Saturday, June 22, 2024

FOOD FOR THE SOUL: Wild Caught King Salmon Cakes and Quinoa Salad

May 5, 2021 by  
Filed under Food

Wild Caught King Salmon Cakes and Quinoa Salad


  • 1 lb. skinless wild salmon, cut into small chunks
  • 2 green onions, sliced
  • 1/2 tsp. grated orange zest
  • Kosher salt
  • 2 tsp. extra-virgin olive oil
  • 1/4 cup. fresh basil, chopped
  • 3 tbsp. orange juice
  • 3 tbsp. sherry vinegar
  • Extra-virgin olive oil
  • Freshly ground black pepper
  • 5 cups. cooked quinoa
  • 5 cups. packed mixed greens
  • Orange wedges, for serving w/ Salmon cakes


  • In a Cuisinart food processor, pulsate fresh salmon, green onion, and orange zest until finely chopped. Form into 8 cakes; freeze 10 minutes. Season with 1/4 teaspoon salt. In a 12-inch nonstick skillet, heat 2 teaspoons olive oil on medium. Add cakes; cook for 4 minutes for each side of the cakes. For crispier cakes, cook for 1 more minute.
  • Meanwhile, in a large bowl, whisk basil, orange, juice, sherry vinegar, 2 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Add quinoa and mixed greens, tossing to combine. Serve with salmon cakes and orange wedges, if desired. Note: this recipe also works with albacore tuna.

Nutritional Information (Per Serving)
Calories 505; Protein 33g; Carbohydrate 52g; Total Fat 18g; Saturated Fat 3g; Dietary Fiber 7g; Sodium 340mg

Learn more at Contact R.O.C. Team Las Vegas at (702) 762-3278

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