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Delicious fish cake makeover with fresh salmon and protein-packed quinoa with herbs and spices baked to perfection. Lemon-mustard sauce matched perfectly with this savory salmon cake.
As a family, we love seafood, especially salmon. I always look forward to trying it in different ways. These Muffin Tin Salmon Cakes are the result of one such experiment. Do you know September is National Cholesterol Awareness month? Muffin Tin Salmon Cakes are made into a better-for-you version by swapping flour with quinoa, other oils with Mazola® Corn Oil and whole eggs with egg whites. For the sauce, I swapped sour cream with Greek yogurt. You are ditching canned salmon for fresh salmon to makes delicious Muffin Tin Salmon Cakes, which gives them an excellent fresh fish flavor. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
Why Mazola Corn Oil? Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. I have baked these salmon cakes using Mazola Corn Oil, which is good for baking, grilling, sautéing, stir frying, or mixing up a marinade or sauce. The 2015-2020 Dietary Guidelines for Americans no longer emphasize a “low-fat” diet, but rather choosing quality, “good” fats. This includes replacing saturated fats that are known to contribute to heart disease with unsaturated fats, especially polyunsaturated fats, like those in Mazola Corn Oil. According to the USDA, corn oil has more than five times the amount of polyunsaturated fats compared to olive oil. You can get Mazola Corn Oil from various grocery stores. How are salmon cakes are made? These Salmon Cakes have a wonderful texture; the crispy exterior gives way to a firm and tender interior. For cakes with the best texture, chop the fish by hand, or you can use a food processor, which will quickly turn the salmon into a paste. If you can get fillets from the tail of salmon, it is thinner than other fillets and contains a little more fat for extra flavor. Lemony yogurt mustard sauce can be put together quickly but can also be made ahead and kept in the refrigerator. This dressing is the ideal accompaniment to salmon cakes along with fresh green salad. These Muffin Tin Fresh Salmon Cakes with lemony yogurt dressing are perfect for a lighter lunch or dinner. The addition of quinoa gives extra nuttiness, along with the crunchy panko breadcrumbs and egg white, which lighten up the recipe and increase the protein content. I have added sweet paprika, but you can skip that if you want. I added lemon juice to salmon cakes, as they are an excellent tenderizer. I have also added 3 combo quinoa (yes, red, black and white quinoa) chives and fresh garlic to the salmon cakes. Make sure to make it in large muffin tin so that it looks like regular salmon cakes. While the salmon cakes are baking, whip up the lemony yogurt dressing with lemon juice, non-fat Greek yogurt and Dijon mustard with the addition of chives to make it an extraordinary sauce. Simple yet perfect dinner or lunch you can serve over a bed of spring mix leaves or arugula.
Muffin tin Fresh Salmon Cakes
- 1/3 cups cooked quinoa I used 3 quinoas - red, white and black quinoa
- ¾ lb salmon skinned and boned and coarsely chopped
- 1/2 cup finely chopped onion
- 1 1/2 tablespoons chopped fresh chives divided, plus more for garnish
- 2 cloves garlic made it into paste
- 1/4 cup panko breadcrumbs
- ¾ teaspoon pepper
- 2 egg whites lightly beaten
- 2 1/2 tablespoons Mazola Corn Oil
- ½ tsp paprika
- ½ tsp salt
- 1 teaspoons lemon juice
For Lemony Mustard Sauce
- 1/2 cup plain Greek fat-free yogurt
- 1/4 tsp fresh ground pepper
- 1/2 tsp lemon juice
- 1/2 tbsp Dijon Mustard
- 1 tbsp chives
- 3 cup spring leaves mix
- 1 lemon cut into slices
- Preheat oven to 350°Stir together cooked quinoa, salmon, onion, chives, and the garlic in a large bowl. Stir together panko breadcrumbs, salt, pepper, paprika and 1 tsp lemon juice and egg whites, corn oil, stirring until combined.
- Generously coat 8 jumbo muffin cups with cooking spray or oil.
- Divide the salmon-panko mixture evenly among the prepared cups, using a heaping ⅓ cup in each cup.
- Bake about 25 minutes or until the tops are golden and a thermometer inserted in center of a cup registers 160°F.
- Cool in the muffin cups on a wire rack for 10 minutes.
- Make Lemony mustard sauce by stirring together 1/2 cup yogurt, 1/2 tbsp mustard, 1/2 tsp lemon juice, 1/4 tsp salt, 1/4 tsp pepper, and the remaining 1 tablespoon chives.
- To serve, divide spring leaves mix among 4 serving plates. Run a knife around the edges of each salmon cup to loosen; remove from the muffin cups. Arrange on top of the leaves mix. Serve with lemon wedges and lemon-mustard sauce.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.