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
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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.
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Step 2 Make dill sauce
In a bowl, blend sour cream, dill and lemon zest.
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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 |
