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Wild Alaska Quinoa Cakes

 
Pan-fried for extra crispiness and finished with a dollop of zesty dill aioli, these savory cakes call for simple prep, yet serve up dynamic flavor. Tulip® canned salmon is combined with quinoa, eggs, and bell pepper, making this easy lunch or dinner entrée high in protein and high in omega-3s—a healthy meal everyone will love.

Ingredients

1 can   Tulip® Pink Salmon 12/14.75 oz
2  Cup Quinoa (white or red, prepared)
3   Eggs (Beaten)
1  Cups Panko Bread Crumbs
1-1/2  Cup Finely diced fresh bell peppers (any color or combination)
3/4  Cup Red Onion (Finely Diced)
1  Teaspoon Kosher Salt
1  Teaspoon Black Pepper
1  Cup Sour cream or plain yogurt
1  Tablespoon Fresh Dill (Chopped)
1  Tablespoon Lemon zest
1/3  Cup Canola or Olive Oil, divided

Directions

Use 1 can (14.75 ounces) or 2 cans (6-7.5 oz) Tulip® or other Trident Seafoods® Alaska canned salmon, drained and chunked.

Combine drained salmon, quinoa, eggs, panko, bell pepper, onion, salt and pepper. Form into patties (1/4 cup each). Cover and refrigerate 20 to 30 minutes, to firm.

In a bowl, blend sour cream, dill and lemon zest.

Lightly coat a nonstick pan with oil. Warm over medium heat, then add patties, several at a time, and cook until golden brown on both sides. Keep warm.

For each serving, place patties on a plate and drizzle with dill sauce.