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Salmon Quinoa Cakes

Gluten Free Salmon Quinoa Cakes Recipe

               
Salmon Quinoa Cakes
Low carb and heart-healthy Salmon Quinoa Cakes combine fresh herbs, yogurt, quinoa, and flaked salmon for a nourishing appetizer option. Chopped scallions add a pleasant bite in this hearty seafood recipe.
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Ingredients
Recipe yields 8 servings
HEC / Bariatric
1 lb fresh salmon, skin removed
1 tsp olive oil
1/4 tsp salt
Black pepper to taste
1 1/2 cups cooked quinoa, cooled
2 scallions, chopped
1/4 cup chopped fresh dill plus dill sprigs, for garnish
1/4 cup plain yogurt
1 Tbsp Dijon mustard
1 egg
2 tsp fresh lemon juice
1/2 tsp paprika
1 tsp chili powder (optional)
1/4 cup reduced-fat sour cream, for garnish
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Directions
Step 1

Preheat the oven to 425°. Lightly spray a baking sheet with nonstick cooking spray.

Step 2

Rub salmon with olive oil and season with 1/8 teaspoon of the salt and black pepper to taste. Place the salmon on the baking sheet and bake for 10 minutes. Flake salmon with a fork. Reduce oven to 350°.

Step 3

In a medium bowl, combine the flaked salmon, quinoa, scallions, chopped dill, yogurt, mustard, egg, lemon juice, paprika and chili powder, if using. Season with the remaining 1/8 teaspoon salt and black pepper to taste.

Step 4

Form salmon mixture into 2-inch-wide patties. Arrange salmon patties on baking sheet. Bake for about 20 minutes, flipping halfway through cooking, or until lightly crisp.

Step 5

Serve topped with a dollop of sour cream and a fresh dill sprig, if desired.

Time: 60 minutes
Servings: 8
Calories: 156
Make this for: Heart Healthy
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 2 quinoa cakes
Per serving:
calories:156
total fat:8g
sat fat:1g
cholesterol:33mg
sodium:169mg
total carb:8g
fibers:1g
sugars:2g
proteins:13g

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Gluten Free Salmon Quinoa Cakes Recipe
Ingredients
Recipe yields 8 servings
HEC / Bariatric
1 lb fresh salmon, skin removed
1 tsp olive oil
1/4 tsp salt
Black pepper to taste
1 1/2 cups cooked quinoa, cooled
2 scallions, chopped
1/4 cup chopped fresh dill plus dill sprigs, for garnish
1/4 cup plain yogurt
1 Tbsp Dijon mustard
1 egg
2 tsp fresh lemon juice
1/2 tsp paprika
1 tsp chili powder (optional)
1/4 cup reduced-fat sour cream, for garnish
Directions
HEC / Bariatric
Step 1

Preheat the oven to 425°. Lightly spray a baking sheet with nonstick cooking spray.

Step 2

Rub salmon with olive oil and season with 1/8 teaspoon of the salt and black pepper to taste. Place the salmon on the baking sheet and bake for 10 minutes. Flake salmon with a fork. Reduce oven to 350°.

Step 3

In a medium bowl, combine the flaked salmon, quinoa, scallions, chopped dill, yogurt, mustard, egg, lemon juice, paprika and chili powder, if using. Season with the remaining 1/8 teaspoon salt and black pepper to taste.

Step 4

Form salmon mixture into 2-inch-wide patties. Arrange salmon patties on baking sheet. Bake for about 20 minutes, flipping halfway through cooking, or until lightly crisp.

Step 5

Serve topped with a dollop of sour cream and a fresh dill sprig, if desired.

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