_salmon

Salmon Quinoa Cakes with Caper Dill Sauce

Recipe submitted by Melissa Solin

 
 

Ingredients

2 cups cooked salmon

2 eggs

1 cup cooked Alter Eco quinoa

3 scallions chopped

1/4 cup parsley chopped

2 Tbsp mustard

3/4 cup mayonnaise (divided)

1/4 teaspoon salt

zest and juice of 1 lemon (divided)

olive oil for frying

1/2 cup Greek yogurt

1/4 cup capers

2 Tablespoons caper juice

2 teaspoons dried dill

freshly ground pepper

METHOD

In a large bowl, flake the salmon with a fork. Mix together the salmon, eggs, quinoa, scallions, parsley, mustard, 1/4 cup mayonnaise, salt, and half of lemon juice.

Form into patties, using about 1/3 cup of mixture per patty (makes about 8). Heat olive oil in skillet and panfry patties until golden brown on both sides

While salmon quinoa cakes are frying, make the sauce: Mix together remaining mayonnaise, remaining lemon juice and lemon zest, Greek yogurt, capers, caper juice, dill, and freshly ground pepper to taste.

Serve salmon quinoa cakes hot with sauce pooled over

 
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