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Salmon Quinoa Patties

Written By Bronson Chiropractic Clinic on February 5, 2020

Ingredients:IMG 0003

  • 16 oz wild salmon fillet, skin removed
  • 1 tsp olive oil plus small amount (1 Tbsp) for cooking patties
  • 1/3 cup diced shallots
  • 1 cup kale, chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup cooked quinoa
  • 2 tbsp Dijon mustard
  • 1/2 tsp Old Bay
  • 1 large egg, beaten

For the salad:

  • 2 1/2 tbsp olive oil
  • 2 1/2 tbsp champagne vinegar
  • 2 tbsp minced shallots
  • 1 1/ 4 tsp dijon mustard
  • Salt and pepper, to taste
  • 10 loose cups baby arugula
  • 1 large pink grapefruit, peeled and diced


In a small bowl, whisk the olive oil, vinegar, shallots, Dijon mustard, salt and pepper.

Place the salmon in a food processor or chopper to finely chop, transfer to a large work bowl.

Heat a large nonstick skillet over medium heat, add the oil and saute shallots and kale. Season with salt and pepper and cook over medium heat until wilted and tender, about 4 to 5 minutes.

Transfer to the bowl with salmon along with quinoa, Dijon, Old Bay and egg. Mix to combine, then form into 5 patties, about 1/2 cup each.

Lightly heat a nonstick grill pan or skillet over medium heat with a small amount of olive oil and add the salmon patties. Cook 4 to 5 minutes, then gently flip and cook an additional 4 to 5 minutes, or until cooked through.

Toss the dressing with the arugula and grapefruit; divide on two or four plates. Top each salad with salmon patties.

Posted In: Healthy Recipes