Salmon Quinoa Cakes with Roasted Red Pepper Sauce

A cold and rainy day in Wisconsin greats me as I ready myself for the day.  Ice and wind is a good possibility on my way to work.  So I have to take care on my drive into work.  A cautious morning drive is on my plate.
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I have been wondering what to make for dinner tonight.  Yesterday was poached salmon with sesame ginger sauce and curried quinoa.  So today I plan on taking the leftovers and making salmon cakes.  Great on this cold day.

Salmon Cakes
1 lb salmon cooked and flaked
1 cup cooked quinoa
1 small onion chopped
1 small red bell pepper chopped
1/4 cup chopped cilantro
2 eggs
1 teaspoon sriracha sauce
2 tablespoons yogurt
2 tablespoons flour plus extra flour if needed to firm up the salmon cakes do they don’t fall apart.

Garnish
2 sliced avocados
Pico sauce

Sauce
2 cups yogurt
1 tablespoon sriracha sauce
2 roasted red peppers
1 teaspoon cumin
1 teaspoon coriander
1 garlic clove

I make the sauce first. Place the ingredients in a food processor and blend until smooth. Set aside.

In a food processor mix the quinoa, bread crumbs, eggs, sriracha sauce, yogurt and flour.  Put mixture in  bowl and mix the rest of the ingredients in add more yogurt to moisten if necessary.  Chill mixture for 30 minutes.  Form into patties and set aside.

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Heat a couple of tablespoons of oil in a pan.  Place cakes in pan and cook on each side for about 10 minutes until brown and patties are cooked through.

Serve atop sliced avocado and top with pico sauce.  Serve roasted red pepper sauce on the side.

Enjoy will enjoy the cold day more knowing I will be coming home to the salmon cakes and roasted red pepper sauce.

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7 responses to “Salmon Quinoa Cakes with Roasted Red Pepper Sauce

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