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  • Salmon Quinoa Cakes With Tarragon Mustard Sauce

    Sunday, May 20, 2012

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    We have hosted a spring brunch (typically around Easter) for the last several years. Brunch provides a great opportunity for healthy entertaining. It’s pretty easy to serve healthier versions of traditional brunch fare (quiche or frittata, baked French toast, roasted fish and veggies are simple to make healthier…and no one will ever know :)). A favorite buffet offering are these quinoa salmon cakes.

    Salmon Quinoa Cakes with Tarragon Mustard Sauce

    I came up with this recipe a couple of years ago when I was experimenting with eliminating gluten from my diet. I really had my heart set on serving salmon cakes, but had to find a way to substitute the breadcrumbs that are typically a key ingredient for a fish cake. Quinoa seemed like a natural fit. I have done a lot of experimenting with the recipe over time. One of the big challenges—getting them to stay together during cooking (since there is no bread in the recipe to absorb moisture and form the ‘glue’). The addition of egg whites and canola or vegan mayonnaise do the trick. Even so, be gentle when handling these cakes, and be sure to make them on the small side (about 3″ inches across by about 1″ thick). These would make a great base for poached eggs or (made smaller) hors d’oeuvres and they are equally delicious as left overs.

    Ready for the oven

    Salmon Quinoa Cakes

    Salmon Quinoa Cakes with Tarragon Caper Sauce


    © 2012 Nancy Granada Kindred Kitchen

    Salmon Quinoa Cakes With Tarragon Mustard Sauce

    servings: 12 cakes | time: about 60 minutes

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    For the Tarragon Caper Sauce:
    1/2 cup low fat yogurt (not fat free)
    1/4 cup canola, reduced fat or vegan mayonnaise
    2 tsp. Dijon mustard
    Juice of 1 lemon (zest the peel first and set aside…you’ll need it for the salmon cakes)
    2 TBSP. capers
    1 TBSP. extra virgin olive oil (optional)
    1 TBSP. fresh tarragon, chopped (or 1 tsp. dried)


    For the Quinoa Salmon Cakes:
    2 1/2 cups cooked quinoa
    22.5 ounces salmon, cooked if using fresh or use canned (I have used both and the results are equally delicious with either). (try to use sockeye or red (I find pink salmon a bit too fishy))
    1 small yellow pepper, diced
    1 shallot, diced
    2 TBSP. fresh tarragon, chopped (or 1 TBSP. dried)
    1 tsp. sea salt
    1/2 tsp. black pepper
    1/3 cup egg white
    1/3 cup canola, reduced fat or vegan mayonnaise
    zest of 1 lemon
    Extra virgin olive oil for cooking


    Make the Tarragon Caper Sauce:
    1. Blend all ingredients in a bowl and set aside (in the fridge) while you prepare the salmon cakes


    Make the Quinoa Salmon Cakes:
    Preheat oven to 350 degrees. Line a baking sheet with parchment (which I clearly forgot to do here…resulting in the finished cakes sticking just a bit), brush lightly with olive oil or spray with nonstick cooking spray. Set aside

    1. Place all ingredients in a large bowl and blend well (don’t be afraid to use your hands)

    2. Carefully form the cakes in the palm of your hand to create uniform 3″ wide by 1″ thick cakes. Place on baking sheet

    3. Once all cakes are on baking sheet, spray with nonstick cooking spray or brush gently with olive oil

    4. Bake at 350 degrees for 30 minutes

    5. Serve with Tarragon Mustard Sauce



    One response to “Salmon Quinoa Cakes With Tarragon Mustard Sauce”

    1. Anonymous says:

      try crshed corn flakes instead of breadcrumbs

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