Salmon Quinoa Cakes with Avocado Corn Salsa
Easy Salmon Cakes using quinoa as the binder for a protein packed patty. Serve it with a fresh avocado corn salsa for a light and fresh summer meal.
Salmon patties are an elevated way to use leftover salmon and they are also one of my favorite lunch meals.
What Kind of Salmon to Use?
Fresh vs Cooked?
For these types of patties I prefer to use salmon that is already cooked. Another quick option is canned Salmon.
I tested this recipe with raw salmon and used a food processor to break it down, but once they were cooked, I felt the texture wasn’t as light.
With cooked salmon, the texture is flakier and more moist.
I would recommend having baked salmon with a side of quinoa and corn for one meal, then use leftovers the next day to make the salmon cakes and corn salsa.
How to Make the Salmon Quinoa Cakes
Make sure both the salmon and quinoa are both cooked and slightly cool.
Since we are adding an egg, we don’t want the ingredients to be too warm. Mix all the ingredients in a bowl until incorporated and form into patties. You can make smaller ones for cakes, or large patties to fit a burger bun.
Cook the patties on a medium hot skillet with some oil for about 4 minutes on each side or until a nice crust forms. Carefully flip the patties so they don’t fall apart.
These Salmon Quinoa Cakes taste best served right away, however I have kept leftovers and reheated on a skillet. I would keep them refrigerated for a max of 2 days.
How to Make the Avocado Corn Salsa
I feel like this salsa is Summer on a plate! Sweet Summer corn, sweet cherry tomatoes, and ripe Avocado.
For even more flavor grill corn on the cob first, then shave it into a bowl for the salsa.
Mix all the ingredients together in a bowl and taste for seasoning. Since the salsa has avocado, it will only last 1 day. It will still taste ok after a day, but the avocado may brown.
Serve the Salmon Quinoa cakes with the avocado corn salsa as pictured or add a bed of mixed greens or rice. These also go great on a burger bun too.
Salmon Quinoa Cakes with Avocado Corn Salsa
Equipment
- Frying Pan
Ingredients
Salmon Quinoa Cakes:
- 1 lb Salmon Cooked, cooled, and flaked
- 1 Cup Quinoa Cooked and Cooled
- 1/4 Cup Mayonnaise
- 1 Tbsp Dijon Mustard
- 1 Egg
- 1/2 tsp Salt
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Chili Powder
- 1 Tbsp Oil or More for Frying
Avocado Corn Salsa:
- 1 Avocado Ripe and Diced into small pieces
- 1 ear Corn Cooked and kernels shaved
- 1 Cup Cherry Tomatoes halved
- Pickled Jalapenos Chopped (As many you can handle)
- 1 Tbsp Cilantro chopped
- 1/2 Lime squeezed
- 1/4 tsp Salt
Instructions
- On a lined baking sheet place salmon pieces skin side down. Season salmon with salt and pepper, a little oil, and bake at 375 degrees for 8 minutes or until salmon is cooked. Try not to overcook the salmon, check it at 8 minutes and use a food thermometer. Allow salmon to cool and break it up into a bowl.
- Cook 1/2 cup of dried quinoa according to package or use 1 cup of pre-cooked quinoa.
- Combine all ingredients for salmon quinoa cakes and form into 4 even size patties or larger ones for burgers. In a non stick skillet over medium high heat, add oil. Fry salmon patties on each side for about 4 minutes or until a nice crust forms.
- For the salsa, combine all ingredients and taste for seasoning.
- Serve salmon cakes with the salsa on top or have some mixed greens on the bottom.
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
