Quinoa Salmon Cakes

By gmbeckett

Ingredients

• 1 6 1 6 6 oz boneless, skinless wild salmon fillet
• 1 1 1 tsp sea salt, divided
• 1/2 1/2 1/2 tsp fresh ground black pepper, divided
• 1/2 1/2 1/2 cup quinoa, rinsed
• 1 1 1/4 egg plus 1/4 cup egg whites
• 3 3 3 green onions, sliced, divided
• 2 2 2 tsp lemon zest
• olive oil cooking spray
• 3/4 3/4 3/4 cup reduced fat plain greek yogurt
• 1 1 1 tbsp chopped fresh dill
• 2 2 2 tsp fresh lemon juice
• 4 4 4 cups baby arugula

Details

Adapted from google.ca

Preparation

Step 1

Preheat oven to 350. To a small parchment-lined baking sheet, add salmon and sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Bake until salmon is opaque in center and flakes easily with a fork, about 20 minutes. Set aside to cool slightly, then flake into a large bowl. Set aside.

In a medium saucepan on medium, combine quinoa with 1 cup of water. Bring to a boil, cover and simmer until water is absorbed and quinoa is soft, about 15 minutes. Set aside to cool.

Add cooked quinoa to salmon bowl. To bowl, add egg, egg whites, half of onions, lemon zest, remaining 3/4 tsp salt and remaining 1/4 tsp pepper. Mix with a spatula to combine. (note: mixture will seem quite wet). Divide into 4 portions and drop onto a large parchment-lined baking sheet. Using your hands, pat down tops to shape into a patty. Mist tops lightly with cooking spray and bake until cakes are firm, about 15 minutes, turning over halfway through.

In a medium bowl, whisk together yogurt, dill, lemon juice and remaining half of onions. Divide arugula among 4 plates. Top each with 1 cake and yogurt sauce.