Salmon and Quinoa Cakes

These quinoa salmon cakes are a MUST MAKE, seriously, you need to try them if you like salmon, and really, who doesn’t like salmon?!?  I was so happy with how they turned out, I really want you to give them a try.  I wish I could have each and everyone of you over for a nice quiet lunch, in which I would serve these and we could visit and talk food, wouldn’t that be fun?  Unfortunately, that probably isn’t going to happen, so you’ll have to make these on your own, okay?  I really hope you give them a try (did I say that before?!?)

A few things make these salmon cakes delicious, the first one is they are made with “real salmon”, not canned, which gives them a delicious and not fishy flavor.  Second, they have lots of fresh herbs and the wonderful flavor of quinoa.  Third the tangy, fresh flavored sauce is the perfect thing to pair them with over a fresh bed of greens, spinach, or on a bun for a salmon cake “burger.”  Lastly, they are made by hand (as opposed to pureed in the food processor) which helps give them a wonderful, non-mushy, texture.

Shaping the cakes can be a bit tricky.  Use about 1/4 to a 1/3 cup of the mixture to make each cake and press them into something (such as a mayo jar lid lined with plastic wrap) to make tightly packed patties.  Make each patty in advance and place all the formed cakes on a wax paper lined cookie sheet.  Once all the patties are assembled do a quick freeze, about 10-15 minutes, to just firm them up a bit and make pan frying them a bit easier.

The sauce and salmon mixture can be make several hours in advance, which makes shaping and frying the cakes go much faster when meal time comes.  I also think these cakes would freeze really well and could be fried frozen, but I haven’t tried it myself so I can’t say that for sure, but if any of you try it let me know how it goes!

Maybe you should make these for Valentines Dinner this week???

Salmon and Quinoa Cakes

In a small bowl make the sauce by combining the yogurt, olive oil, rice vinegar, lemon juice and zest, dill, garlic powder, salt and pepper.  Cover and refrigerate to combine flavors.  The sauce can be made a few days in advance or just before making the salmon cakes.

In a large mixing bowl combine the minced onion and garlic, chopped salmon, and quinoa.  Stir to evenly distribute ingredients through the mixture.  Mix in the eggs, cilantro, fresh dill, lemon juice, parmesan cheese, mayonnaise, and red pepper flakes.

Once the mixture is throughly combined begin to shape the cakes, using 1/4 to a 1/3 cup of mixture per patty.  Press the patty together firmly, as described above.  (This is a great tutorial on shaping beef burgers and making these patties is just the same so check it out for pictures and further explanation.)  As each patty is made place it on a wax paper lined cookie sheet, once all the patties have been assembled put them in the freeze to firm up for about 10-15 minutes.

While the salmon cakes are firming up  cover the bottom of a 10-12 inch ceramic or non-stick pan with a little less than a 1/4 inch of canola or vegetable oil and heat to medium high.  Line a plate or cookie sheet with a paper towel to place the fried salmon cakes on.  When the pan is ready remove the cakes from the freezer the place 4-5 cakes in the pan.  Fry on one side for 3-4 minutes, or until browned, and then flip and finish cooking, about 2 minutes on the other side.  Remove from the pan and place the the paper towel lined pan.  Pan fry the remaining cakes.  Remove the sauce from the refrigerator and stir.

Serve the salmon cakes on a bed of fresh greens, topped with the sauce.  So good…