Salmon leftover makeover

Mix things up a bit with your salmon leftovers

You’ve just enjoyed a nice salmon dinner, but you have leftovers and wonder what to do. We all know that while doable, that remaining, day-old salmon just doesn’t hold its shape and flavor as well when reheated. Why not mix things up a bit (literally) and turn the leftovers into salmon cakes? Make things even more interesting by replacing the usual bread crumbs with quinoa for added fiber, protein and iron.

Shy about the fat content? Don’t be! Norton Healthcare clinical nutritionist Erin Wiedmar says salmon is high in Omega-3 fatty acids. Most people’s diets are lacking in Omega-3s, so eating fatty fish like salmon twice a week is actually recommended. Omega-3s have excellent anti-inflammatory properties. They protect against heart disease, metabolic syndrome, diabetes, arthritis, Alzheimer’s disease and many types of cancer.

In addition to the nutritional benefits of this recipe, you’ll also get a heartier, filling texture over traditional salmon cakes. I used tri-color quinoa, which also looked pretty.

Salmon quinoa cakes

2 cups cooked, flaked salmon (may use canned)

¾ cup cooked quinoa

½ teaspoon salt

¼ teaspoon paprika

1 leek, chopped

3 teaspoons olive oil

2 eggs, beaten

Optional topping

¼ cup light sour cream

3 teaspoons Sriracha sauce

Heat 1 teaspoon olive oil in pan over medium-high heat. Sauté the leek until tender and slightly browned. Cool slightly. In a medium bowl, gently mix together flaked salmon, quinoa, salt, paprika, leek and eggs. Heat remaining 2 teaspoons of olive oil  brushed over griddle or large pan on medium heat. Place heaping ½ cup servings of the salmon mixture in the griddle or pan to form four cakes. Cook slowly until both sides are browned, egg is cooked and cake holds its shape. Place onto a serving plate. Combine the sour cream and sriracha sauce, and top each cake with a dollop, if desired.

Yield: 4 servings

Nutrition facts per serving (with quinoa and sour cream topping)

Calories: 227

Calories from fat: 96

Total fat: 10.7 g

Saturated fat: 3.3 g

Cholesterol: 88 mg

Sodium: 410 mg

Potassium: 273 mg

Total carbohydrates: 25.2 g

Dietary fiber: 2.7 g

Sugars: 1.8 g

Protein: 8.1 g

Vitamin A: 13%

Vitamin C: 5%

Calcium: 6%

Iron: 13%


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