Quinoa Salmon Cakes
These Quinoa Salmon Cakes make a lovely light dinner any night of the week or shape them into mini patties for a crowd-pleasing appetizer.
(4 votes, average: 3.50 out of 5)
Ingredients
- 1 bag Success® Tri-Color Quinoa
- 12 oz salmon fillets, cooked and flaked
- 1/4 cup mayonnaise
- 2 eggs
- 2 tbsp fresh parsley, finely chopped (optional)
- 1/2 tsp salt
- 1/3 cup canola oil, divided
- 1 1/2 cups mango salsa
Instructions
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.
Recipe Tips
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.
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