Alma Bax 
Salmon Quinoa Cakes with Avocado Corn Salsa | Recipe | by tintorera.com
A little over a year ago, I went on a quest to find a healthy dinner recipe that that would be quick, easy, and tasty. I wanted something that was filling, but didn’t leave me feeling bloated or heavy. I came up with a couple of different recipes, but they were both dry and heavy. I decided that I had to find a way to make them both moist and delicious, without the need for rice, beans or potatoes. I came up with this recipe which I named “Avocado Corn Salsa”. The salsa is a great compliment to the salmon cakes, and it gives the whole dish a wonderful flavor and texture.
I recently went to a restaurant in my city that had a salmon quinoa cake on their menu. The salmon quinoa cake had a chicken quinoa cake (which I love) in the center and had a salmon quinoa salad on top. I thought to myself, “That sounds amazing!” I decided to recreate this dish at home and created the recipe below. I love this dish, and it is a great way to get your B vitamins and Omega 3s.
Salmon Cakes made using quinoa as a binder for a protein-rich patties. For a light and refreshing summer dinner, serve it with a fresh avocado corn salsa.
Salmon patties are a delicious way to repurpose leftover salmon and one of my favorite lunch options.
What Type of Salmon Should I Use?
Fresh vs. Cooked: What’s the Difference?
I like to use previously cooked salmon for these kinds of patties. Salmon in a can is another fast alternative.
I tried this recipe using raw salmon and used a food processor to break it down, but the texture wasn’t as light after it was cooked.
The texture of grilled salmon is flakier and more juicy.
I suggest serving baked salmon with quinoa and corn for one dinner, then using the leftovers to create salmon cakes and corn salsa the following day.
How to Make Quinoa Salmon Cakes
Make sure the salmon and quinoa are cooked and slightly cold before serving.
We don’t want the ingredients to be too warm since we’ll be adding an egg. In a mixing dish, combine all of the ingredients and make patties. Smaller patties may be used for cakes, while larger patties can be used to fill a burger bun.
Cook the patties for approximately 4 minutes on each side in a medium high pan with some oil, or until a good crust develops. Flip the patties carefully so they don’t fall apart.
These Salmon Quinoa Cakes are best served immediately, but leftovers may be warmed in a pan. I’d keep them in the fridge for no more than two days.
Avocado Corn Salsa: How to Make It
This salsa reminds me of Summer on a platter! Summer corn, delicious cherry tomatoes, and avocados that are ripe.
Grill the corn on the cob first for added taste, then shave it into a dish for the salsa.
In a mixing dish, combine all of the ingredients and season to taste. Because the salsa contains avocado, it will only keep for one day. After a day, it will still taste good, but the avocado may turn brown.
Serve the Salmon Quinoa Cakes with the avocado corn salsa, or on a bed of mixed greens or rice, as shown. These are also delicious on a burger bun.
Quinoa Cakes with Salmon and Avocado Corn Salsa
Renee Fuentes is a model and actress.
Salmon quinoa cakes with a fresh avocado corn salsa are flavorful and high in protein.
15-minute prep time
15 minutes to prepare
30 minutes total
Course Description:
Mexican cuisine
4 servings
calorie count: 576 kcal
Instructions
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Place salmon slices skin side down on a parchment-lined baking sheet. Season the salmon with salt and pepper, drizzle with a little oil, and bake for 8 minutes, or until done. Avoid overcooking the salmon by checking it after 8 minutes using a food thermometer. Allow the salmon to cool before breaking it up and placing it in a dish.
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12 cup dry quinoa, cooked according to package directions, or 1 cup pre-cooked quinoa
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Combine all of the ingredients for the salmon quinoa cakes and shape them into four even patties or bigger burger patties. Add oil to a nonstick skillet set over medium-high heat. Fry the salmon patties for approximately 4 minutes on each side, or until a beautiful crust develops.
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To make the salsa, mix all of the ingredients and season to taste.
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Serve the salmon cakes with the salsa on top or on the bottom with some mixed greens.
Notes
The recipe also works nicely with canned pink salmon or tuna. Just be sure to drain thoroughly. Cooked Salmon Cakes may be stored in the refrigerator for up to two days. Reheat with a little oil in a skillet. It’s better to consume avocado corn salsa the same day it’s made. Salmon Chipotle Tacos Recipe
Nutrition
1 gram = 1 serving calorie count: 576 kcal 40g carbohydrate 32 g protein 33 g fat 5g Saturated Fat 13 g polyunsaturated fat 13 g monounsaturated fat 1 gram of trans fat 109 milligrams of cholesterol 648 mg sodium 1212mg potassium 8 g fiber 3 g sugar 522 IU Vitamin A 17 milligrams of vitamin C 59 milligrams of calcium 4 mg iron
It’s the tail end of summer and time for the annual barbecue. Your family is coming over to enjoy the weather and good food. Or at least, they are coming over to eat some food—and drink some beer—while you’re in charge of the barbecue. You make a batch of your favorite pulled pork, but you don’t have enough time to barbecue all of it. There’s leftover pork on the grill and some corn on the cob. The corn looks good and it’s ripe, but you don’t want to waste it, so you’re thinking about grilling up some corn on the cob.. Read more about wild salmon cakes with quinoa salad and let us know what you think.
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Ben Austin 