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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.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
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
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Prep
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Ready In
- Preheat oven to 350°F. Stir together cooked quinoa, salmon, onion, 2 tablespoons chives, and the garlic in a large bowl.
- 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.
- 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.
- Meanwhile, for lemon-mustard sauce, stir together yogurt, mustard, lemon juice, pepper, and the remaining 1 tablespoon chives.
- 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.
- 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: 1½
- Exchanges: 2½ medium-fat protein, 1½ starch
Reviews 1
February 25, 2019
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.
