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Salmon Quinoa Cakes with Paprika & Lemon Cream
Boil water and quinoa in a saucepan over high heat. Reduce heat to low and simmer, covered, for 20 minutes. Remove from heat and set aside. Preheat oven to 350 degrees F. Line a baking tray with parchment paper. In a large bowl, use hands to combine 3/4 cup of cooked quinoa with salmon, potato, onion, egg whites, parsley, mustard, flour and pepper. Scoop mixture with a 1/4 cup measure to form patties 3/4" thick. Place patties on the baking tray and bake for 18 minutes.
To make the cream, mix together all ingredients listed in a small bowl. Remove salmon cakes from oven and top each with a spoonful of the cream.
Ingredients:
1)
water : 1 cup
2)
quinoa: 0.33 cup
3)
low-sodium boneless salmon: 7 oz
4)
red potato grated: 0.75 cup
5)
red onion: 0.25 cup
6)
large egg whites, minced : 2
7)
parsley, chopped : 2 tablespoon
8)
dijon mustard : 1 tablespoon
9)
spelt flour : 1 tablespoon
10)
black pepper : 0.25 teaspoon
11)
goat cheese: 0.5 cup
12)
mayonnaise : 0.25 cup
13)
lemon zest : 0.5 teaspoon
14)
lemon juice : 1 tablespoon
15)
smoked paprika : 0.25 teaspoon
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