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Muffin-Tin Quinoa Salmon Cakes
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.”
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
1Preheat oven to 350°F. Stir together cooked quinoa, salmon, onion, 2 tablespoons chives, and the garlic in a large bowl.
2Stir 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.
3Generously 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.
4Meanwhile, for lemon-mustard sauce, stir together yogurt, mustard, lemon juice, pepper, and the remaining 1 tablespoon chives.
5To 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.