I recently rediscovered how much I like Salmon Burgers, or Salmon Patties, so when I saw a recipe that included quinoa and was naturally gluten-free, I couldn’t wait to try it. It’s pretty genius – mixing 2 superfoods in one simple recipe. I bought a 6 pack of canned Wild Alaskan Salmon at Costco a few months back, and I always have quinoa, so I was all set. This is a perfect recipe if you have leftover cooked quinoa – it freezes great, so I always make way more quinoa than I need and freeze most of it. If you don’t already have it cooked, it only takes 20 minutes, so it’s still going to be quick.
You can use regular (white) or red quinoa – it makes no difference and they cook the same. Obviously I used red. If the mixture feels too wet to form into patties, you can add some uncooked gluten-free oats to help them bind.
- 1 large handful fresh cilantro, or 2-3 frozen cilantro cubes (I keep these on hand)
- 1 teaspoon or a couple of grinds of lemon-pepper seasoning
- 1 teaspoon or a few shakes of favorite herb seasoning (21 Seasoning Salute)
- freshly ground black pepper
- 2 small cans of wild Alaskan Salmon
- 1 cup cooked quinoa
- 2 eggs or 1 egg and 1 egg white
- Drain tuna and mix all ingredients together in a medium bowl, starting with 1 egg. Add an additional egg or egg white if it won’t hold together.
- Divide and shape into 6 patties.
- Cook in an oiled, preheated skillet on medium on the first side until it flips easily and is browned on one side, about 4 minutes. Carefully flip.
- Cook on second side until browned, 3-4 minutes.
- Remove from skillet and serve.
I had mine topped with honey mustard and served with tator tots, turnip “fries”, and Cranberry Lentil Salad (recipe coming soon), and found it to be quite a satisfying meal. Lo had his on a bun and with the tator tots – he wasn’t into the lentil salad or turnips – which I kind of expected.