Flavorful salmon quinoa cakes packed with protein and topped with a fresh avocado corn salsa. These Salmon cakes replace the breadcrumbs with cooked quinoa and give a firmer texture, along with added protein and iron. Serve the cakes with a fresh avocado corn salsa or some mixed greens for a light and fresh summer meal.
I’m always looking for different ways to serve salmon. I buy frozen wild salmon that’s individually sealed, and have it on the menu at least once a week. There’s plenty of health benefits of eating salmon and I can usually get my kids to eat it too. I stopped buying fresh fish once I learned that most of the time it’s frozen then thawed at the store before selling. With frozen fish, I can keep it stored safely and defrost as many portions that I need. Buying it at the warehouse store also saves money, and I always have frozen fish on hand for a last minute meal.
I wanted to pair the cakes with a salsa to give some acidity and texture. I pretty much used what I had in the fridge, avocado, leftover fresh corn, and cherry tomatoes. I just mixed it all up with some cilantro, lime juice, chopped jalapenos, and a little salt. I used pickled jalapenos and that made the salsa spicy and tangy from the vinegar. It was a great combo!
For the salmon quinoa cakes, you’ll need to bake the salmon first, then use it to make the cakes. I’ve also tried it using raw salmon and chopping it up fine, but I didn’t like the texture of how the cakes tuned out. You’ll also want to cook the quinoa and have it cooled before mixing. This recipe comes together faster if you have leftovers of everything. You could have baked salmon with a side of quinoa and corn, then use the leftovers to make the salmon cakes and salsa. I know this is a dish we’ll be enjoying all Summer long!