Quinoa Salmon Cakes with Salad


Enjoy this Quinoa Salmon Cakes with Salad recipe by @zazachef_cook.eat.repeat We used the new Ancient Harvest Traditional Quinoa to make this dish.

Prep Time: 20
Total Time: 30


Salmon Cakes

10-ounce salmon, (boneless and skinless)
1 large egg, lightly beaten
½ cup cooked Ancient Harvest Traditional Quinoa
1 cup gluten-free breadcrumbs divided into two
1 tbsp of mayonnaise
1 tbsp chopped fresh cilantro
1 tsp fresh lemon juice
2 tsp salt
Freshly ground pepper


4 cups fresh salad mix
½ cup raw Ancient Harvest traditional quinoa
1 bell pepper, cut in small cubes


1 orange, juiced
1 tbsp balsamic vinegar
2 tsp Dijon mustard


Salmon Cakes

Cook the salmon in a medium-hot pan skin down first for 5-6 minutes. Flip it and cook for another 2-3 minutes. Remove from the pan, take the skin off, shred the salmon and transfer in a bowl.

Mix the salmon, egg, quinoa, mayonnaise, lemon, salt, pepper, and cilantro in a bowl.

Gently form into eight 3/4-inch-thick patties. Makes about 6-7 patties.

Put the gluten-free breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side.

Cook Ancient Harvest traditional quinoa according to the packaging instructions. Let it cool down.

In a small bowl, mix the ingredients for the vinaigrette.

Mix all the ingredients for the salad plus the vinaigrette and separate onto two plates. Serve the salmon cakes on top of a salad

Servings: 2