As a true Seattleite should, I truly love seafood, and in particular, salmon. Whether it’s raw in sushi, smoked and tossed in an omelet, or simply grilled, I am obsessed all the same. Despite this passion for salmon, and the ridiculous number of times I’ve ordered it out at restaurants, I hardly ever cook it myself. So this was my latest challenge- to find a new and creative way to make a delicious salmon dish in my own little kitchen.
With the sun peeking out lately, and the smell of dinners on the grill as I walk through my neighborhood, I have been feeling more than ready for summer. I’m looking forward to BBQs, picnics, and dinners out on my parents’ deck, enjoying a a simple summer meal. My mom and I have a favorite when it’s just us- crabcakes from Metropolitan Market, sweet potato, a simple green salad, and a crisp glass of white wine. But why wait til summer? And who needs premade crabcakes when you could have fancy homemade salmon cakes?
Since most seafood “cakes” contain quite a bit of gluten, I also wanted to try making one gluten-free, and with the added texture and protein that quinoa adds. I still used breadcrumbs, but these ones are made from corn, which is a great GF alternative. The salmon itself adds the majority of the flavor, but a combination of fresh dill, lemon, green onion, and bell pepper adds an extra zing and crunch. These salmon cakes are perfect on their own, but even better with a small dallop of herbed aoili and served atop a bed of mixed greens or simple salad. You could even serve these as a burger, and throw on a bun with some avocado and tomato! Let the summer food festivities begin!
- 1/2 cup uncooked quinoa
- 1/2 lb salmon
- 2 eggs, lightly beaten
- 1/2 cup gluten-free bread crumbs
- 2 tbsp fresh dill
- 1/4 cup thinly sliced green onion (white and green parts)
- 1/4 cup minced red bell pepper
- 2 tbsp fresh lemon juice
- salt and pepper
- 2 tbsp olive oil
- Cook quinoa in 1 cup water, or veggie/chicken broth if preferred. Bring to boil and then let simmer until water is absorbed. Fluff with fork and set aside.
- Lightly brush salmon with olive oil and salt and pepper. Broil until cooked through. Once cooled, break into small pieces.
- Combine the rest of ingredients (minus the olive oil) in a large bowl, mixing well and breaking up any larger pieces of salmon. Make sure egg is evenly distributed throughout mixture.
- Divide mixture into 8 patties. It works to roll into a ball and then pat down with hand, forming cake shape.
- Heat 1 tbsp olive oil in a large skillet over medium-high and once pan is hot, cook 4 patties at a time. Flip patties over after 2 minutes, cooking another 2 minutes on the other side.
- Repeat this with the other 4 patties.
- Serve over or next to a simple green salad and top with aoli or herbed mayonnaise, and a small sprig of dill. Enjoy!