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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.
Yield: Serves 4-6
Total Time: 45 min
Prep: 35 min
Cook: 10 min
Additional:
Ingredients
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
Preparation
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.
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