Ingredients You'll Need
- 1 lb. Meridian Sockeye Salmon Fillets, skin removed
- 1 1/2 cup quinoa, cooked & cooled
- 1 green onion, sliced
- 1/4 cup parsley, chopped
- 1/3 cup mayonnaise
- 1 Tbsp. Dijon mustard
- 1 egg
- 2 tsp. fresh lemon juice
- 1/2 tsp. paprika
- Olive Oil
- Salt and pepper
Directions
- Preheat oven to 425F
- Rub salmon with olive oil and season with salt and pepper
- Place salmon on a foil lined baking sheet and roast for 10 minutes
- Cook until salmon is just slightly undercooked and can be flaked with a fork
- In a bowl, combine flaked salmon, quinoa, green onion, parsley, mayonnaise, dijon mustard, egg, lemon juice and paprika
- Season with salt and pepper
- Shape salmon mixture into 2 inch wide cakes
- Pour olive oil in a skillet over medium heat
- Fry salmon cakes for 4-5 minutes per side, until golden brown
- Repeat with the remaining cakes
