Wild Alaska Quinoa Salmon Cakes

These salmon cakes get a unique and healthy twist from quinoa and yogurt. Make for a brunch, party or a snack anytime.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Servings: 3-4
- Yield: 3 cakes per serving
Ingredients
Salmon Cakes
- 1 can (14.75 ounces) Alaska canned salmon
- 4 cups quinoa, prepared
- 8 eggs, beaten
- 1 cup panko bread crumbs
- 2 cups, mixed bell peppers, diced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
Dill Cream Sauce
- 1 tablespoon fresh dill, chopped
- 2 cups sour cream
- 2 tablespoons, lemon zest
- 3/4 cup canola or olive oil
Nutrition Facts
Calories | 811 |
Total Fat | 33g |
Saturated Fat | 6g |
Calories From Fat | 37% |
Cholesterol | 268mg |
Protein | 47g |
Carbohydrate | 79g |
Fiber | 5.5g |
Sodium | 1688mg |
Calcium | 518mg |
Omega-3 Fatty Acids | 2110mg |
Instructions
-
Step 1 Prepare cakes
Combine drained salmon, quinoa, eggs, panko, bell pepper, onion, salt and pepper. Form into patties (1/4 cup each). Cover and refrigerate 20 to 30 minutes, to firm.
-
Step 2 Make dill sauce
In a bowl, blend sour cream, dill and lemon zest.
-
Step 3 Cook cakes and serve
Lightly coat a nonstick pan with oil. Warm over medium heat, then add patties, several at a time, and cook until golden brown on both sides. Keep warm.
For each serving, place patties on a plate and drizzle with dill sauce.
Nutrition Facts
Calories | 811 |
Total Fat | 33g |
Saturated Fat | 6g |
Calories From Fat | 37% |
Cholesterol | 268mg |
Protein | 47g |
Carbohydrate | 79g |
Fiber | 5.5g |
Sodium | 1688mg |
Calcium | 518mg |
Omega-3 Fatty Acids | 2110mg |