Quinoa Salmon Cakes with Dill Lemon Yogurt Dip
These Quinoa Salmon Cakes are the ultimate finger food you want to serve in your home to your family. Packed with nutritious super foods and loaded with endless essential vitamins and minerals. They're great for everyone in your family from your infant, to toddler, to the adults. Delicious recipe to nourish your whole family without a doubt.
Ingredients
For Salmon Cakes:
- 1 lb salmon
- 1 tbsp avocao oil (to bake salmon)
- 2 cups cooked quinoa
- 2 cups baby spinach
- 3 green onions
- 1 tbsp dried parsley
- 1/2 tbsp dried oregano
- 1/3 tbsp paprika
- 1/2 tsp pink sea salt
- 5 eggs
- pink salt, black pepper and garlic to taste (to season salmon before baking if desired)
For Dill and Lemon Yogurt Dip:
- 1 cup plain greek yogurt
- 2 tsp fresh or dried dill
- 1 tsp dried parsley
- 2-3 tbsp lemon juice
- 1/2 tsp pink sea salt
- 1/4 tsp black pepper
Instructions
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Preheat oven at 350 degrees.
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Line a large baking sheet pan with parchment paper. Place salmon filet on lined sheet pan. Use a paper towel to pat dry salmon. Drizzle with avocado oil. Sprinkle with some salt, pepper and garlic powder to taste if desired. Place salmon in oven and bake for 20-25 minutes. (Cook with skin on, it comes off much easier once cooked).
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While salmon is baking, prep the rest of ingredients; Thinly dice green onion. Thinly chop baby spinach. In a small mixing bowl, whisk eggs.
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Remove salmon from oven and let it cool down for a few minutes until it can be handled. Remove skin if still on filet. Place salmon in a large mixing bowl and shred by using two forks.
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Add the rest of ingredients for salmon cakes to same bowl with shredded salmon; cooked quinoa, baby spinach, green onion, dried parsley, dried oregano, paprika, pink sea salt, and whisked eggs. Use a spatula to toss ingredients together making sure everything is well combined.
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Grease a griddle or large cast iron skillet with avocado oil and bring to a medium-low heat. Using a spoon or ice cream scooper, start scooping out salmon mixture. Form small round flat cakes with your hands that are about 3-4 inches wide and about 1/4-1/2 inch thick. Place cakes on heated surface. Pan fry for 2-3 minutes on first side. Use a spatula and gently flip cakes over. Pan fry on other side for another 2-3 minutes. Repeat process until all mixture has been shaped into cakes and pan fried.
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In a small mixing bowl, whisk together all the ingredients for dill and lemon yogurt; plain Greek yogurt, dill, parsley, lemon juice, pink sea salt, and black pepper. Whisk until creamy and smooth texture is reached.
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Serve salmon cakes while still warm with dill and lemon yogurt dip. Enjoy!
Recipe Notes
Tips and Substitutions:
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- Use leftover salmon if you have some- This will save you a few steps in this recipe and make it that much easier. This is also a great way to use up any leftover salmon you may have. Shred and measure out about 2 cups of leftover salmon to use in this recipe.
- Line baking sheet pan with parchment paper to bake salmon- This will prevent salmon from sticking to pan and makes clean up much easier after.
- Cook salmon with skin on- it comes off much easier once cooked.
- Use griddle if you have one to pan fry salmon cakes- It gives so much more space allowing more cakes to be cooked at once. The flat surface also gives more room to work with and makes it easier to flip cakes over.
- Substitute for baby spinach- Kale makes for a great substitute.
- Substitute for avocado oil- Use refined coconut oil or olive oil.
- Add more salt and other spices if you wish- You can adjust the salt and other spices to taste as you combine ingredients. This recipe is on the lighter side when it comes to seasonings since it's meant for toddlers and younger kids.
- If making these salmon cakes for infants- Omit salt all together.