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Southwest Salmon Quinoa Cakes over Mixed Greens

Southwest Salmon Quinoa Cakes over Mixed Greens

This Southwest-accented recipe combines two high-protein superfoods — salmon and quinoa — in one delicious dish.

And most everything else in the recipe is notably healthy, too: bell peppers, olives, cumin, salsa, salad greens, and extra-virgin olive oil.

It’d make a great lunch for a group, or a delicious family dinner.

Southwest Salmon Quinoa Cakes over Mixed Greens
Recipe by Ryan and Sara Hall, courtesy of the Alaska Seafood Marketing Institute.
Prep time 35 minutes; Cook time 10 minutes
Serves 4 to 6


  • 2 cans (7.5 oz. each) traditional-style wild Alaskan sockeye salmon or 2 cans or pouches (6 oz each) skinless, boneless salmon, drained and chunked
  • 2 cups prepared quinoa (red or white)
  • 1 cup fresh breadcrumbs*
  • 1 cup diced onion
  • 1/2 cup diced green bell pepper
  • 1/4 cup sliced black olives (optional)
  • 1 teaspoon ground cumin
  • 3 large eggs
  • Salt and pepper, as desired
  • 1 cup regular or low-fat sour cream
  • 1 cup salsa
  • 1 bag (8 to 10 oz.) mixed salad greens
  • Prepared vinaigrette, as needed
  • Organic extra-virgin olive oil, as needed

*If you’d rather avoid wheat and gluten, Watusee Chickpea Crumbs, Gillian's Foods Gluten Free Italian Bread Crumbs and Ian's Gluten-Free Panko Breadcrumbs are available at many online stores. 


  1. In a large bowl, combine drained salmon, quinoa, breadcrumbs, onion, green pepper, olives and cumin. In a separate bowl, whisk eggs; season with salt and pepper, as desired.
  2. Pour eggs over salmon. Mix well, then form into small patties, about 1/4 cup each. Transfer to a spray-coated plate; cover and refrigerate 20 minutes. Mix together sour cream and salsa; cover and refrigerate.
  3. In a large bowl, toss mixed greens with a small amount of vinaigrette, to coat greens. Divide and arrange salads on 4 to 6 plates.
  4. Lightly coat a large nonstick skillet (about 2 tablespoons oil). Heat to medium and gently add salmon patties (cooking in batches, if necessary). Cook until lightly browned on both sides. Place salmon cakes on top of greens; spoon on sauce, as desired.

Nutrients per serving (at 6 servings): 423 calories, 19g total fat, 6g saturated fat, 40% calories from fat, 179mg cholesterol, 27g protein, 37g carbohydrate, 5g fiber, 766mg sodium, 258mg calcium, 591 IU Vitamin D and 1230mg omega-3 fatty acids.


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