Pantry-handy canned salmon is a nutritious and convenient option for quick dinners. It's packed with high-quality, complete protein and heart-healthy omega-3 fatty acids. Quinoa, another excellent source of protein, is rich in micronutrients like manganese, magnesium, phosphorus, folate, copper, iron, zinc, and B vitamins.
INGREDIENTS:
Salmon Quinoa Patties
1 large can Dave's Gourmet Seafood salmon, drained
1 cup cooked quinoa, cooled
2 eggs, beaten
1/2 cup fresh dill, finely chopped
1/2 cup fresh parsley, finely shopped
1 tablespoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder (or 1 garlic clove, minced)
Salt and fresh ground pepper, to taste
Cooking oil or spray
Champagne Vinaigrette and Salad
3 tablespoons extra virgin olive oil
3 tablespoons champagne vinegar
2 tablespoons shallots, finely minced
1 1/2 teaspoons Dijon mustard
Salt and fresh ground pepper, to taste
8 loose cups baby arugula
1 large pink grapefruit, peeled and cut into large dice
INSTRUCTIONS:
Prepare the Salmon Quinoa Patties:
In a large mixing bowl add cooked quinoa, beaten eggs, chopped dill and parsley, Dijon mustard, Old Bay seasoning, and garlic powder. Gently stir to combing well.
Add drained canned salmon to the mixing bowl and flake with fork.
Divide mixture into four equal parts. Form four patties with hands and set aside.
Heat a large skillet over medium-high heat. Add cooking oil and cook patties for 5-7 minutes each side, or until slightly golden and browned.
Prepare Salad Dressing and Salad:
Add olive oil, vinegar, shallots, Dijon mustard, salt and pepper to a jar with a lid. Shake vigorously.
Place arugula and grapefruit pieces in large mixing bowl. Lightly dress the salad and toss.
To serve, portion out the salad on a plate, top with warm salmon burgers. Pass extra dressing, if desired.
YIELD: 2 generous servings
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