Southwest Salmon Quinoa Cakes over Mixed Greens

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.