Salmon-Quinoa Cakes on Sautéed Kale
Salmon-Quinoa Cakes Over Kale
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 egg and spices to the bowl and stir until fully mixed.
- Press mixture into two patties and sauté in 1 ½ teaspoons oil over medium-high heat until cooked through and golden on both sides, about 8 minutes, flipping once.
- Saute kale in remaining 1/2 teaspoon olive oil until just wilted, about 4 minutes and serve salmon patties over kale.
Calories: 480.8 520
Protein: 35.7 g 40g
Carbohydrate: 29.9 g 37g
Dietary Fiber: 3.885 g 6g
Total Sugars: 1.592 g
Total Fat: 23.7 g
Saturated Fat: 4.857 g
Information
- Category
- Main Dishes
- Yield
- Makes 1 serving