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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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