Salmon Quinoa Cakes
1/4 cup dry quinoa, cooked with 1/2 cup water
16oz pink salmon, skinless and boneless canned (or fresh)
1 tsp olive oil
1/3 cup shallots, diced
1 cup kale, chopped
Dash of sea salt
Dash of black pepper
2 Tbsp Dijon mustard
1/2 tsp Old Bay seasoning
1 large egg, beaten
Cook the quinoa as directed on package. Heat a large nonstick skillet over medium heat, add the oil and sauté the shallots and kale. Season with salt and pepper and cook over medium heat until wilted and tender, about 4 to 5 minutes. Add to a large bowl.
Drain the canned salmon, finely chop, and transfer to the bowl. Add the quinoa, Dijon mustard, Old Bay and egg. Mix to combine, then form into 8 patties.
Lightly heat a nonstick grill pan or skillet over medium heat. When hot, spray with oil and add the salmon patties. Cook for 4 to 5 minutes or until lightly browned on the bottom, then gently turn and cook an additional 4 to 5 minutes, or until cooked through.
Optional: top with a low sugar cocktail sauce (low sugar ketchup, horseradish, & lemon juice) or low fat cream sauce made of plain Greek yogurt, lemon juice, fresh dill, and salt.
Makes 8 servings
Serving Size: 1/8 recipe
Saturated Fat 0.3g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Modified from www.skinnytaste.com