• 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