Serves 3 to 4
Prep Time 25 minutes
Cook Time 15 minutes

1 can (14.75 ounces) traditional pack canned salmon or 2 cans (6 to 7.1 oz. each)
   skinless, boneless canned salmon, drained and chunked
2 cups prepared quinoa (white or red)
3 large eggs, beaten
1 cup panko bread crumbs
1-1/2 cups finely diced fresh bell peppers (any color or combination)
3/4 cup finely diced red onion
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup sour cream or plain yogurt
1 Tablespoon fresh chopped dill (or 1 teaspoon dried dill weed)
1 Tablespoon lemon zest
1/3 cup canola or olive oil, divided


Combine drained salmon, quinoa, eggs, panko, bell pepper, onion, salt and pepper.  Form into patties (1/4 cup each).  Cover and refrigerate 20 to 30 minutes, to firm.

In a bowl, blend sour cream, dill and lemon zest.

Lightly coat a nonstick pan with oil.  Warm over medium heat, then add patties, several at a time, and cook until golden brown on both sides.  Keep warm.

For each serving, place patties on a plate and drizzle with dill sauce.