Muffin-Tin Quinoa Salmon Cakes

Muffin-Tin Quinoa Salmon Cakes

1 Review
From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 cups cooked quinoa
  • 2 (6 ounce) pouches pink chunk salmon, drained
  • ½ cup finely chopped onion (1 medium)
  • 3 tablespoons chopped fresh chives, divided, plus more for garnish
  • 2 cloves garlic, minced
  • 1 cup panko breadcrumbs
  • ¾ teaspoon lemon-pepper seasoning
  • ½ cup fat-free milk
  • 2 eggs, lightly beaten
  • 2 egg whites, lightly beaten
  • 2 tablespoons olive oil
  • 1 (6 ounce) container plain Greek fat-free yogurt
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • Pinch of freshly ground pepper
  • 6 cups arugula
  • 1 lemon, cut into thin wedges

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Stir together cooked quinoa, salmon, onion, 2 tablespoons chives, and the garlic in a large bowl.
  2. 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.
  3. Generously coat twelve 2½-inch muffin cups with cooking spray. Divide the salmon-panko mixture evenly among the prepared cups, using a heaping ⅓ 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°F. Cool in the muffin cups on a wire rack for 10 minutes.
  4. Meanwhile, for lemon-mustard sauce, stir together yogurt, mustard, lemon juice, pepper, and the remaining 1 tablespoon chives.
  5. 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 information

  • Serving size: 2 muffin cups
  • Per serving: 279 calories; 10 g fat(2 g sat); 3 g fiber; 26 g carbohydrates; 22 g protein; 59 mcg folate; 82 mg cholesterol; 4 g sugars; 681 IU vitamin A; 20 mg vitamin C; 128 mg calcium; 2 mg iron; 485 mg sodium; 309 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2½ medium-fat protein, 1½ starch

Reviews 1

February 25, 2019
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By: Kathy Stickler
Great flavor. We are thinking of freezing them and bringing them with when we go camping. They are so fresh tasting when pared with the arugula sauce.
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