One of my favorite ways to use leftover salmon is my Gluten Free Salmon Quinoa Cakes! I actually make extra of my poached salmon recipe on purpose to make these. When I have a fish cake I want it to taste like meaty fish not bread. These definitely deliver, the quinoa does not take away from the fish it compliments it well.
Ingredients:
- 3/4 to 1 lb. cooked salmon (I make extra of my Fresh Herb Poached Salmon recipe)
- 1/2 cup cooked quinoa
- 1 egg
- approx. 1 tbsp. finely chopped bell pepper
- approx. 1 tbsp. finely chopped Anaheim pepper depending on how much flavor you want can be spicy
- approx. 1 tbsp. finely chopped green onion
- approx. 1 tbsp. finely chopped sweet onion
- fresh dill sprig removed from stem and chopped
- zest of 1 small lemon
- 2 tbsp olive oil
Directions: In a large bowl break apart salmon and remove skin. Add quinoa and egg, mix well with hands or fork. Stir in peppers, onions, dill and lemon zest. Mix well until all is distributed evenly. Pre-heat pan on medium add 1 tbsp olive oil. Use hands to form into cakes and set aside on a plate. Place cakes in pan and cook about 4 to 6 minutes check to see that they are brown. (See last picture at end of post this is what they should look like on both sides) Flip and cook until brown on the other side, check after 4 minutes. Serve with my fresh squeezed lemon and my Paleo Whole 30 Homemade Mayonnaise you can add onions, pickles and lemon juice to make it more like tartar sauce.
- • ¾ to 1 lb. cooked salmon (I make extra of my Fresh Herb Poached Salmon recipe)
- • ½ cup cooked quinoa
- • 1 egg
- • approx. 1 tbsp. finely chopped bell pepper
- • approx. 1 tbsp. finely chopped Anaheim pepper depending on how much flavor you want can be spicy
- • approx. 1 tbsp. finely chopped green onion
- • approx. 1 tbsp. finely chopped sweet onion
- • fresh dill sprig removed from stem and chopped
- • zest of 1 small lemon
- • 2 tbsp olive oil
- In a large bowl break apart salmon and remove skin. Add quinoa and egg, mix well with hands or fork. Stir in peppers, onions, dill and lemon zest. Mix well until all is distributed evenly.
- Pre-heat pan on medium add 1 tbsp olive oil. Use hands to form into cakes and set aside on a plate.
- Place cakes in pan and cook about 4 to 6 minutes check to see that they are brown. (See last picture at end of post this is what they should look like on both sides) Flip and cook until brown on the other side, check after 4 minutes.
- Serve with my fresh squeezed lemon and my Paleo Whole 30 Homemade Mayonnaise you can add onions, pickles and lemon juice to make it more like tartar sauce.