Try These Quinoa Salmon Cakes for Your Holiday Appetizer
If you’re entertaining this holiday season, chances are that you’ll need some no-fail recipes that will wow your guests. But with so many rich foods filling up the season, how can you keep to healthy eating goals? Try this quinoa salmon cakes. They’re easy, delicious, and contain healthy ingredients!
- 1 1/4 cups water
- 3/4 cup quinoa
- 8 ounces smoked salmon, diced
- 2 large eggs + 1 large egg white, lightly beaten
- 1/2 cup gluten-free breadcrumbs
- 1/2 cup finely chopped scallions
- 2 tbsps dried organic dill (or 1/2 cup finely chopped fresh dill)
- 1 tsp finely ground lemon zest
- 1/2 tsp organic ground pepper
- 6 tsps organic extra virgin olive oil, divided
Rinse quinoa, then add it to a medium saucepan with water and bring to a boil. Reduce heat to simmer, cover and cook until the water is absorbed — 10 to 15 minutes. Transfer to a large bowl and let cool about 15 minutes. Add salmon, eggs, breadcrumbs, scallions, dill, lemon zest, and pepper to the quinoa. Use your hands to thoroughly combine the mixture. Keeping your hands damp, form 32 cakes of roughly two rounded tablespoons of the mixture each. Press firmly to hold them together. Place cakes on a large baking sheet. Cover with plastic wrap and refrigerate from 30 minutes to 6 hours.
Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat until it simmers. Reduce heat to medium and gently add a third of the cakes. Carefully turn once with a spatula and cook until golden brown, 3 to 4 minutes on each side. Repeat twice more, reducing heat if pan gets too hot. Serve warm or at room temperature with greek yogurt or sour cream, and garnish with springs of dill if desired.
Do you have no fail holiday entertaining recipes? Let us know what they are in the comments!