1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional-pack Alaska Salmon or 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
2 cups prepared quinoa (red or white)
1 cup fresh breadcrumbs
1 cup diced onion
1/2 cup diced green bell pepper
1/4 cup sliced black olives (optional)
1 teaspoon ground cumin
3 large eggs
Salt and pepper, as desired
1 cup regular or low-fat sour cream
1 cup salsa
1 bag (8 to 10 oz.) mixed salad greens
Prepared vinaigrette, as needed
Olive oil, as needed
In a large bowl, combine drained salmon, quinoa, breadcrumbs, onion, green pepper, olives and cumin. In a separate bowl, whisk eggs; season with salt and pepper, as desired. Pour eggs over salmon. Mix well, then form into small patties, about 1/4 cup each. Transfer to a spray-coated plate; cover and refrigerate 20 minutes. Mix together sour cream and salsa; cover and refrigerate.
In a large bowl, toss mixed greens with a small amount of vinaigrette, to coat greens. Divide and arrange salads on 4 to 6 plates.
Lightly coat a large nonstick skillet (about 2 tablespoons oil). Heat to medium and gently add salmon patties (cooking in batches, if necessary). Cook until lightly browned on both sides. Place salmon cakes on top of greens; spoon on sauce, as desired.
Recipe by Ryan and Sara Hall
Recommended side dish: Millet, Corn and Black Bean Salad with Lime Dressing