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

Wild Caught King Salmon Cakes and Quinoa Salad

Ingredients

• 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

Directions

• 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 www.realorganicchef.com. Contact R.O.C. Team Las Vegas at (702) 762-3278