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!
Salmon Quinoa Cakes with Avocado Corn Salsa
Flavorful salmon quinoa cakes packed with protein and topped with a fresh avocado corn salsa.
Ingredients
Salmon Quinoa Cakes:
- 1 lb Cooked Salmon Flaked
- 1 Cup Cooked Quinoa 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 Ripe Avocado Diced
- 1 Ear of Corn Kernels shaved
- 1 Cup Cherry Tomatoes halved
- Picked jalapenos Chopped (As many you can handle)
- 1 Tbsp Cilantro chopped
- 1/2 Lime squeezed
- 1/4 tsp Salt
Instructions
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On a lined baking sheet place salmon pieces skin side down, or add oil to the pan if using skinless salmon. 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.
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Cook 1/2 cup of dried quinoa according to package or use 1 cup of pre-cooked quinoa.
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Heat a non stick skillet over medium high heat with 1 tbsp of oil.
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Combine all ingredients for salmon quinoa cakes and form into 4 even size patties. Fry on each side for a few minutes till a nice crust forms.
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For the salsa, combine all ingredients and taste for seasoning.
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Serve salmon cakes with the salsa on top or have some mixed greens on the bottom.
Recipe Notes
Canned Pink Salmon or Tuna works well with the recipe as well. Just be sure to drain well.
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