Muffin-Tin Quinoa Salmon Cakes
This recipe is a fish cake makeover--instead of forming into patties and sautéeing or frying in a pan, we combine the salmon with protein-packed quinoa and bake it in muffin cups. You'll love the lemon-mustard sauce that accompanies these savory muffins. Source: Diabetic Living Magazine
Ingredients
Directions
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Preheat oven to 350 degrees F. Stir together cooked quinoa, salmon, onion, 2 tablespoons chives, and the garlic in a large bowl.
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Stir together panko and lemon-pepper seasoning in a medium bowl; add milk, eggs, egg whites, and oil, stirring until combined. Add the panko mixture to the salmon mixture; stir until well mixed.
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Generously coat twelve 2 1/2-inch muffin cups with cooking spray. Divide the salmon-panko mixture evenly among the prepared cups, using a heaping 1/3 cup in each cup. Bake about 25 minutes or until the tops are golden and a thermometer inserted in center of a cup registers 160 degrees F. Cool in the muffin cups on a wire rack for 10 minutes.
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Meanwhile, for lemon-mustard sauce, stir together yogurt, mustard, lemon juice, pepper, and the remaining 1 tablespoon chives.
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To serve, divide arugula among six serving plates. Run a knife around the edges of each salmon cup to loosen; remove from the muffin cups. Arrange on top of the arugula. Serve with lemon wedges and lemon-mustard sauce. If desired, sprinkle with additional chopped chives.
Nutrition Facts
2 1/2 medium-fat protein, 1 1/2 starch
