Salmon And Quinoa Cakes

1. 1

   Bring quinoa, water and salt to a boil. Turn down heat and simmer until quinoa is chewy but a bit al dente (about 20 minutes). You may need to add more water as the quinoa cooks. Remove from heat and allow to cool to room temp.

2. 2

   While the quinoa is cooking, I like to remove any skin or very soft spots from the salmon. In a medium bowl, mix salmon, quinoa, eggs, cumin, cilantro, onion and spinach until well combined. I usually use my hands to mix.

3. 3

   Heat butter or olive oil over medium heat until hot but not smoking. Turn down heat to low and scoop salmon/quinoa mixture by large spoonfuls into the pan. Flatten and round the mounds and cook until very brown. Do not flip the cakes until they are quite brown on the underside. The cakes will be difficult to flip - do your best. The cakes will firm up after the second side is cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.