Salmon is an excellent source of Omega-3 fatty acids and quinoa adds a source of whole grain protein to this dish. Both are associated with a reduced risk of heart disease.
4 green onions, ends trimmed
1 large handful fresh cilantro
2 teaspoons lemon zest
1 teaspoon Herbamare® (herbal seasoned salt)
freshly ground black pepper
1 to 1½ pounds raw wild salmon, skinned and deboned
1 cup cooked quinoa
1 Tbsp olive oil
Add the green onions, cilantro, lemon zest, Herbamare, and black pepper to the bowl of a food processor and pulse until it is finely minced.
Add the salmon and quinoa and pulse again until desired consistency.
Form into patties and place onto a plate. Add oil to large skillet and heat over medium to medium-high heat. Cook the patties for 2-3 minutes on each side until cooked through.
Tips: Quinoa can be cooked ahead and frozen. Leftover cooked salmon can be used if you add an egg to the recipe to help bind the ingredients. The salmon cakes can be frozen before cooked and then thaw to cook.
Per one serving: 126 Calories, 31 mg Cholesterol, 6 g Total Fat, 1 g Saturated Fat, 209 mg Sodium, 6 g Carbohydrate, 1 g Fiber, 13 g Protein