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  1. Southwest Salmon Quinoa Cakes over Mixed Greens
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. Most everything else in the recipe is notably healthy, too: bell peppers, olives, cumin, salsa, salad greens and extra-virgin olive oil. It makes a great lunch for a group or a delicious family dinner. Recipe by Ryan and Sara Hall, courtesy of the Alaska Seafood Marketing Institute.

Southwest Salmon Quinoa Cakes over Mixed Greens

Prep Time: 35 minutes | Cook Time: 10 minutes | Total Time: 45 minutes
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Ingredients

  • 2 cans wild Vital Choice Alaskan sockeye salmon (6 to 7.5 ounces each), drained and chunked
  • Vital Choice organic extra-virgin olive oil, as needed
  • 2 cups prepared quinoa (red or white)
  • 1 cup fresh breadcrumbs (wheat and gluten free options include Watusee Chickpea Crumbs, Gillian's Foods Gluten Free Italian Bread Crumbs and Ian's Gluten-Free Panko 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 mixed salad greens (8 to 10 ounces)
  • Prepared vinaigrette, as needed

Instructions

  1. combine drained salmon, quinoa, breadcrumbs, onion, green pepper, olives and cumin in a large bowl. 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 for 20 minutes. Mix together sour cream and salsa; cover and refrigerate.
  3. Toss mixed greens with a small amount of vinaigrette in a large bowl, enough to coat greens. Divide and arrange salad on 4 to 6 plates.
  4. Lightly coat a large nonstick skillet (about 2 tablespoons oil). Heat to medium heat and gently add salmon patties; cook in batches, if necessary. Cook until lightly browned on both sides. Place salmon cakes on top of greens; spoon sauce over, as desired.
Serves: Serves 4-6