Muffin-Tin Quinoa Salmon Cakes

Preheat oven to 350 degrees 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 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.

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.