The Fork & Fin® Dill Pickle Fish in a Blanket
20 minutes 8 servings
Wild Alaska Salmon & Quinoa Cakes
2 minutes 3-4 servings
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.
Serves 3-4
Ingredients
1 can Tulip® Pink Salmon 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.
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