Tags
clean eating, fast recipes, freezer friendly, gluten free, healthy, healthy recipes, protein, quick recipe, salmon, unprocessed, unprocessed foods, whole foods
Whoa, it’s been a long time since I’ve posted! It’s been hectic here, with three weeks left until graduation I am drowning in a heap of final projects, papers and exams. I’m reminding myself not to stress and have been keeping up with the gym and eating clean so that my body can keep up with my brain!
I visited cousins in Boston this week with my mom and my grandpa, who I call Opa. Traveling with my 87 year-old Opa was definitely a change of pace, but once I got used to moving more slowly I really enjoyed myself. We visited two cousins, one who is my age and graduating from Boston College this year and another who recently had a baby! Graeson is 10 months old now and so darling. My favorite part of the trip was our visit to the Museum of Fine Art, which currently has an absolutely amazing exhibit of modern Latin American Art called Permission to be Global/Prácticas Globales. As a Spanish major with a focus in Latin American history and culture it was inspiring and a unique way to look at recent history.
My flight home was cancelled so I didn’t end up home until about 1 am on Sunday, and had work the next morning at 8…wheh. I managed to make it to the grocery store on Monday afternoon and wanted to make something that wasn’t a stew/soup so I settled on these salmon quinoa cakes. They are so simple I feel silly writing a recipe. These will work in a pita, on a bun, on top of a salad or with a sweet potato and some sauteed greens. So versatile! I used canned salmon which is cost effective, high in Omega-3’s and one of the fish with lower mercury levels.
Salmon Quinoa Cakes
Ingredients
- 1 c. cooked quinoa
- 2 5oz cans of salmon, drained and liquid reserved
- 1.5 tsp. dijon mustard
- 1 tsp. Old Bay seasoning
Steps
Mix all the ingredients together in a large bowl, adding the reserved salmon liquid a teaspoon at a time until the mixture is sticky. Form into patties and place on a lightly greased baking sheet. Bake at 350° for 15-20 minutes until the patties are light brown on the top.
Makes 4 patties.