Quinoa Salmon Cakes with Dill and Fennel

Casey Barber

Quinoa Salmon Cakes with Dill and Fennel

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    1 can boneless, skinless wild salmon 2 tablespoons sour cream or Greek yogurt
    1/2 cup cooked quinoa 1 teaspoon Dijon mustard
    1/2 cup panko bread crumbs Zest of 1/2 lemon
    1 fennel bulb, minced Canola or vegetable oil for pan-frying
    1 tablespoon minced dill


    Prep: 10 min Total:
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    • 1

      In a large bowl, stir all ingredients except the oil together until well incorporated.

    • 2

      Form into six patties about 3 1/2” in diameter and place on a baking sheet. Refrigerate for an hour.

    • 3

      Heat a few tablespoons of oil in a large skillet over medium heat until shimmering but not smoking.

    • 4

      Add a few cakes to the pan, being careful not to overcrowd the skillet, and cook for 3-4 minutes per side or until golden brown.

    • 5

      Transfer to a paper towel-lined plate before serving.

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