Salmon-Quinoa Cakes Over Kale
C&J Nutrition [1]
Ingredients
- 1 5-ounce can wild-caught salmon, drained and flaked
3/4 cup cooked quinoa
1 egg, lightly beaten
1/8 teaspoon coarse sea salt
1/8 teaspoon chile powder
2 teaspoons olive oil, divided
1 1/2 cups chopped curly kale
Directions
- Mix the salmon with the quinoa in a small bowl.
- Add the egg and spices to the bowl, and stir until fully mixed.
- Press the mixture into 2 patties, and sauté in 1 1/2 teaspoons oil over medium-high heat until cooked through and golden on both sides, about 8 minutes, flipping once.
- Sauté the kale in the remaining 1/2 teaspoon olive oil until just wilted, about 4 minutes, and serve the salmon patties over the kale.
Calories: 520
Protein: 40 grams
Carbohydrate: 37 grams
Dietary Fiber: 6 grams
Total Sugars: 1.592 grams
Total Fat: 23.7 grams
Saturated Fat: 4.857 grams
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- Makes 1 serving