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    Home » Recipes » Gluten Free

    Salmon Quinoa Patties

    Published: Oct 6, 2016 / Modified: Feb 20, 2020 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 3 Comments

    Jump to Recipe Print

    Today was a beautiful fall day in MPLS, complete with colorful leaves, a perfect 56 degrees, and just enough sun to keep you warm but not hot. But as I was riding my bike this afternoon (a rare half day from work), it hit me. Winter is coming! Just like that, I began brainstorming the hearty but healthy recipes I hope to create over the next few months…

    But until then, I think there’s time for one more light recipe, right?

    Salmon Quinoa Patties

    These patties are ideal for an easy weeknight meal, or on top of a salad for lunch. Make them ahead of time and freeze for a healthy dose of fish whenever you need it!
    5 from 2 votes
    Print Pin Rate Save Saved!
    Prep Time: 15 mins
    Cook Time: 30 mins
    Total Time: 45 mins
    Servings: 8 patties
    Calories: 103kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 12 oz wild salmon - canned or freshly cooked with the skin removed
    • 1 cup cooked quinoa
    • 3 tablespoon fresh chives - chopped
    • 1 teaspoon lemon juice
    • 3 tablespoon spicy brown mustard
    • 2 tablespoon dried minced onions - * can use ¼ cup fresh chopped onion
    • 1 egg - beaten
    • Sea salt and ground black pepper to taste
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    Instructions

    • Preheat oven to 375 degrees Fahrenheit. Spray baking sheet lightly with cooking oil.
    • Flake salmon in a mixing bowl.
    • Add quinoa, chives, lemon juice, mustard, and minced onions. Gently mix together.
    • Pour in egg and stir until mixture becomes a little sticky. Season with salt and pepper to taste.
    • Shape into 8 patties and place on baking sheet.
    • Bake patties for 25-30 minutes or until fully cooked through the middle.

    Nutrition

    Serving: 1burger | Calories: 103kcal | Carbohydrates: 6g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 236mg | Potassium: 217mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Dinner…is…served…

    Enjoy!

    Lizzie

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    1. Katie

      December 21, 2021 at 5:45 pm

      5 stars
      I made this for dinner tonight and it was delicious! My teenaged kids loved it. Next time I make it (and there will definitely be a next time!), I’ll add some chopped capers. I served it with a lemon mayo and some leftover fish taco sauce. Thanks for another great recipe.

      Reply
      • Lizzie Streit, MS, RDN

        December 23, 2021 at 7:52 am

        Yay! I’m so glad to hear that you (and the kids) like this recipe. Thanks for leaving a review! I love the ideas for your future additions.

        Reply
    2. Dena Gershkovich

      July 07, 2017 at 4:37 pm

      Wow your recipes sound delicious! I will be following 🙂 I am a pescetarian and I’m excited to make this! So creative.

      Reply

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    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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