Salmon Quinoa Cakes
Flavorful salmon and quinoa patties that bake up golden and tender for an easy weeknight meal.
Equipment
- Baking Sheet
- Mixing Bowl
- Fork or potato masher
- Measuring Spoons
- Spatula
- Oven
Ingredients
- 1 tablespoon olive oil
- 1 pound salmon fillets, skin removed fresh
- 1 1/2 cups quinoa, cooked
- 2 green onions sliced
- 1/4 cup dill, fresh chopped
- 1/4 cup Greek yogurt
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 425°F (220°C). Rub the salmon with 1 tablespoon olive oil and place on a baking sheet.
- Bake the salmon for about 10 minutes, until just undercooked in the center; remove and let cool slightly.
- Flake the cooled salmon into large pieces and transfer to a mixing bowl, including any juices on the tray.
- Add the cooked quinoa, sliced green onions, chopped dill, Greek yogurt, egg, lemon juice, Dijon mustard, kosher salt, and black pepper to the bowl.
- Mash and mix everything together with a fork or potato masher until the mixture holds together but still has texture.
- Form the mixture into 10 even patties and place them on the baking sheet lined with parchment or lightly oiled.
- Reduce the oven temperature to 350°F (175°C) and bake the patties for 8 to 10 minutes, until cooked through and lightly golden.
Notes
- Use cooked quinoa cooled to room temperature for best binding.
- Gently press patties to help them hold together.
- Check patties at 8 minutes to avoid overbaking.