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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

Calories 108
Fat 2.5g
Saturated Fat 0.3g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 47mg
Sodium 382mg
Potassium 60mg
Carbohydrate 5.9g
Fiber 0.7g
Sugar 0.6g
Protein 15g

Modified from www.skinnytaste.com


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