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4.04.2012

Quinoa Salmon Cakes

A healthy fish cake that is naturally gluten-free

I love burgers. Who doesn't, right? Burgers are awesome. Simple, flavorful and fairly easy to add your own healthy twist to, they tend to be a go-to favorite in our house.

When most people think of burgers, they think of juicy, tender, meaty burgers, oozing with what seems like blood. Appetizing, isn't it? Yeah, I don't think so either.

Since doing my cleanse four months ago, I have stopped eating red meat completely. I thought it was going to be hard, but you know what? I'm really enjoying it. Those steaks, lamb chops, and sausages that I used to enjoy, now make my stomach turn. Just the thought of going back to eating red meat makes me cringe.

And so, I've found alternatives. Delicious and healthy alternatives.




Think you may be limited in the burger world without eating red meat or gluten? Don't worry, there are TONS of options out there. Trust me, the burger world is your oyster.

Like my gluten-free and vegan chickpea quinoa burgers or butternut squash and green lentil burgers. They're both vegan, both totally delicious and both use quinoa, making them naturally gluten-free. What more could a non-red meat eating, gluten avoiding person ask for?



But today we're not talking about bean and veggie burgers. We're talking about fish burgers.

More specifically, Salmon Cakes.

Healthy, all natural, made with whole grains and totally gluten-free. These are quinoa salmon cakes to be exact.


When I started experimenting with these salmon cakes, the texture was my biggest concern. We played around with the amount of quinoa, tested different ingredients, experimented with binding agents until finally, we had the perfect salmon cake.

And here I give to you my most favorite fish cake recipe on the planet. Truly the best, I promise. You'll never look at another salmon cake the same.

Quinoa Salmon Cakes

Moist, easy to assemble, and deliciously nutritious, these salmon cakes have now become a staple for us. You can whip them up in minutes and they are sure to be a crowd pleaser. (I made them for my parents the other night and they were a huge hit!)

Quinoa Salmon Cakes
serves 6

ingredients:
  • 3 cans wild caught, no salt added Atlantic salmon
  • 1/2 cup dry quinoa
  • 1 bunch green onions
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh dill, minced
  • 1 large egg
  • Salt & pepper to taste
  • 1 tablespoon olive oil

Prepare the quinoa by placing 1 cup water on the stove to boil. When the water is ready, add the quinoa, cover and turn down to simmer for 10 minutes, or until the water has been absorbed.

While the quinoa is cooking, debone and remove the skin from the salmon. Place in a large bowl and break it up with a fork. Set the bowl aside.

In a food processor, fit the metal s-blade, add the green onions, lemon zest, dill, salt and pepper. Process in about 5 - 6 one second pulses, until the onions are minced.

When the quinoa is done cooking and has cooled slightly, add this and the salmon to the food processor and pulse until a dough begins to form and all the ingredients are combined, about 10 pulses. Make sure to scrape down the sides of the bowl as you're blending.

Crack the egg into the bowl that the salmon was in. Add the contents of the food processor and mix the everything together with a wooden spoon. Sprinkle with a touch more salt and pepper if you wish. Form the dough into patties and set aside.

In a cast iron skillet or saute pan, heat the olive oil over medium heat. Place the salmon cakes into the skillet and cook for 2 - 4 minutes per side, or until they are heated through.

Serves these cakes with a side of fresh sweet potato fries and topped with a touch of hot sauce (we used Frank's Red Hot) - yum!


10 comments:

  1. What size cans of Salmon do you use? While I occassionally eat fish, my spouse is totally vegetarian. Neither of us eat grains or legumes as we cross react. Have you ever experimented with a vegetarian Quinoa and/or Buckwheat based burger?

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    1. Thanks for visiting. We use 7oz cans of salmon - I haven't been able to find larger cans that are wild caught and natural. I have done a ton of experimenting using quinoa as a binding agent in burgers and meatballs. Here are a few of my posts!

      Vegan Quinoa Burgers: http://queenofquinoa.blogspot.com/2011/10/vegan-quinoa-burgers.html

      Butternut Squash & Quinoa Cakes: http://queenofquinoa.blogspot.com/2012/01/gluten-free-quinoa-butternut-squash.html

      Gluten-Free Asian Turkey Meatballs: http://queenofquinoa.blogspot.com/2011/09/gluten-free-asian-turkey-meatballs-with.html (Not vegetarian but soo good!)

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  2. Hi there. I stopped eating red meat and poultry 3 months ago and like you, have not looked back. I do eat eggs and cold water wild fish. I am not gluten intolerant, but often cook and eat meals that are gluten free. I am intrigued by these salmon cakes. I'll have to do some burger experimenting and let you know how it goes on my site http://savagecabbage.org. Cheers - and thanks for the post! Great idea.

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    1. Hi Anusia! It warms my heart when I hear stories of other's health successes. Don't you just feel so much better now that the animal meat is out of your system? Please do let me know how the burgers turn out for you. I visited your site and it's beautiful - the pictures are great! Keep up the awesome work!

      xo Alyssa

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  3. Wow, finally got a chance to this dish and it was awesome!!! I didn't have dill so I used cilantro instead (which I prefer anyhow). I also ended up using fresh salmon that I bought from the store, skinned the fillet myself and cut it into pieces prior to adding to the blender (approx 20 oz). I had the salmon cakes with a side of spring salad drizzled in home made vinagrette and feta.

    There is a bit of prep work on the front end, but definitely a great dish to serve when a few ppl are over, not to mention how healthy it is.

    I'll be sure to see if I can try a couple of variants of this recipe and see if I find anything else that tastes as good. Thank you again for the recipe, you're awesome!!

    -rumin

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    1. Hi Rumin,

      This is so exciting!! I'm so happy that the recipe worked out for you. I've been dying to try it with fresh salmon, so this is good news it works. Your salad sounds delicious as well.

      Please do let me know if you try other versions / variations. I'm thinking of trying this with another kind of fish (maybe halibut) and see how it goes. I'll keep you posted and keep me posted on your experiments as well!

      xo Alyssa

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  4. these sound amazing! i'm a huge fan of salmon and quinoa, what more could i ask for?! thanks for sharing :)

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    1. Glad you like the recipe! Salmon and quinoa are two of my favorite things as well :)

      This is my very favorite salmon recipe: http://queenofquinoa.blogspot.com/2011/10/gluten-free-cinnamon-and-pecan-crusted.html

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  5. Thanks for posting this recipe! I just made them and they are even tastier than the less healthy version I ate as a child. Anyway, I am having a hard time keeping these in "patty form." I cooked them longer than recommended and still was not able to flip them without them crumbling. Any suggestions!? Besides that, these are excellent!!

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    1. Hi Cristina,

      Glad you like them!! Did you follow the recipe as is? It sounds like there isn't enough moisture or binding agent in your mixture. I would suggest adding another egg. I think you'll need to add a bit more quinoa to balance out the extra liquid. You could also try doing half of a flax egg. 1 1/2 teaspoons flax meal + 1 1/2 tablespoons water. Add together in a bowl and let sit for 10 minutes. Then add to your mixture!!

      Let me know if you make any tweaks and how they work out for you!
      xo Alyssa

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