Ingredients
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440g skinless salmon fillets
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3 spring onions finely sliced
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1 cup fresh spinach chopped
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1/4 cup basil leaves chopped
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2 cups cooked quinoa (about 120g uncooked)
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1/3 cup mayonnaise
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1 tbsp dijon mustard
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1 egg
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2 tsp lemon juice
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1/2 tsp smoked sweet paprika
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Salt and pepper
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Butter for frying
Equipment
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Large bowl
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Measuring cups and spoons
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Foil
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Baking tray
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Saucepan
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Plate
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Chopping board & knife
Allergens
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Egg
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mustard
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fish
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dairy
Directions
- Preheat the oven to 200C (180 fan assisted / gas mark 6)
- Put your quinoa on to cook as per the pack instructions. Once cooked leave to cool until completely cold
While your quinoa is cooking, line a baking tray with foil and place the salmon fillets on, drizzle with a little oil and season with salt and pepper. Cook in the oven for 12 mins or until the salmon is just cooked through. Leave out to cool
In a large bowl mix together the spring onions, spinach, basil, mayonnaise, egg, Dijon mustard, lemon juice and paprika. Then flake in the cooled salmon and add the cooled quinoa
- Mix until everything is combined
Using your hands form the mixture into golf ball sized balls and squash into patties, place on a plate
- Once all the patties are done heat a little butter in a shallow non-stick frying pan and fry the patties for 4-5 mins on each side (you may have to do this in batches depending on the size of your pan)
- Serve with new potatoes and lots of vegetables!
Fun fact!
Fun fact! Quinoa is high in protein and one of the few plant foods that contain all nine essential amino acids. It is also high in fiber, magnesium, B-vitamins, iron;potassium, calcium, phosphorus and antioxidants…that’s why they call it a super food!
