Muffin tin Fresh Salmon Cakes
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.
Servings: 4 serving
Calories: 281kcal
Ingredients
- ⅓ cups cooked quinoa I used 3 quinoas - red, white and black quinoa
- ¾ lb salmon skinned and boned and coarsely chopped
- ½ cup finely chopped onion
- 1 ½ tablespoons chopped fresh chives divided, plus more for garnish
- 2 cloves garlic made it into paste
- ¼ cup panko breadcrumbs
- ¾ teaspoon pepper
- 2 egg whites lightly beaten
- 2 ½ tablespoons Mazola Corn Oil
- ½ teaspoon paprika
- ½ teaspoon salt
- 1 teaspoons lemon juice
For Lemony Mustard Sauce
- ½ cup plain Greek fat-free yogurt
- ¼ tsp fresh ground pepper
- ½ tsp lemon juice
- ½ tbsp Dijon Mustard
- 1 tbsp chives
To serve
- 3 cup spring leaves mix
- 1 lemon cut into slices
Instructions
- 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 teaspoon 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 ½ cup yogurt, ½ tablespoon mustard, ½ teaspoon lemon juice, ¼ teaspoon salt, ¼ teaspoon 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.
Video
Nutrition
Calories: 281kcal | Carbohydrates: 14g | Protein: 23g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 422mg | Potassium: 621mg | Fiber: 2g | Sugar: 3g | Vitamin A: 598IU | Vitamin C: 25mg | Calcium: 65mg | Iron: 2mg
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