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Salmon-Quinoa Cakes on Sautéed Kale

Salmon-Quinoa Cakes Over Kale

C&J Nutrition


  1. 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


  1. Mix the salmon with the quinoa in a small bowl.
  2. Add the egg and spices to the bowl, and stir until fully mixed.
  3. 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.
  4. 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

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