
Mix together quinoa, salmon, mayonnaise, eggs, parsley (if using), and salt.
Step 3
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.
Step 4
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.
Tags