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Wild Alaska Quinoa Salmon Cakes

Wild Alaska Quinoa Cakes 1
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

  •  
    Alaska Canned Salmon 1 can (14.75 oz.) 
    Quinoa, prepared 4 cups 
    Eggs, beaten 8 each 
    Panko Bread Crumbs 1 cup 
    Mixed Bell Peppers, small dice 2 cups 
    Red Onion, small dice 1 cup 
    Kosher Salt 1 tsp. 
    Pepper, fresh ground 1 tsp. 
    Prepared Cream Sauce 2 cups 
    Dill, fresh, chopped 1 Tbsp. 
    Lemon Zest 2 Tbsp. 
    Canola or Olive Oil .75 cup 
    Dill sprigs 12 each 
     

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

  1. 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.

  2. Step 2 Make dill sauce

    In a bowl, blend sour cream, dill and lemon zest.

  3. 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