Wild Alaska Quinoa Cakes


Alaska Canned Salmon 1 can (14.75 oz.)

Quinoa, prepared 4 cups

Eggs, beaten 8 each

Panko Bread Crumbs 1 cup

Mixed Bell Peppers, small dice 2 cups

Red Onion, small dice 1 cup

Kosher Salt 1 tsp.

Pepper, fresh ground 1 tsp.

Prepared Cream Sauce 2 cups

Dill, fresh, chopped 1 Tbsp.

Lemon Zest 2 Tbsp.

Canola or Olive Oil .75 cup

Dill sprigs 12 each


Combine salmon, quinoa, eggs, panko, bell peppers, onion, salt and pepper. Form into 2oz. patties. Hold covered under refrigeration. Combine cream sauce, dill, and lemon zest. Hold covered under refrigeration.

One Serving:

Heat 1 Tbsp. oil in skillet and cook 3 quinoa patties until golden brown, turn and finish cooking. Place 3 patties on a plate and drizzle with 2 Tbsp. lemon dill sauce. Garnish with dill sprig.