I created this recipe for one of my FB lives as I had salmon in the freezer, and I wanted to make something a bit different other than just salmon.

As I was sitting in front of my computer, brainstorming on how to make a nice solid salmon cake without any kind of flour, I decided to use my leftover quinoa from the night before and of course eggs to bind everything together.

These salmon cakes came out really delicious and even tastes good the next day as a leftover. I made myself an open-faced salmon cake sandwich with mayo, lettuce, and apple on toasted gluten-free toast. It was to die for.

I highly encourage you to try this out I guarantee you will love it too.

Salmon cake:

20 oz. cooked sockeye salmon or 4-6oz. cans of Atlantic salmon

2 eggs

1 small onion

3-4 garlic cloves

1 tablespoon of lemon juice

2 tablespoons Fresh parsley or 1 handful of chopped baby spinach

1 cup cooked quinoa

Salt, pepper, dash of cayenne

Olive oil

In a bowl, crumble the salmon. How much is up to you. I like my salmon a bit chunky. Add the rest of ingredients other than olive oil and mix very well (I like to use my hands for that).

Form the cakes and set aside.

Heat olive oil in a pan, place cakes carefully in the pan with hot oil, turn the heat down to medium and let cook until solid on the bottom, until ready to turn.

Once turning the cakes be careful to use a spatula and your hand to keep them more secure while flipping them over. Cook on the other side until completely done.

Chopped salad:

Vegetables of your choice or you can use what I used:

4-5 florets of cauliflower

1 cucumber

1 large or 3 small carrots

Lettuce of your choice

Baby spinach or arugula

1 Green, yellow or orange pepper

Chop all ingredients to a nice bite-size or smaller size other than the spinach or arugula, and

mix together.

Dressing:

¼ to ½ cup olive oil or avocado oil

Lemon juice from half a lemon

¼ teaspoon dried dill

Salt, pepper

A dash of maple syrup only if needed

Blend all ingredients very well together using a whisk. Pour over salad mix well and enjoy:)

Salad is such a nutrient-rich side dish, that is full of many amazing vitamins, anti-inflammatory properties, and antioxidants.

I hope you will enjoy this super simple quick and highly nutritious dinner.

Are you suffering from a food sensitivity or on a diet that has you challenged in your kitchen, schedule a virtual cooking class with me. During this time, you will learn how to cook delicious meals perfect for your special dietary needs.

Click the link to schedule:https://p.bttr.to/2USycS2

Take your health further and you are ready to take charge. Schedule a FREE breakthrough session with me where we will talk about:

  • Your struggles
  • Pinpoint your goals
  • Discover how working together can help you achieve your health and wellness goals.

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Thanks so much for stopping in! Until next time!

XoXo Andi 🙂